Rye bread and eggs

I think I have It: Beautiful, soft rye bread!
I've been working on this bread for a while now and finally have a loaf i like. It's crunchy crust and moist insides makes it a treat with butter and homemade Red pepper jelly or some of our fried eggs, like Matt likes it.

Makes 1 Loaf

1 cup warm water
3/4 tsp caraway seeds
2 tbsp brown sugar
1 1/2 tsp salt
1 tbsp oil or melted butter
1 cup rye flour
2 cup bread flour
1 1/2 tsp yeast

Mix water, caraway, yeast and sugar in a large bowl and set aside for 10 min. or until there's a nice little foam on top. Add to the bowl the oil, salt, rye flour and half the bread flour. Let sit for 15 min so the flour can soak up the flour. Add the rest of the flour and knead for about 10 min. Put dough in an oiled bowl, cover and let rise for about 1 hour. Turn out dough onto a floured counter and knead again, adding more flour as you go until you dough is quite stiff. Shape loaf and place on oiled pan. Let rise again for about 45 min. Bake for 10 min. at 450* then turn the oven down to 350* and bake another 40-45 min. EAT!!!