Combine 1 cup all-purpose flour and rye flour in a large bowl. Add brown sugar, salt, caraway seed and undissolved yeast.
Heat milk, water and butter until liquids are very warm (120° to 130°F). Butter does not need to melt. Add to dry ingredients and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.
Stir in enough additional all-purpose flour to make a stiff dough. Beat an additional 2 to 3 minutes.
Turn into well greased 1-1/2 quart round casserole dish. Cover; let rise in a warm, draft free place until doubled in bulk, about 20 to 30 minutes.
Bake at 350°F for 45 to 55 minutes, or until done. Cool 10 minutes in dish, then remove bread from dish and cool on wire rack.