In a large bowl, or the mixing bowl of a stand mixer fitted with a dough hook, combine
the yeast and water. Let sit until foamy, 5 to 10 minutes. If the yeast doesn’t react, discard the mixture and start again with fresh yeast.
In another large bowl, whisk together the flours and salt.
Add the brown sugar, molasses, oil, and caraway seeds to the yeast mixture. Add 2 cups of the flour mixture, and stir with a wooden spoon or mix on low speed for 1 to 2 minutes, until well blended. Then add the remaining flour.
Stir the dough well with a wooden spoon, then turn it out onto a lightly floured surface and knead for 5 to 10 minutes, until the dough is smooth, elastic and slightly tacky. Or mix it with the dough hook for 1 minute on low speed, then 3 to 5 minutes on medium speed, until
the dough pulls into a ball and is smooth and slightly tacky but not sticky. Remove the dough hook.
Spread a little oil in the bowl (you don’t need to clean it first), and place the dough ball back in the bowl. Cover with a tea towel or plastic wrap and set aside to rise until doubled in bulk, about 1 hour.
Punch down the dough, place on a lightly floured surface, and knead a few times. Shape the dough into a roundish oval, smoothing the
top with your hands as you work. Place on a parchment-lined baking pan, cover, and set aside to rise 45 minutes to 1 hour.
Preheat the oven to 350°F. Use a sharp knife to make three or four shallow, diagonal slashes in the top of the loaf. Bake until the loaf is firm, golden on the bottom, and sounds hollow when tapped, about 30 to 35 minutes. Transfer to a rack to cool.