Being an ongoing-learning "apprentice" to bread baking, adding caraway in bread seems like "new" idea to me. Caraway seeds have an anise-like flavor with a little minty aroma and the addition of these seeds has indeed spice up the taste of a typical rye bread.
This rye bread is best served with a bowl of hearty soup. Yum!
Here's the recipe from the book, Ultimate Bread Machine Cookbook by Jennie Shapter
(with my modification in blue)
For a small loaf
1 tsp lemon juice
1 tbsp sunflower oil (I use rice bran oil)
3/4 cup rye flour
2 1/2 cup bread flour
1 tbsp milk powder
1 tsp caraway seeds
1 tsp salt
2 tsp light brown sugar
3/4 tsp rapid-rise active dry yeast
Add water, lemon juice, and oil to the bread pan.
Sprinkle over rye flour and bread flour, ensuring they cover the water. Add milk powder and caraway seeds.
Add the salt and sugar in separate corners of the bread pan. Make a small indent in the center of the flour and add the yeast.
Set the bread machine to basic setting. Press Start.
Remove the bread at the end of the cycle and transfer to a wire rack to cool.
Note: Instead of using the basic setting, I used the dough setting to bake this loaf. After cycle finished, I punched down the dough, shaped it into a loaf-shape and placed it in a 10 x 20 cm loaf and let it rise for another 1 hr. The bread was baked at 180°C fan forced for 30 min or until the bread sounded hollow when tapped. Allow to cool for 10-15 minutes and serve warm.