In the bowl of a stand mixer with the dough attachment in place, combine the yeast, sugar and warm milk. Allow to sit for 5 minutes or until the yeast begins to foam.

In a large bowl, combine the flours.

Add the butter, one of the eggs, salt, caraway seeds and one cup of the flour to the yeast mixture.

Start out on low speed and work up to medium while adding small amounts of the flour until all is incorporated. Mix for 8-10 minutes or until a ball of dough is formed and pulls away from the sides of the bowl.

Drizzle the oil over the dough and turn to coat both sides. Cover with plastic wrap and allow to rise in a warm, draft-free place for 1 hour.

Lightly oil a 9 inch bread loaf pan. Knead the dough on a lightly floured surface until all seams are tucked in. Place the dough in the loaf pan and cover lightly with plastic wrap. Allow to rise for 1 hour.

Preheat oven to 350 degrees F.

In a small bowl, beat the remaining egg with a fork and lightly brush the top of the bread loaf. Sprinkle kosher salt on top and bake for 45 minutes. The top will be lightly browned.