Step 1: Prepare the Yeast - In a small bowl, combine the warm water and active dry yeast. Allow it to sit for about 5 to 10 minutes until it becomes frothy.

Step 2: Combine Dry Ingredients - In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. If you are using caraway seeds, add them to this mixture as well. Whisk the dry ingredients together.

Step 3: Mix the Wet Ingredients - In a separate bowl, mix the molasses and vegetable oil (or melted butter). Once the yeast mixture is frothy, combine it with the molasses mixture. Stir until well combined.

Step 4: Form the Dough - Pour the wet mixture into the bowl of dry ingredients. Mix until they start to come together. The dough will be sticky.

Step 5: Knead the Dough - Transfer the dough onto a lightly floured surface. Knead it gently for about 5 to 10 minutes until it becomes smoother and elastic.

Step 6: First Rise - Place the kneaded dough in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm area for about 1 to 2 hours, or until it has doubled in size.

Step 7: Shape the Bread - Once the dough has risen, gently punch it down. Shape the dough into a round or oval loaf and place it onto a baking sheet lined with parchment paper.

Step 8: Second Rise - Cover the shaped loaf with a towel and let it rise for another 30 to 60 minutes.

Step 9: Preheat the Oven - Preheat your oven to 375°F (190°C).

Step 10: Bake the Bread - Once the bread has completed its second rise, score a few shallow slits on the top. Bake for about 30 to 35 minutes, or until the crust is dark brown.

Step 11: Cool the Bread - After baking, remove the bread from the oven and let it cool on a wire rack.