Instructions
For the light rye dough, combine yeast, 1 cup bread flour, salt, sugar and caraway seeds; mix well. Heat water and oil to 120º to 130ºF; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in greased bowl; turn to grease top, cover and let rise until dough tests ripe.
Repeat the process to make the dark rye dough.
RISING, SHAPING, AND BAKING
On lightly floured surface, divide both the light and dark doughs in half. Roll or pat each half to a 14- x 7-inch rectangle. For a dark crust, place a light rye piece on top of a dark rye. For a light crust, place a dark rye piece on top of a light rye. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14 inches long. Place on a greased baking pan. Repeat for second loaf. Cover loaves; let rise until indentation remains when lightly touched. Bake in a 375ºF preheated oven for 40 to 45 minutes. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from pan; cool on rack.
