I think Fennel Seeds (Anise) are similar in quality, sorta intense and perfumey, to Carraway. This may sound kinda weird but I have used Cumin seeds. I liked the earthiness of that seeds with the Rye and I wasn't reminded of a Mexican restaurant at all.

Good Luck - take pics!! 

Hi, Noy!

I agree with the breadman that fennel works very nicely in rye. One of my favorite breads was a rye/fig/fennel loaf that Beenjamming posted a while ago.

Anise may be a bit too like licorice, fair warning. It is used as a bread spice, but proceed with caution so it doesn't overwhelm.

Coriander is often used in breads as well as in combination with caraway, and should stand alone just fine.

I too use fennel in one of the rye breads I make (molasses fennel raisin) and love it.

I see that the Cook's Thesaurus suggests substituting dill seed for caraway and that makes sense too. I would be more inclined to use dill than anise. Dill seeds are a little less licoricey than fennel seeds (and of course, a LOT less licoricey than anise).

But there really isn't a substitute for caraway that has that same wonderful earthy flavour. (I adore caraway rye bread)

-Elizabeth 

I use various combinations of:

• caraway seed
• celery seed
• poppy seed
• sesame seed
• cumin seed (careful with this one!)
• toasted sunflower seed

in my ryes. I have also seen anise mentioned in several recipes but haven't been over to Penzeys to get any yet.

sPh

To my taste buds dill seed is pretty close to carry-me-away seed

Caraway. No other flavor like it.

Nice picture.  Striped Bread!  Lots of crazy stripes.  :)

Many thanks to all those who suggested on a suitable substitute to caraway seed. I tried cumin but used only half of what the recipe indicated. The bread turned out well. See attached link - http://farm3.static.flickr.com/2113/1828719850_9d54cae086_b.jpg It had a pleasant aroma, a good bite and mouthfeel. The loaf's gone! Noy