The History of Caraway Seeds in Rye Bread
I am interested in the history of caraway seeds used in rye bread. My great-grandmothers danish recipes don't include caraway seeds in the recipes (of Danish origin). Other danish rye recipes may include them, but these do not. A Wikipedia article on "Rye Bread" says,
In the United States, breads labeled as "rye" nearly always contain caraway unless explicitly labeled as "unseeded." In Canada (especially Montreal), breads labeled as "rye" often have no seeds, whereas breads labeled as "kimmel" are usually rye with caraway seeds.
This is all I can find on the topic.
When were caraways seeds introduced into rye bread? Who introduced them (a certain nationality)? Or was their addition based solely on commercial bread makers decision.