Knead all ingredients thoroughly to form a dough. The spices can be dosed as desired! I recommend 1 heaping teaspoon each of coriander, caraway, ginger and fennel. I would be much more careful with aniseed, especially if there is already a lot of fennel in it, as the taste in bread is similar. I would only use bread clover about half a teaspoon. The most important spices, however, are coriander, caraway and fennel. All others can also be omitted.
Let the kneaded dough rise in a bowl for about 30 - 45 minutes until it has enlarged a little. Then knead again briefly into shape without forcing out a lot of air and place in a proofing basket. Let the dough rise in it until there is hardly any enlargement. Caution: Avoid overcooking.
Carefully turn the dough out onto a floured baking tray and immediately place it in the oven, which has been heated to 270 degrees. Immediately make sure there is enough steam in the oven - pour about 100 ml of water on the oven floor without burning yourself - and close the oven door. Bake the bread for about 15 minutes at 270 degrees, depending on the crust you want, more or less, but I think that a dark crust goes well. Then turn the oven down to 180 degrees and continue baking. The bread is ready after a total baking time of 35 - 40 minutes. When you tap the bottom, it should sound hollow.
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