Put 1 yeast cake in warm water. Add rye flour, stir, cover with plastic wrap. Let stand 3 days. Add starter, yeast and bear. Stir well. Add sugar, 2 tablespoons caraway seeds, salt and 2 cups white flour and 1 egg. Beat medium setting for 2 minutes. Add shortening, beat 2 minutes with wooden spoon. Add 4 cups white flour until soft dough. Knead the remaining flour until smooth 5 to 10 minutes. Place in greased bowl. Cover with plastic. Rise until double 1 hour. Punch. Cut into 3 equal loaves. Roll out into 12 x 8 inch. Sprinkle 1 teaspoon caraway seed, 8 inch end roll up. Pinch seam. Tuck ends under seam down on greased cookie sheet. Rise 45 minutes. Slash top, brush top with egg and 1 tablespoon water. Bake at 375ºF. for 35 to 45 minutes.