Latvian Sourdough Rye Bread

Ingredients

 * 3½ cups + 1 tbsp apple cider
 * 2 tbsp caraway seeds
 * 5½ cups (or more) whole grain (coarse) rye flour (i.e., Hodgson Mill)
 * 1 cup sourdough starter (1:1 ratio water:bread flour)
 * 1 tbsp yeast
 * 1 tsp salt
 * 2½ cups bread flour
 * vegetable oil spray (PAM, etc.)
 * 1 egg
 * rye flakes

Directions

 * 1) Heat 3 cups apple cider and 2 tablespoons caraway seeds to boiling; pour over 3 cups of coarse rye flour and stir.
 * 2) Let mixture cool.
 * 3) Add 1 cup active sourdough starter and mix well.
 * 4) The mixture will resemble heavy porridge as the rye flour absorbs the apple cider.
 * 5) Sprinkle ½ cup coarse rye flour over the mixture but do not stir at this point.
 * 6) Cover your bowl with a dish towel, and then wrap the covered bowl with a beach towel or blanket.
 * 7) Put wrapped bowl in a warm spot (next to a heat register is good) and allow the mixture to ferment for up to 24 hours (less time if you think it will be too sour).
 * 8) Dissolve 1 tablespoon yeast in ½ cup warm (105-115°F;).
 * 9) apple cider.
 * 10) Let the yeast mixture bubble and then add it to the sourdough mixture.
 * 11) Gradually add 1 teaspoon salt, 2½ cups bread flour, and 2 cups coarse rye flour.
 * 12) Knead with your heavy-duty electric mixer.
 * 13) If the dough seems too wet, add more rye flour (wet dough will result in a soggy baked brick).
 * 14) This type of bread is tricky to make, as the dough is always very sticky from the rye; it takes some trial and error to get a feel for the dough.
 * 15) If the dough is too wet, it becomes slack after a while; the correct consistency of dough remains rather firm.
 * 16) Spray a formica countertop or a marble pastry board with vegetable cooking spray.
 * 17) Use a small plastic pan scraper or something like that to scrape your dough out of the bowl and onto your work surface.
 * 18) Using a bench knife/dough scraper, divide the dough into two equal chunks.
 * 19) Wet your hands with water and keep a bowl of water handy for additional dipping.
 * 20) Form the dough into two loaves on the oiled surface, using just your wet hands; do not add flour at this point.
 * 21) Place the loaves into oiled bread pans (8½" x 4½").
 * 22) Cover with a dish towel and let rise in a warm place.
 * 23) Believe it or not, this very heavy dough will rise.
 * 24) Optional (not a traditional method): brush on glaze made with 1 egg that's been mixed with 1 tablespoon of apple cider; sprinkle with rye flakes (obtainable from a food co-op).
 * 25) Bake for 15 minutes at 400°F; then turn heat down to 350°F; and continue to bake for an additional hour. Don't underbake.
 * 26) Remove loaves from pans and allow to cool on a rack.