In a small bowl mix together the warm water & honey, then add they yeast and stir until dissolved; set aside to proof.
In the bowl of a stand mixer carefully mix together the molasses, salt, butter, caraway seeds & boiling water and stir until dissolved; set aside to cool until lukewarm.
Once cooled add yeast mixture to the molasses mixture.
Add rye flour and 1 cup of all-purpose flour and mix on speed 2 until well blended.
Add remaining flour ½ cup at a time until dough is firm and sticks together.
Continue kneading on speed 2 for 8-10 minutes until the dough forms a large smooth ball on the bread hook.
Remove dough from bread hook, shape into a ball, place in a large greased bowl, turning to coat all sides, cover and set aside to rise in a warm place free from draft for 1 hour or until doubled in bulk.
Punch down dough and roll out on a flat lightly greased solid surface. Be sure to roll out all air bubbles as you roll into a long rectangle. Starting at one end roll up dough tightly into a loaf. Pinch ends and seams closed along ends and underneath. Place in a greased 9x5 loaf pan.
Set aside to rise in a warm place free from draft for 45-60 minutes or until doubled in bulk.
Bake at 350 degrees F for 30-45 minutes. The bread will have a hollow sound when tapped if it is finished baking and will appear to have a nice deep brown color.
Rub with butter upon removal if desired.
Cool.
Serve & enjoy!
Recipe by How to Have it All at https://www.howtohaveitall.net/rye-bread-recipe/