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1
SPONGE (6-18 hours in advance): In a large bowl, mix 2 cups of rye flour, yeast and 1 1/2 cups of water until smooth.
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2
Cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours (the mixture rises and falls as it ferments but should appear as a soft doughy mass when ready).
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3
Add sauerkraut, 1/2 cup warm water, shortening, caraway seeds, salt and 1 cup of rye flour; mix well with wooden spoon.
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4
Gradually stir in 3 cups of the unbleached flour to make a stiff dough (the dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps).
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5
Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking.
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6
Knead until smooth, elastic and no longer sticky.
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7
Place dough in large clean bowl; cover and let rise in a warm place until almost tripled in volume (1 1/2 to 2 hours).
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8
Punch dough down; divide in half.
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9
Knead each piece a few times, then shape into smooth round or oval loaves.
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10
Place each loaf on a greased cookie sheet; cover loosely with a towel and let rise until almost double in volume (about 50 minutes).
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11
Preheat oven to 400 degrees.
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12
Brush top and sides of loaves with the beaten egg white.
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13
Make 3 to 4 slashes, 1/2-inch deep, on surface of loaves with a very sharp knife.
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14
Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped.
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15
Slide onto cooling rack.
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16
Can be served slightly warm or completely cooled.
