• Add all ingredients into a large mixing bowl, except the toasted caraway seeds.
  2 cups bread flour, 1 1/2 cups rye flour, 2 teaspoons kosher salt, 2 1/2 teaspoons instant yeast, 1 tablespoon molasses, 1 1/2 cups water
• Use a bread whisk and mix until the ingredients are well combined. Once combined continue to mix with the whisk for 1 to 2 minutes.
• Add in the caraway seeds. Use the whisk to combine throughly.
  2 teaspoons caraway seeds
• Transfer the dough onto a floured surface and knead for 4 to 5 minutes until the dough is smooth.
• Shape into a round (does not have to be perfect), and transfer into a lightly greased bowl. Cover with plastic wrap and drape a clean kitchen towel over the bowl. Let the dough bulk ferment for 1 1/2 to 2 hours until it has doubled in size.
• Fold the dough at the 45 to 60 minutes mark. Cover and wait for the additional 45 to 60 minutes until the dough has doubled in size.
• Shape the dough into a log and place it in a 9 to 10 inches loaf pan that has been lightly sprayed with vegetable spray. Cover and allow to final proof for 45 to 60 minutes until doubled in size. The dough should almost fill the loaf pan..

In the meantime preheat the oven to 450 degrees fahrenheit.

• Lightly egg wash the top of the loaf and bake in the preheated oven for 40 to 45 minutes or until the internal temperature reaches 200 to 210 degrees fahrenheit
• Remove the pan from the oven and carefully transfer onto a wire rack. Cool completely. Serve as you wish and enjoy.