2Combine the two flours and the salt in a large bowl, and set aside.
3Whisk the honey and warm water together in a bowl.
4Add the yeast.
5Chef’s Note: This is what is called proofing the yeast. After about 5 or 10 minutes, the water should develop foam on its surface (called blooming). If it doesn’t your yeast is dead. Give it a nice funeral and get some good yeast.
6Add the flour to the bowl of a stand mixer, fitted with a dough hook.
7Chef’s Tip: If you are going to use a stand mixer, and not do this by hand, you can combine the flours into the mixing bowl, at the start. That will save you having to clean an additional bowl.
8Add the liquid with the proofed yeast, to the flour.
9Knead for about 10 minutes.
10Chef’s Note: If you are going to knead the dough by hand, then lightly dust your surface with some rye flour and go for it. When I’m working out a problem, or I’m just plain frustrated, I always knead my dough by hand.
11Chef’s Tip: Rye flour can be dry and absorb a lot of moisture. If the dough is still dry, just add a bit more warm water.
12I had trouble finishing this dough in the stand mixer, so I removed it and finished it by hand.
13Put the dough into an oiled bowl.
14Cover, place in a warm, non-drafty spot in the kitchen and allow it to rise until doubled in size, about 1 or 2 hours.
15While the dough is rising, take a baking pan, and lightly oil and then dust with rye flour.
16When the dough has risen, remove it from the bowl, and place on a lightly floured surface (rye flour).
17Chef's Note: Add the caraway seeds if using, and combine them with the dough. If not using, you still want to knead the dough for about 2 minutes.
18Shape the dough into a loaf and add to the baking dish.
19Chef's Note: Cover and allow the dough to rise in the pan until doubled in size, about 1 to 2 hours.
20Place a rack in the middle position and preheat the oven to 425f (220c).
21Dust the surface of the loaf with some rye flour.
22Use a Lame to cut the top of the loaf.
23Place in the preheated oven, and bake for 30 minutes.
24Chef’s Tip: When finished, the loaf will be dark brown in color, and should sound hollow, when tapped.
25Cool on a wire rack, for about 20 minutes. Then slice and enjoy.