In mixer bowl, combine water, sourdough starter and molasses and whisk it well.

Add rye flour, whole wheat flour, caraway seeds, fennel seeds ad slat. Kneed the dough using a dough hook on a low speed for about 10-15 minutes.

Set the dough to rise for 12-14 hours at room temperature (68°F-72°F), making sure to cover the bowl with plastic wrap to prevent the crust from forming.

After the first rise, get the dough on a lightly floured board, deflate the dough gently. Form the dough into a ball and let it rest for 15 minutes.

Shape the final loaf and place it on a baking sheet lined with a parchment paper. Make sure that a seam is on the bottom of the loaf.

Let the loaf rise for 1.5 to 2 hours, covered by a towel and a plastic to prevent any crust to form.

minutes before the second rise is complete preheat the over to 375°F.

Slash the dough with a razor, sharp knife or lame if you have it.

Bake the bread for 30 minutes or until the internal temperature reaches 200°F.

Invite some friends over to share your wonderful bread.