Step 1

In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes.

Step 2

Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. I always start with the lower amount of bread and whole wheat flours listed, then add more as needed.

Step 3

Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl.

Step 4

Place the dough in a large, lightly oiled bowl and cover with a towel.  Let the dough rise in a warm place until doubled in size, about 1 1/2 hours.

Step 5

When the dough has risen, punch it down and transfer to a clean work surface.  Let it rest for 5 minutes, then shape it into a loaf and transfer to a baking sheet lined with parchment paper.  Cover with a towel and let rise for another hour until doubled in size again.

Step 6

When the dough is close to being doubled in size, preheat the oven to 425 degrees F.  Slash the dough with a sharp knife to create gashes on top.  Open the oven and throw a few ice cubes on the bottom when you place the bread in to bake.  This will create steam that will make for a great crust to the bread.  Bake for 30 minutes until crusty and golden brown.