To many persons the caraway seed imparts a flavour to the bread that is very satisfactory.
"Woman's Institute Library of Cookery, Vol. 1" by Woman's Institute of Domestic Arts and Sciences
Some Germans use Kumel or Caraway seed in rye bread.
"Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans"" by Edith M. Thomas
In Germany there is not only Kuemmel loaf cheese but a loaf of caraway-seeded bread to go with it.
"The Complete Book of Cheese" by Robert Carlton Brown
Reforms, too, had been made in the food, and the bread was no longer disfigured by caraway seeds.
"The Benefactress" by Elizabeth Beauchamp
From a German bake shop get the bread, either "Kummel," (which is rye with caraway seeds), or Pumpernickel.
"Suppers" by Paul Pierce
We ate caraway-seed bread for supper and caraway-seed bread for breakfast.
"Norway" by Beatrix Jungman