In a large mixing bowl, whisk together the rye flour, all-purpose flour, salt, caraway seeds, sugar, and active dry yeast.

Add the warm water and stir with a wooden spoon or dough hook until a sticky dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If you are using a dough hook, skip this step.

Lightly oil a clean bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for up to 2 hours, or until doubled in size.

Once risen, gently deflate the dough and shape it into a round loaf. Let it rest on a piece of parchment paper for 30 minutes while the oven preheats.

Place a Dutch oven (with lid on) into the oven and preheat to 450°F for at least 30 minutes.

Carefully remove the hot Dutch oven and remove the lid. Put the parchment paper with the dough into the pot.

Score the top of the loaf with a sharp knife, cover with the lid, and bake for 30 minutes.

Remove the lid and bake for another 10–15 minutes, or until the crust is deep brown and sounds hollow when tapped.

Carefully lift the bread out and let it cool completely on a wire rack before slicing.