Kitchen Guy seeded rye bread

A "bombproof" bread recipe
2 1/2 cups King Arthur white flour
1/2 cup rye flour
2 teaspoons Kosher salt
2 tablespoons olive oil
4 teaspoons dry yeast
2 tablespoons natural sugar
1 cup warm water
Shortening
2 tablespoons caraway seeds (more if desired)

Thoroughly mix the flour, salt, caraway seeds, and olive oil. NOTE: I use my food processor to mix and initially knead the dough.

In a separate cup, mix the yeast, sugar, and water. Allow to sit in a warm spot until the mix froths. Slowly add the yeast to the flour, mixing thoroughly. Only add enough liquid to form a cohesive dough. You may need to add small amounts of additional flour or water so that the dough forms one ball that does not stick to the mixing bowl.
Remove the dough ball from the mixing bowl and continue to knead it. Use the shortening to completely coat the surfaces of a loaf pan and pat the dough into the pan in an even layer.

Sprinkle additional caraway seeds on the surface and gently push into the dough. Set the pan aside in a warm spot and allow the dough to rise for at least 2 hours or until it rises above the edge of the loaf pan. When the dough has risen, bake the loaf in a preheated, 350 degree oven for about 30 minutes; the timing will vary according to your oven’s particular characteristics. After the loaf is done, turn it out of the pan and place it on a rack to cool.