- 1 package liquid Whole Wheat Sourdough Starter (150 grams)
- 350 grams Rye berry
- 50 grams Rye groat
- 350 grams Pastry flour
- 1 package Dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon herbes de Provence
- 1 teaspoon Anise seed
- 2 tablespoons sunflower oil
- Pastry flour (as needed)
- 1 egg white (for baking)
- 1 tablespoon Rye groat
Place the sourdough for 20 minutes in warm water. Mix the rye berry and grout in a bowl with the flour and dry yeast. Add 175 ml (approximately 2/3 cup) of lukewarm water. Add the sourdough, sugar, salt, oil, and more water as needed. Knead into a smooth dough.
On a floured surface knead for about 10 minutes. Let it rest, covered, for 1 hour.
Fold the herbs and anise into the dough. Knead and shape into a round loaf.
Lightly dust a baking basket with flour and let the dough proof for 1 hour. Gently turn out onto a parchment-lined tray and brush with the egg white. Sprinkle with the rye groat and bake in a preheated oven, below 200°C (approximately 400°F) for about 45-50 minutes.