Mix the sourdough with a quarter l of lukewarm water and 4EL rye flour until smooth. Cover with a tea towel and leave for one night at 26-30 °C.
Add the rest of the rye flour, the remaining water, salt, ground aniseed and ground poppy seeds to the sourdough in the baking bowl. Prepare all ingredients into a smooth dough and knead well with hands for 10-15 min. Cover the baking bowl with a dishcloth. Let rise for 2 hours at 26-30 °C.
Knead the dough again with your hands for 10 min. Shape the dough into an oblong loaf. Place bread on a greased baking sheet, cover with a large kitchen towel and rest at 26-30 degrees in about 2 hours.
Brush the rye bread with lukewarm black coffee before baking. Sprinkle with poppy seeds. Bake in a heated oven on the middle shelf at 225 °C for 70-80 minutes.