1

Grain mash: Boil the water and while still boiling hot add to the flour while stirring constantly. Continue to stir until the mixture is smooth and compact. Allow the grain mash to cool. Cover and place in the refrigerator overnight.

2

Dough: Mix together the flour and the salt, form a hollow. Dissolve the yeast in the water and add to the flour together with the lemon juice and the grain mash. Knead briefly to form a wet, smooth dough. Cover the dough and leave it to rise at room temperature until it has doubled in volume.

3

Punch down the risen dough and leave to rise for a further 20-30 minutes.

4

Put a baking tray into the lower half of the oven and preheat the oven to 230°C.

5

On a lightly floured surface, form the dough into a long roll with a diameter of 3-4 cm. Line the baking tin with baking paper and lay the dough into the tin using snake-like coils. Cover the baking tin and allow the dough to rise for a further 20-30 minutes.

Baking

Place the baking tin on the baking tray in the pre-heated oven. Reduce the oven temperature to 190°C. Bake the bread for 40-45 minutes. Remove from the baking tin and allow to cool on a grid.

Tip

If desired, form the dough into 1-2 loaf-shaped pieces; lay the loaves on the baking paper lined baking tray and bake as above.

Source:

IG Dinkel, Judith Gmür-Stalder