Shpundra (Ukrainian country bread)

Instructions

1. In a large bowl, mix the warm water with the starter and yeast until dissolved.
2. Add the flours and caraway seeds, then mix by hand until you have a sticky dough.
3. Let it rest for 30 minutes, then add the salt and knead for 5 minutes.
4. Cover and leave to rise for 2 hours at room temperature, until the dough has doubled in size.
5. Shape a round ball, place it in a floured basket and let it rise for 1 hour.
6. Preheat the oven to 240 °C with a covered cast-iron pot inside.
7. Turn the dough into the hot pot, cover and bake for 20 minutes, then remove the lid and continue for 25 minutes until the crust is deep brown.
8. Let it cool on a wire rack for at least 1 hour before slicing.