1. Preheat oven to 200°C (400°F)

2. Bring 120 ml (1/2 cup) water to a boil in a small saucepan

3. Whisk in rye flour and cook over low heat for 1 minute, stirring constantly until thickened

4. Remove from heat and stir in molasses, oil, and salt

5. Cool mixture to room temperature, about 15–20 minutes

6. In a separate bowl, dissolve yeast in 60 ml (1/4 cup) warm water and let sit until foamy, about 5 minutes

7. In a large mixing bowl, combine all-purpose flour and whole wheat flour

8. Add the cooled rye paste and yeast mixture to the flours

9. Mix until a shaggy dough forms, then turn out onto a lightly floured surface

10. Knead by hand for 8 minutes until smooth, elastic, and no longer sticky, adding flour as needed

11. Divide dough into three equal portions

12. Shape each into a tight round loaf by pulling edges under and pinching seams closed

13. Place loaves on a parchment-lined baking sheet, spaced at least 2.5 cm (1 inch) apart

14. Cover loosely with plastic wrap and let rise in a warm place for 30 to 45 minutes, until puffy and nearly doubled

15. Brush tops with beaten egg or water

16. Sprinkle with caraway seeds or flaky salt if desired

17. Bake for 50 to 60 minutes, rotating the tray halfway, until deeply golden and internal temperature reads 88°C (190°F)

18. Transfer to a wire rack and cool completely before slicing, at least 1 hour