Onjeschwedde

Combine the flours, yeast, water, salt, caraway, and honey into a tacky bread dough.

Knead until cohesive, then cover and let the dough rise until noticeably puffed.

Shape into a compact loaf or small rolls and proof again while the oven heats.

Bake until the crust is deeply browned and the loaf sounds hollow when tapped.

Cool before slicing, then serve with butter while the crumb is still fresh.