In a large bowl combine, both flours, caraway seeds, salt and yeast. Whisk to combine.

Measure the water and add the olive oil to it.

With a wooden spoon, make a well in the flour and pour in the water and oil. Stir until the dough comes to gether. It should be tacky to the touch.

Cover the bowl with plastic wrap and place on your counter for 18 to 24 hours.

Once that time has passed, use floured finger tips to press the air out of the dough. It will be sticky!

Use a rubber spatula to scrape and roll the dough out of the bowl onto a (clean) generously (use all-pourpose or bread flour) floured surface. Dust the dop of the bread dough with a few spoonfuls of the dark rye flour. Cover with a clean kitchen or tea towel and let rise for 1 hour.

When halfway through the second rise. Pace a 6.75 quart (preferably oval) dutch oven, with lid, onto the bottom rack of your (cold) oven. Preheat your oven (and pot) to 475℉ (or 245℃) for the remaining 30 minutes of the second rise.

Once the second is done, use a knife (or razor blade) to score the top. This is completely optional and only done for aesthetics.

Sprinkle with a few pinches of caraway seed (optional).

Use pot holders to remove the pot from your oven. Uncover the pot and carefully transfer the dough to the hot dutch oven. You should hear a subtle sizzle sound.

Cover and bake for 30 mintues, rotating the pot 180° half way through baking.

Uncover and continue to bake until deeply golden in color.

To ensure the bread is fully cooked, the internal temperature should be around 205-210°.

Allow the loaf to cool significantly before slicing.