Ginsberg’s “Cumin Rye” made with Caraway, not Cumin
I married into an immigrant family from the Czech Republic. When they bought cumin seeds in Canada, they were horrified to find that they weren’t buying their beloved “Kmin”, caraway. These look alike, and are closely related in the plant world, but are vastly different in taste.
Toasting the seeds, then crushing was new to me, and great to learn. I convinced our local library to purchase “The Rye Baker”. Check out this recipe on page 290.