Mix both flours and make a well in the middle. Pour yeast into the well and cover with lukewarm milk. Add salt, not directly to the yeast, but around the flour together with all the carraway. Mix while gradually adding water to a soft, smooth, elastic dough, it is possible that we will not use all the water. Let it rise until doubled in size. Knead again and shape into an oval or round shape. Place the loaf on a floured baking sheet or baking paper and let it rise again until it doubles its volume. Place in a preheated convection oven and bake according to the program. When you tap the underside of the bread after baking, it should make a hollow sound.