In a large bowl combine the Yeast, Milk, Proofed Starter, Brown Sugar, Cardamon and Caraway Seeds. Beat together using an electric mixer until you have a smooth batter. Add the Whole Wheat Flour and mix on low until combined. Then add the Rye Flour and continue mixing on low until combined.
Gradually STIR in the AP Flour, one cup at a time until you can’t still in any more Flour. The dough will be a sticky mess but that’s OK.
Turn the dough out onto a floured counter top and knead in as much of the remaining AP Flour as you can. The dough will be a little tacky but not sticky or sticking to the counter top.
The dough is ready for rising when you can poke your finger into the top and the hole remains.
Grease a large bowl and place the dough into the bowl, turning it over once so both sides are greased.