Bauernbrot German Farmer's Bread

Lori Fiechter in my Indiana kitchen once again!

This is my fourth rye bread video; I've made Soft Jewish deli rye (with pickle juice), Roggenmischbrot (mixed rye sourdough), Russian Black Bread, Cranberry-Rosemary-Walnut, and now German Farmer’s sourdough rye or “Bauernbrot”

Bauernbrot is a crusty, hearty sourdough with the addition of caraway, fennel, and ground coriander and ground anise seeds. It is soft on the inside, but hard on the outside—especially because of the egg-white glaze on top. Another good winter soup bread!
These are the ingredients:
2 cups of active rye sourdough starter
1 T. honey
1 cup rye flour (I used pumpernickel)
1 tsp. active instant yeast
1-2 cups unbleached flour
1 ½ tsp. salt
½ tsp each: whole caraway, whole fennel
½ tsp. each: ground anise seeds, ground coriander
egg wash: 1 egg white, beat with 1 T. water