It is difficult to say when man started spicing breads, but it is known the Romans used poppy, fennel and cumin seeds, as well as parsley, in their oven-baked breads. These were possibly the first of what are called the savory breads.
When it comes to seeded rye, Swedish bakers take the prize with Limpa, a bread that contains whole caraway and fennel seeds as a topping. The mingled flavors of these distinctive seeds also are enhanced by grated orange peel and a small amount of dark brown sugar and molasses.