These are Rye, Caraway and Raisin loaves (recipe - 'Dough', Richard Bertinet). They contain only a small amount of caraway seeds which infuse the bread with their flavour but is this a citrus twang to go with preserves for breakfast or an aniseed savoury note to complement goat's cheese or cheese on toast for lunch?
Time for some experiments I think, marmalade first.
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