Pfarrersbrot

Instructions

1. In a large bowl, mix the starter with the lukewarm water and honey until dissolved.
2. Add the flours, salt and aniseed, then stir with a spoon until you have a smooth dough.
3. Fold in the chopped walnuts and raisins if using, cover and leave to rise for 3 hours at room temperature.
4. Pour the sticky dough into a buttered or floured loaf tin, smooth the top with a little water.
5. Let it rise again for 1 hour until the dough has swollen slightly.
6. Bake at 230 °C for 10 minutes, then lower to 190 °C and continue for 45 minutes. The bread is done when it sounds hollow when tapped; let it cool on a rack.