Rye flour is best used in combination with all-purpose flour for proper rising. It's most perishable than all-purpose flour and is best stored in the refrigerator.
To crush caraway seeds, a traditional mortar and pestle work well. Otherwise, place the seeds on a cutting board and crush them with a heavy cast-iron frying pan or the side of a chef's knife or cleaver.
Serve rye muffins with baked ham and a dollop of mustard for a variation on ham-on-rye sandwiches, or accompany the muffins with a hearty peasant-style soup.