Volkornbrot (German whole grain rye bread)

Ingredients:

• 2 cups (370 g) whole rye grains
• 8 cups (1.9 l) bottled water brought to a boil
• 2 cups (510 g) rye sourdough
• 8 cups (1.2 kg) medium-ground rye flour
• 2 tbsp. (250 g.) flattened rye grains
• 1 tbsp (340 g) fine sea salt

Preparation:

1. Soak the rye in about 6 cups of hot water, or enough to reach 2.5 cm above the grains. Let sit for 8 hours or overnight (if the water is completely absorbed before this time, add more water). Strain and reserve the resulting liquid.
2. Add enough fresh water at room temperature to make 6 cups of soda. Combine the starter, rye grains, and the remaining 6 cups of baking soda in a 6-quart bowl. Stir the starter with a wooden spoon until it becomes liquid and the mixture begins to foam slightly.
3. Add 1 cup (155 g) of rye flour and all the flattened grains. Mix well. Add salt and the remaining flour. Stir until the mixture is moist and sticky. Check the temperature of the dough: the ideal temperature is 25.5°C (78°F). Cover with a clean, damp towel and place in a moderately warm (23-27°C) place away from drafts.
   
   NoteIf the dough is above 25.5°C (78°F), place it in a cooler place, such as the refrigerator, until it reaches 25.5°C (78°F) on a candy thermometer. If it's below 25.5°C (78°F), place it in a place above 25.5°C (78°F) until it reaches 25.5°C (78°F). The goal is to maintain the dough at 25.5°C (78°F) while the fermentation process occurs. If you need to move the dough, be careful not to shake it, as this may cause it to settle.
4. The dough will become porous but not elastic, with a distinct sour smell, and will have increased in volume by about 1/4. Generously grease two loaf pans (13 x 23 x 8 cm) with vegetable shortening and dust with rye flour. Pour the dough into the prepared pans.
   
   Smooth the surface with a damp, thin, flexible cake spatula. Cover the loaves with a clean, damp towel or plastic wrap and place in a moderately warm (23-27°C) draft-free place until the dough rises slightly and doubles in size by 1/4.
5. Bake in the center of a preheated oven at 300°F (150°C) until the bread pulls away from the edges of the pan, the surface is deep brown, and a toothpick inserted into the center comes out clean, about 2.5-3 hours. Remove the bread from the pan and turn it upside down. Tap the bottom firmly with your finger. If it sounds hollow, the bread is done. If it sounds firm, bake for another 15 minutes. Cool the pans for 10 minutes, then remove the bread and let it cool completely on a rack. Let the bread rest for 24-36 hours before eating.
   
   It's very moist in the center when it's fresh out of the oven, but as it cools, the moisture spreads evenly throughout the loaf. It can be stored at room temperature for several weeks, tightly wrapped in plastic wrap.