Light Rye Bread Recipe

Dissolve yeast in the lukewarm water in the processor bowl.
Add sugar, salt, oil, and the all-purpose flour.
Process with the metal blade for 15 seconds.
Let rise in the processor bowl for 20 to 30 minutes.
Add the rye flour and caraway seeds.
Process until a ball forms on the blades, about 5 seconds.
Knead dough on a lightly floured surface for 1 to 2 minutes, until smooth and elastic;
Form into a loaf about 8 inches long, with tapered ends, and place on a greased baking sheet.
Cover and let rise in a warm place (80-85°F) until doubled in bulk, about 45 to 60 minutes.
Brush crust with lightly beaten egg and sprinkle with additional caraway seeds.
Bake in a preheated 375°F oven for 30 to 40 minutes.
Cool on a wire rack.
Serve at once.
Loaf is compact and moist.