Whole wheat and rye sourdough

1 tablespoon (1 packet) active dry yeast
1 3/4 cups lukewarm milk
6-7 cups King Arthur Unbleached All-Purpose Flour
2 cups sourdough starter
1/4 cup packed dark brown sugar
2 teaspoons salt
1/2 teaspoon ground cardamom
1 tablespoon caraway seeds
1 teaspoon whole anise seeds
1 cup white rye flour
1 cup King Arthur Traditional Whole Wheat Flour

Dissolve the yeast in 1/4 cup of the milk. Add 1/2 cup of the unbleached flour and let this sit for a few minutes to get the yeast going.

Add the rest of the milk, the sourdough starter, sugar, salt, cardamom, and seeds. Stir in the rye flour and beat until the batter is smooth. Add the whole wheat flour, then the balance of the unbleached flour, a cup at a time, stirring well after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter.

Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter. The dough should be a little tacky, but not sticky. Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let rise until it has doubled in bulk, about 1 1/2 to 2 hours.

Punch the dough down and place it on a lightly floured counter. Shape as desired; you can make one huge loaf, three normal loaves, four mini loaves, or about 24 rolls. You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

Cover the loaves and let rise for about 45 to 60 minutes, or until they're puffy and swollen. Bake at 425°F for 30 to 35 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom.

Nutrition information per serving (1 slice bread, 42 g): 88 cal, 3 g protein, 17 g complex carbohydrates, 1 g sugar, 1 g dietary fiber, 1 cholesterol, 94 mg sodium, 58 mg potassium, 1 mg iron, 47 mg calcium, 41 mg phosphorus.