Instructions

1. In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. Mix well to distribute the salt evenly.
2. In a separate bowl, dissolve the active dry yeast in warm water (about 110°F). Allow it to sit for 5 minutes until it becomes frothy, indicating the yeast is active.
3. Add the yeast mixture and quark to the flour mixture. Stir until a sticky dough forms.
4. Transfer the dough onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour as needed to prevent sticking.
5. Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a clean towel and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
6. Preheat your oven to 375°F (190°C) and grease a loaf pan.
7. Once the dough has risen, punch it down gently to release air. Shape it into a loaf and place it in the prepared loaf pan. Sprinkle the top generously with caraway seeds.
8. Bake the bread in the preheated oven for about 1 hour, or until it is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.