Sift the rye and white flours into a bowl. Add salt and sugar, then stir in the yeast and caraway seeds. Stir the olive oil into the tepid water, then pour this over the flour mixture. Mix the ingredients together with a wooden spoon at first, then with your hand, to make a stiff but sticky and slightly grainy dough.
Turn the dough out onto a floured work surface and knead for about 10 minutes or until smooth. The dough should be very firm. Shape it into an oval loaf about 18cm long, and place it on a greased baking tray. Cover loosely with plastic wrap and leave to rise in a warm place for about 1 hour or until almost doubled in size. It will be slightly cracked on top.
Towards the end of the rising time, preheat the oven to 200 degrees C. Uncover the loaf and bake for 40–45 minutes or until it is lightly browned and sounds hollow when removed from the tray and tapped on the base.
Transfer to a wire rack and leave to cool. Once cold, place the loaf in a plastic bag and leave overnight (this allows the crust to soften). After this, the loaf can be kept for 2 days.
This is a flavorful loaf. I used my stand mixer, adding all my wet ingredients after allowing the yeast to bloom. Then I added the rye flour, using a 50/50 mix with AP flour. I believe there may be a difference between Aussie and US white flour, so this proportion worked better for me. The rest of the recipe I followed as written. - 26 May 2013