In a large bowl fit for a stand mixer, combine water, eggs, instant yeast, honey, Ketonia bread mix, rye improver, caraway seeds, and butter. Lock into your stand mixer and mix on low speed with paddle attachment for 30 seconds or until just combined. Switch to the bread hook attachment and mix on medium speed for 5 minutes. Once the dough has formed together, dump it onto a clean workspace and knead until smooth. Roll it into a ball and cover for 1hr.

Preheat oven to 400*. After the dough has rested and doubled in size, divide it in 3 portions. Knead one section into a ball and place in a greased 7.5x3.5 in pan. Cover bread pan with a baking sheet aand place a brick on top to keep the dough from rising out of the pan. Roll the other two portions into a ball and place on a baking sheet lined with parchment paper (this can be baked and stored for later use). Cover and let rest for another hour.

Bake for 30 minutes with the baking sheet and brick still on top to form a nice square loaf. Bake the other loaf on the baking sheet for 30 minutes or until the internal temperature is 200*. Let cool for 30 minutes before slicing and serving. Store extra loaf in an air tight container.

Preheat your oven to 350*. Slice your squared loaf into 12 slices. In a large bowl mix mayonnaise, parmesan, shredded cheese, italian herbs, garlic powder, and pepper.

Smear 1-2 tbsp of the cheese spread on each slice of bread. Place on a baking sheet lined with parchment paper and bake for 10 minutes. Sprinkle with fresh oregano if you desire and enjoy!