Toasted Caraway and Rye Bread

In a heavy large skillet cook caraway seeds over medium-low heat 3 to 5 minutes or until toasted, shaking skillet occasionally. Remove seeds from skillet; set skillet aside to cool.

In a large bowl stir together toasted seeds and next five ingredients (through salt). Using a pastry blender, cut in butter into mixture resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

Turn dough out onto a well-floured surface. Knead 10 to 12 strokes until nearly smooth. Roll or pat dough into a 7-inch circle. Cut into eight wedges.

Coat skillet with cooking spray. Heat skillet over medium-low heat 1 to 3 minutes or until a drop of water sizzles. Place dough wedges in hot pan.

Cook, covered, 20 minutes or until golden and a toothpick inserted into side of a wedge comes out clean, turning wedges several times to brown both sides. Sides may still look moist. Check bottoms occasionally and reduce heat, if needed, to prevent overbrowning. Serve bread warm or at room temperature.