1. In a large bowl combine the rye flour, strong white flour, fast action yeast, salt and sugar.
2. Make a well in the centre and add the lukewarm water and melted stork.
3. Mix together to form a rough dough.
4. Turn the dough out onto the work surface and knead for 10 minutes until smooth.
5. Lightly oil a bowl or container and add the dough, turning to coat it in the oil.
6. Cover and set the dough to rise in a warm draught free spot for 1 ½ hrs or until doubled in size.
7. Turn the risen dough out onto the work surface and spread out by hand to form a rough rectangle shape.
8. Scatter over the 1 ½ tsps caraway seeds and the grated gruyere. Gather the dough back together into a ball and knead to disperse the seeds and cheese evenly.
9. Split the dough into 8 roughly equal pieces. Divide each piece into 1/3rds.
10. Roll out each 1/3rd into a sausage approx. 25cm long. Plait together three strands at a time and then turn the plait to form a circle, pinching together the ends of the dough to form a complete round.
11. Transfer the formed rolls to well greased or lined baking trays, spacing them evenly apart.
12. Preheat the oven to 190c (fan)/210c/Gas Mark 7.
13. Cover with a clean tea towel and place in a warm spot again to rise for 30 minutes.
14. Once the rolls have puffed up nicely brush the tops with beaten egg and scatter over the remaining caraway seeds.
15. Bake in the oven for 10 minutes until golden.
16. Allow to cool on a wire rack.
17. Serve.

Tips: Rye flour can produce a dense textured loaf so is often mixed with a strong white flour as in this recipe.