Warm the milk (lukewarm) and then pour it into a larger bowl. Add the dry yeast and let it swell briefly. Add the sourdough, sugar, salt, cardamom, caraway seeds and aniseed and best of all stir everything by hand. Then gradually add the rye flour and stir so that you get a smooth dough. Continue working with the wholemeal flour and stir in. I just take my hand all the time. Now the wheat flour is gradually added and kneaded in until the dough is pliable and no longer sticks. I never need all that flour and I always have something left over. When the dough is ready, put it on a floured work surface to knead. When kneading you can always add the wheat flour if it should stick. It is kneaded until a smooth, elastic dough is formed. This is then placed in a floured bowl and left there covered. It should have doubled in volume, which can take 1 - 2 hours depending on the room temperature. When the dough is ready, put it back on the lightly floured atbeis surface and knead it again briefly. Then you can shape it into any round or elongated shape. Put it on a baking sheet lined with baking paper, cover it and let it rise for another 45 - 60 minutes. It should have increased in volume significantly. In the meantime, preheat the oven to 200 degrees. Put the bread in and bake it for about half an hour, until it is a nice brown color or it sounds hollow when you tap the bottom. Then take it out and let it cool on a wire rack.
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