|Warm water||900 Milliliter (3.75 Cups, 110ÃÂ°F, 43ÃÂ°C)|
|Active dry yeast||1 1⁄2 Tablespoon (1.5 Packages)|
|Rye flour||6 2⁄3 Cup (106.67 tbs) (Light Variety, 1 Kilogram)|
|Starter dough||13 Cup (208 tbs) (Double Quantity)|
|Caraway seeds||2 Teaspoon|
|Dried fennel||2 Teaspoon|
|Ground aniseed||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
Sprinkle yeast and sugar into warm water.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place overnight.
Preheat oven to 450°F (230°C).
Sprinkle a large baking sheet with flour.
Knead salt, 1 teaspoon each of caraway seeds, fennel and aniseed and remaining flour into risen dough.
Continue kneading dough until smooth.
Shape a third of the dough into a long roll.
Roll up like a snail's shell; place in the center of the floured baking sheet.
Shape remaining dough into eight 8-inch (20-cm) long ropes.
Place around central coil and curl the end of each piece as illustrated.
Brush surface of dough with milk; sprinkle with remaining caraway seeds, fennel and aniseed.
Bake 25 minutes or until golden brown.