From what I've read, the seeds are called "charnushka," which is really nigella sativa, not caraway. The reason for the confusion (I think) is that nigella is sometimes referred to as "black caraway" or "black cumin," but I don't think it is related to either one.
i've only had ones with real caraway and i can't stand it. never seen bread with anything else besides the plain variety.
here is some info on dark bread:
en.wikipedia.org/wiki/Pumpernickel
You may be able to get a small quantity of rye flour because the bread recipes don't call for much and the rye flour usually comes in a smaller package anyway.
american style yes but not the polish ones.. way more rye then wheat or any other flour.
Chicago has a huge Polish population, but until recently (when they lost their distributor) the best Polish bread that I know of came from the Toronto area. If you ever have a chance, check it out:
you're not from chicago then because there are plenty of polish bakeries there that make the stuff there on site and you can't beat the freshness and quality of that.
Actually Polish rye isn't very difficult to make, there are great recipes in both "Secrets of a Jewish Baker" by George Greenstein and "Local Breads" by Daniel Leader.
those are not polish type breads which is the title of this thread.
Yes, rye bread is very popular in Poland and for rye to raise, it needs to have yeast as it doesn't form gluten (the stuff that raises bread) very easily. You might try some kind of sourdough bread but many sourdoughs are "kick started" with a small amount of yeast.
check out the pumpernickel linky above