As a big fan and and baker of real European style rye breads, I just have to get this off my chest. Caraway has no place whatsoever in rye bread. In Sauerkraut, in cheese, in lots of stuff. Not rye bread. (The American breads containing it are virtually devoid of rye.) Rye itself, when fermented, whether by Sauerteig (sourdough) or by beer yeast, has a very distinctive, malty-fruity flavor. Maybe you have made beer that tastes like rye bread, but have never had the pleasure of experiencing the real taste of rye bread. There, I feel better now. Carry on.