In a large bowl, combine rye flour, white bread flour, active dry yeast, sugar, and salt.

Mix in caraway seeds.

Add warm water and use a spatula to bring the dough together into a rough ball.

If the dough seems dry and crumbly, add a bit more water.

Remove the dough from the bowl and knead for a few minutes on a floured surface until it becomes fairly smooth and soft.

Return the dough to the bowl and cover loosely with plastic wrap.

Let the dough rise in a warm spot for about 60-90 minutes.

After the dough has risen, gently knead out the air and roll it out into a thick oval shape about 12 inches (30 cm).

Fold over the two long edges so they meet in the center and pinch them together.

Turn the pinched side upside-down and place the dough on a baking sheet lined with parchment paper.

Cut a few streaks into the dough.

Cover loosely with plastic wrap again and let rise for an additional 30 minutes.

Preheat the oven to 250C/480F.

When ready to bake, turn the oven down to 220C/430F and put in the bread.

Bake for 10 minutes, then turn down the oven to 200C/400F and bake for 10 minutes more.

Remove the bread from the oven and let it cool on a rack before slicing.