Munition bread (Kommissbrot)

Instructions

1. Dissolve the yeast in the lukewarm water with the molasses, then add the sourdough starter and stir.
2. In a large bowl, mix both flours, the salt and the caraway seeds.
3. Pour the liquid over the flours and knead for 8 to 10 minutes until you get a sticky, smooth dough.
4. Cover and let rise for 1 hour at room temperature, until the dough has doubled in volume.
5. Gently knock back the dough, shape it into a rectangular loaf and place it in an oiled or floured loaf tin.
6. Let it rise another 45 minutes, until the dough slightly overflows the tin.
7. Bake at 230°C for 10 minutes, then lower to 190°C and bake for another 50 minutes.
8. Check the bake: the bread should sound hollow when tapped. Let it cool completely before slicing.