In the bowl of an electric stand mixer fitted with the hook attachment, combine the warm water and sugar. Whisk to combine. Sprinkle yeast on top of water and let sit for five minutes until the yeast blooms and becomes frothy.

In a medium bowl, whisk together the flours, caraway seeds, and salt. Add the flour mixture along with the milk and olive oil to the mixer.

Mix on low until the dough starts to come together. Once the dough starts to form, turn the speed up to medium/high and knead for 8-10 minutes. Add additional all-purpose flour to the dough if it seems too sticky.

Place dough in a lightly oiled large bowl. Cover with a towel and let rise in a warm area for approximately an hour and a half, until it has doubled in size.

Lightly flour a work surface. Place the dough on the floured surface, punch down, and allow to rest for five minutes. Form the dough into a loaf shape and place in a loaf pan. Cover the pan and let the dough rise for another hour until it has doubled in size again.

Preheat the oven to 375 degrees F. Bake the loaf for 45 minutes until golden brown and crusty. The loaf should sound hollow when done.