This bread is a bit more gourmet than Shepherd’s Panbread, using rye flour, caraway seeds and a topping of parmesan cheese. After adding water and creating a ball of dough, spread the dough out into a skillet coated with a bit of olive oil. Turn the heat on low and add a lid. After it turns a golden brown, sprinkle on the parmesan cheese. A soft, moist bread with a chewy texture