Rye with seeds or w/o?

I'm making rye bread this weekend and I can't decide if I want it with or without seeds. I grew up eating seeded rye as a child in the Catskills because that's what my folks always had. As an adult I learned to like the unseeded rye. I haven't made rye bread in about 30 years but I kind of had a craving and bought some rye flour and now I can't decide. Before I flip a coin I thought I'd see if you guys had any thoughts. Which do you prefer - seeded or not?


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