As a German living in the U.S. I tried my best to reproduce the German Graubrot aka. Grey bread. This mixed bread is heavy on salt for U.S. standards. But that is the way I like it. I hope you enjoy it.
1.) In large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of Molasses instead) with 1 of cup of warm water and 10 OZ of beer (105F -115F to activate yeast) Mix slowly and let sit for 5 minutes.
2.) Add the rye flour and Caraway seeds, mix in with a wooden spoon
3.) Cover bowl with plastic wrap. Let it sit for 2 to 3 hours.
4.) Add salt, whole wheat flour and bread flour. Mix in with a wooden spoon.
5.) Knead the dough for 7-10 minutes. If sticky, add some flour, or if too dry add some water. (Rye dough will always be stickier than white bread though).
6.) Grease a bowl with oil and place dough in bowl. Cover with plastic wrap. Let it sit until doubled. About 45 minutes. Preheat oven to 425°F
7.) Prepare pan by oiling it and sprinkle some corn meal. It helps to avoid the bread getting burned at the bottom.
8.) Punch down dough and shape into two breads and place into greased pans.
9.) Slash top of the bread about 1/5 inch deep. Let the bread sit for 5 minutes.
10.) Place dough in oven at 425 (oven has to be preheated) ( optional sprinkle on some water to get steam going every 10 minutes). Bake for 35-45 minutes. Knock on the bread; if it sounds hollow it is done. A cup of water in the oven also helps to keep the bread moist, something you want with Rye bread.
11.) Place bread on wire rack and let it cool down.