200 g refreshed whole rye starter @100% hydration
375 g (1 1/2 c) water
280 g (2 c) white or medium rye flour
245 g (1 1/2 c) all purpose flour, plus more as needed
3/4 t active dry yeast
1 t Kosher salt
1 t caraway seeds
1 t anise seeds
Method: Add water and yeast to starter in a large mixing bowl and stir till blended. Mix in all other ingredients and knead 5-7 minutes until the dough is cohesive with some gluten development. If it sticks to your hands add more flour, but don’t worry if it’s soft and tacky. Bulk rise 1 1/2 hours or until doubled in size.
Oil or butter a standard loaf pan and sprinkle interior with cornmeal or polenta if desired. Add dough, cover and rise 1 hour. Place bread pan in a cold oven (this is an odd technique I found in a King Arthur Flour cookbook, but it works) and turn on to 400 degrees. After it comes up to temperature continue to bake15 minutes then lower heat to 350 degrees and bake until thoroughly cooked through. The internal temperature should be 206 degrees or a bit higher and the loaf should make a hollow thump when turned out and tapped on the bottom; in my oven this took almost an hour after the initial higher heat bake. Cool on an oven rack; serve and eat as sandwiches.