Rye bread loves spices, which are usually cumin, coriander and fennel. But the absolute secret weapon is Trigonella caerulea / Schabzigerklee or also called bread clover.  The smell that arises when baking bread is phenomenal.
 But Schabzigerklee is also a highlight when you knit it on or put it on buttered bread.
 
 Origin: East Tyrol
 Capacity: 30g