Dark rye flour and a touch of molasses give this loaf its deep color and subtle sweetness, while a generous hit of caraway seeds delivers that unmistakable, slightly peppery aroma in every slice. The dough is dense and a little sticky by design, kneaded just until smooth and left to rise into a soft, pillowy shape before it's shaped into a log and baked in a classic loaf pan. You'll know it's ready when the crust turns deep brown and the loaf sounds hollow underneath, with a crumb that's tender but sturdy enough to hold up to a hearty sandwich or a simple swipe of butter. Letting it cool fully before slicing keeps that crumb intact and makes for clean, bakery-style cuts. It's a satisfying homemade loaf that works well for anyone watching their sodium intake, since you're in full control of what goes into the dough.
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Combine the warm water, yeast, and molasses in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
Add the dark rye flour, bread flour, salt, caraway seeds, and vegetable oil to the yeast mixture. Mix on low speed with the dough hook until the ingredients come together into a shaggy mass, about 2 minutes.
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