In a large mixing bowl stir together the warm water, yeast, and honey.
Mix in both of the flours, the caraway seeds, salt, and 1 TBSP of the oil until well combined.
Knead the dough by hand on a lightly floured surface for about 10 minutes.
Form the dough into a ball then place the dough ball into a large bowl and drizzle with 1 TBSP of oil.
Flip the dough ball around a bit to cover in oil then loosely cover the bowl and set in a very warm place to rise until doubled in size, about 1 hour.
Lightly oil the inside bottom and sides of a 8x4-inch metal loaf pan.
Transfer the dough to the greased loaf pan then press the dough in the pan so its even and reaches the corners of the pan then set aside to rise again for 30 more minutes.
Preheat the oven to 350°F.
Bake the bread in the preheated oven for about 35 minutes or until lightly browned and has an internal temperature of about 190°F.
Take the bread out of the oven and let cool for about 10 minutes then run a thin spatula or knife along the sides between the bread and the pan to loosen it.
Transfer the bread from the pan to a cooling rack and allow the bread to cool for at least 20 minutes before slicing.
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