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Original recipe used a bread machine - while this recipe is done by hand
active dry yeast
Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds, and add the rest to the bowl.
Put HALF of the water in a bowl with the yeast, let sit until frothy.
Mix yeast mixture and molasses into the flour mixture. I used my hands to mix until it was shaggy.
Knead for five minutes or so until it is smooth and elastic. It is a heavy bread so the texture will be slightly grainy. Let rise until doubled.
Divide dough into two pieces and roll into two 9 inch logs with slightly flattened tops. Place on a greased baking sheet or stone. Brush lightly with water and sprinkle with the remaining caraway.
Cover and let rise until well-risen (app. 40 minutes) Place in a preheated 450 degree oven and bake for 30 minutes until they sounds hollow.
Source: Based on The Practical Encyclopedia of Baking
Recipe provided by Lenten Season (https://www.lenten-season.com)