Latvian Sourdough Rye Bread

Ingredients

 * 1) 3 1/2	cup	Plus 1 tablespoon apple cider
 * 2) 2 tbl	caraway seeds
 * 3) 5 1/2	cup	(or more) whole grain (coarse) rye flour (i.e., Hodgson Mill)
 * 4) 1 cup	Sourdough starter (1:1 ratio water:bread flour)
 * 5) 1 tbl	yeast
 * 6) 1 tsp	salt
 * 7) 2 1/2	cup	bread flour
 * 8) vegetable oil spray (Pam, etc.)
 * 9) 1 egg
 * 10) 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. Let mixture cool. Add 1 cup active sourdough starter and mix well. The mixture will resemble heavy porridge as the rye flour absorbs the apple cider. Sprinkle 1/2 cup coarse rye flour over the mixture but do not stir at this point.
 * 2) Cover your bowl with a dish towel, and then wrap the covered bowl with a beach towel or blanket. 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).
 * 3) Dissolve 1 tablespoon yeast in 1/2 cup warm (105-115 degrees Farenheit)
 * 4) apple cider. Let the yeast mixture bubble and then add it to the sourdough mixture. Gradually add 1 teaspoon salt, 2-1/2 cups bread flour, and 2 cups coarse rye flour. Knead with your heavy-duty electric mixer. If the dough seems too wet, add more rye flour (wet dough will result in a soggy baked brick). 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. If the dough is too wet, it becomes slack after a while; the correct consistency of dough remains rather firm.
 * 5) Spray a Formica countertop or a marble pastry board with vegetable cooking spray. Use a small plastic pan scraper or something like that to scrape your dough out of the bowl and onto your work surface. Using a bench knife/dough scraper, divide the dough into two equal chunks. Wet your hands with water and keep a bowl of water handy for additional dipping. Form the dough into two loaves on the oiled surface, using just your wet hands; do not add flour at this point. Place the loaves into oiled bread pans (8-1/2" x 4-1/2"). Cover with a dish towel and let rise in a warm place. Believe it or not, this very heavy dough WILL rise. 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).
 * 6) Bake for 15 minutes at 400 degrees Farenheit; then turn heat down to 350 degrees Farenheit and continue to bake for an additional hour. Don't underbake. Remove loaves from pans and allow to cool on a rack.