Caraway seeds are a matter of taste. I hate them, so you won't find them in my bread but lots of people find them essential.
For 2 medium sized loaves
You need a large bowl to make the dough.
Mix all the other ingredients thoroughly, then add 1L very warm water and work it with hands just enough to get a lukewarm mixture that won't kill the yeast. Then add the yeast glop from before.
Now knead as much as you have patience for. You want a really nice homogeneous dough. It will stick to everything including your hands and the bowl. I grease my hands with margarine before I start to make it easier to get the dough off again but it's still messy.
When it's all kneaded up but still sticky, clean hands, then dust them with flour, and (re-flouring hands frequently) detach the dough from the bowl and make into a non-sticky blob.
Let this blob, covered by a dishcloth or something so it doesn't dry up and get a crust, rise for two hours in a warm environment. Not too hot or the yeast will get killed. After two hours it will have maybe doubled in volume.
Now knead down again as much as you can, and form two loaves. Place these on an 11x17" cookie sheet which you have greased and floured (else it will stick so much it can take the "nonstick" coating right off). Let them rise, covered, for another half hour.
Brush the loaves with water, then bake one hour at 350F. After removing, brush again with water or the crust will get very hard, but don't let water get underneath or the bottom will get soggy! I brush them while they are sitting on a wire rack.
That's it. Let cool for at least an hour before you even think of cutting them open (they are still a bit gooey when fresh and hot) then cut open and -- moment of truth -- hope they baked through. Oven temperatures vary; with the one I use set at 350F the crust is not too dark after an hour and the bread is done.
Bread is not an exact science. Flour, water, salt, yeast in almost any combination will make some sort of it. The above is my most recent attempt, not exactly mom's or anybody else's recipe. Came out OK though. You can adjust the taste with more or less whole wheat and rye flour, but if you go too high on either it will be bad.
It's messy, I warned you.
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