Poppy Seed Bread
Mix sourdough starter with 500 ml (approximately 2 cups) water. Stir in rye flour, cover and let sit overnight in a warm place.
The next day, add wheat flour, wheat, salt, ground cilantro, honey and yeast with 700 ml (approximately 3 cups) lukewarm water. Knead into a smooth dough. Dust with flour and cover. Let rest for 5 hours, kneading once.
Line a baking sheet with parchment paper. Knead dough again, form into a loaf and place on baking sheet. Cover with a cloth and let rest again for about 1 hour.
Preheat oven to 250°C (approximately 475°F). Sprinkle bread with a little water and cut slit in middle with a knife. Sprinkle with poppy seeds and place in oven. Place ovenproof dish of water on bottom rack. Bake for 15 minutes and then reduce oven temperature to 190°C (approximately 375°F). Cook for 1 hour. Bread is done when knocking on bottom sounds hollow. Turn off oven and let rest for 10 minutes before removing. Remove, sprinkle with water and cook on a wire rack for 12 hours. Slice and serve.