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1
Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook.
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2
Beat on low speed for 1 minute.
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3
Add the salt, rye flour, all-purpose flour, and caraway seeds.
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4
Beat at low speed until all of the flour is incorporated, about 1 minute.
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5
Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.
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6
Remove the dough from the bowl.
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7
Using your hands, form the dough into a smooth ball.
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8
Lightly oil a bowl.
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9
Place the dough in the bowl and turn it to oil all sides.
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10
Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
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11
Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
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12
Remove the dough from the bowl and invert onto a lightly floured surface.
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13
Gently knead the dough several times.
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14
Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan.
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15
Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
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16
Use a pastry brush to brush the egg lightly over the top of the dough.
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17
Bake until lightly brown, about 45 minutes.
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18
Remove from the oven and cool on a rack.
