Rye bread with caraway

In the stand mixer bowl (rinsed with warm water on a cold day), add 360 ml warm water at about 110F.

Add two tablespoons of honey and one packet of active dry yeast; mix and stand five minutes until foamy, or start over.

On a scale add 160 g medium rye flour and 330 g bread flour (bread flour supplies the gluten rye lacks), a tablespoon of vegetable oil, 1 3/4 teaspoons of salt and a tablespoon of caraway seeds; mix with a spatula.

Mix with the dough hook on medium-low six to eight minutes until it gathers around the hook; it stays tacky, so do not add flour, wet your hands instead.

Oil a bowl with a tablespoon or less of oil, form the dough into a ball and turn to coat; cover and rise in a warm place 30 to 45 minutes until doubled.

Preheat the oven to 350F.

Turn out onto a lightly floured surface, stretch into a nine-inch square with the bench scraper's help, roll up, pinch the side seams tight and fold them under.

Spray a 9x5 or one-pound loaf pan and line with a parchment sling; place the loaf seam side down.

Oil the top lightly, cover loosely and rise again in a warm place 35 to 45 minutes until it crowns over the rim.

Bake at 350F for 35 to 40 minutes until golden, puffed and hollow when tapped.

Cool in the pan a couple of minutes, then completely on a wire rack before slicing.