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 ==
# 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 ½ cup coarse rye flour over the mixture but do not stir at this point.
# 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).
# Dissolve 1 tablespoon yeast in ½ cup warm (105-115°F;).
# apple cider.
# Let the yeast mixture bubble and then add it to the sourdough mixture.
# Gradually add 1 teaspoon salt, 2½ 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.
# 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 (8½" x 4½").
# 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).
# 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.
# Remove loaves from pans and allow to cool on a rack.
Category:Latvian Vegetarian
Category:Rye bread Recipes
Category:Sourdough bread Recipes
Category:Bread flour Recipes
Category:Caraway seed Recipes
Category:Cider Recipes
Category:Egg Recipes
Category:Rye flakes Recipes
Category:Rye flour Recipes
Category:Recipes that need photos