|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degrees)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Crushed caraway seed||1 1⁄2 Teaspoon|
|Medium rye flour||1 3⁄4 Cup (28 tbs), divided|
|All purpose flour||1 1⁄4 Cup (20 tbs) (Adjust Quantity As Needed)|
In mediumbowl, combine water, yeast, salt and sugar, leave for about 3 minutes to soften yeast.
Add milk, caraway seed, 1 1/2 cups rye flour and 1 cup all-purpose flour.
Beat until smooth.
On floured surface, using remaining all-purpose flour, knead dough until smooth and elastic.
Cut into 8 equal pieces and shape each into a round bun.
Place on a greased cookie sheet, turning to grease tops.
Cover and let rise in a warm place until almost doubled (about 30 minutes).
Remove to lightly floured cloth, and with remaining 1/4 cup rye flour and stockinette-covered rolling pin, roll out each piece into a 9-inch round.
Place each rolled-out round on ungreascd cookie sheets, pricking entire surface with a fork.
Bake in a preheated 400-degree oven, two sheets at a time, for 4 minutes.
Flip breads over, reverse positions of sheets in oven, and bake 4 minutes more, or until light brown and crisp.
Cool on racks.
Store in a dry place for up to 2 months.
Serve, broken into pieces, with dips and spreads.