Molasses lends this loaf a deep, faintly sweet backbone that balances beautifully against earthy rye flour and the warm, slightly anise-like crunch of caraway seeds. The dough comes together shaggy and dense, then gets worked by hand into a smooth, tacky mass that rises into a proper bakery-style crown right in your loaf pan. A slow second rise and a hot oven give it that deep-brown crust and hollow-sounding thump when it's ready to come out, while the inside stays tender enough to slice clean once it's fully cooled. It's a hearty, satisfying loaf with real old-world character in every bite. If you're keeping an eye on how much salt makes it into your baking, this one is a solid pick to add to the rotation.
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Combine the warm water, yeast, and molasses in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the rye flour, bread flour, salt, caraway seeds, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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