Mix 4-5 tablespoons of lukewarm water with the yeast and sugar and let stand for 10 minutes until the solution forms bubbles. Melt the light butter with the molasses and the remaining water in a saucepan. Add the vinegar and let it stand until lukewarm. Put the whole wheat flour in a large bowl with the bran, salt, caraway seeds and fennel. Add the yeast solution and the molasses liquid and knead into a soft dough. Knead in the rye meal.
Form the dough on a floured surface, put a baking bowl over it and rest for 15 min. Then knead for 10-15 min with a little more flour. Place the dough in an oiled plastic bag and rise in a warm place until doubled in size. Then fold it up and knead it through. Shape the smooth dough into a round loaf (about 15 cm ø). Place on a baking sheet lined with parchment paper and again rise in a warm place until the bread has doubled in size. This takes about an hour.
Then bake on the middle shelf in a heated oven (180 °C , gas mark 2) for 45-50 minutes. In the meantime, mix the maizena (cornstarch) with the cold water and make one minute, stirring continuously. Brush the bread with it after baking. Return to the oven for a short time to allow the glaze to set. Then cool the bread on an oven rack.
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