2,000 Year Old Bread Recipe From Pompeii

Name: 2,000 Year Old Bread Recipe From Pompeii
Cuisine: European, Mediterranean
Ingredients: 50 g Rye sourdough culture (100% hydration) (preferment); 180 g Kamut Khorosan flour (preferment); 40 g Strong Bread Flour (preferment); 180 g water (preferment); 450 g Sourdough (preferment); 540 g water (or less (depending upon sourdough hydration)); 405 g Spelt flour (wholemeal (wholewheat) spelt); 405 g Kamut Khorosan (or wholemeal (wholewheat) flour or buckwheat flour); 24 g salt; 2 t Anise, poppy and sesame seeds (optional)