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1
Combine 2 cups bread flour, yeast, and 3 cups warm (90F) water in bowl.
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2
Cover, and set in warm place 1 hour.
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3
(Mixture should look bubbly.)
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4
Stir oil, caraway seeds, and salt into yeast mixture.
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5
Add rye flour and remaining bread flour 1 cup at a time until dough forms ball.
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6
Turn out dough onto floured work surface, sprinkle with flour, and knead 15 minutes, or until dough no longer sticks to hands.
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7
(Add more flour as needed.)
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8
Alternately, knead bread in food processor with dough blade 3 to 5 minutes, or in stand-up mixer with dough hook 7 to 10 minutes.
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9
Transfer to lightly oiled bowl.
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10
Cover with damp towel, and let rise 1 hour in warm place, or until dough doubles in size.
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11
Punch down dough, and let rise
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12
1 hour more, or refrigerate overnight, if desired.
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13
(The second rising time makes for a less dense bread.)
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14
Line 2 baking sheets with parchment paper, or spray with cooking spray.
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15
Turn dough onto floured work surface, and shape into 2 round loaves, stretching surface until smooth, then drawing excess dough together at bottom.
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16
Pinch seam at bottom of dough.
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17
Place on prepared baking sheets, and cover with damp towel.
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18
Let rise 30 minutes, or until doubled in size.
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19
Preheat oven to 400F.
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20
Bake loaves 45 to 50 minutes, or until well-browned on outside.
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21
Cool at least 20 minutes on wire rack before slicing.
