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I've adapted this recipe from World Sourdoughs From Antiquity, by Ed Wood. I have reworked this recipe by adding some instant active dry yeast, so only one (1) rise is needed.

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Bread Recipes for your bread making.

2 cups sourdough starter, room temperature
1 cup lukewarm water (approximate - see NOTE below)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
2 teaspoons vital gluten*
1 to 1 1/2 teaspoons anise seeds
1 cup light rye flour
3 cups bread flour or unbleached all-purpose flour
1 teaspoon Instant Active Dry Yeast**
Cornmeal

NOTE: The thickness of your sourdough starter can determine how much flour or water needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

* Also called gluten flour, instant gluten flour, pure gluten flour, and vital wheat gluten depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

** I add some Instant Active Dry Yeast to speed up the rising time. I can then eliminate the 2nd rise in the bowl and just form the dough into a loaf shape and let rise. Give it a try!

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

Shape dough into a loaf shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the new silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.

NOTE: I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

Preheat oven to 375 degrees F. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 30 to 40 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

Makes 1 large loaf.