Rye Bread

In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the warm water, honey and yeast until combined. Let it stand for 5 minutes, until very foamy.

To the bowl with the yeast mixture, add both of the flours, oil, caraway seeds and salt. Using a wooden spoon or rubber spatula, mix the ingredients together until all of the dry flour from the bottom and sides of the bowl is combined and a shaggy dough forms.

With the stand mixer, mix on medium-low speed for 6 to 8 minutes until most of the dough balls up around the dough hook and it is smooth and slightly sticky.

Place the dough in a clean, lightly oiled bowl. Flip the dough over once so that the top also has a coating of oil. Scrape down the sides of the bowl to shape the dough into a ball. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (75°F) for 30 to 45 min, until doubled in size.

Meanwhile, grease a 9x5-inch loaf pan with oil or baking spray. Set it aside.

Turn the dough out onto a very lightly floured surface. With moist hands, stretch and shape it into a 9-inch square. Using a bench scraper, coax the dough from the surface to roll it into a log. Pinch the seams on the sides together tightly to seal and gently tuck them under the loaf.

Place the dough in the prepared loaf pan seam side down. Brush a piece of plastic wrap lightly with oil or spray with nonstick spray. Cover the loaf pan and let it rise in a warm, draft-free spot (75°F) for 35 to 45 minutes, or until the dough rises ½ to 1 inch above the top rim of the pan.

After 15 minutes of the second rise, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, until the top of the loaf is golden brown and it sounds hollow when tapped. Let it cool in the pan for a couple of minutes, then turn it onto a wire rack to cool completely before slicing.