1

For the dough, mix together the flour, salt and sugar; form a hollow. Mix the yeast with the water and add the beer and lemon juice. Pour into the hollow and knead the mixture briefly to form a wet, smooth dough. Cover and leave to rise at room temperature for 1-2 hours until it has doubled in volume.

2

Coating: Stir together the beer, flour and yeast until it forms a smooth mixture; cover and leave to stand for approximately 1 hour.

3

Briefly knead the risen dough. Allow to rise for a further 20-30 minutes.

4

Cut the dough into two equal parts and form each part into a square loaf; place the loaves on a baking tray lined with baking paper. Coat the loaves with the coating mixture, dust with a little white flour and leave for a short time to rise until cracks are formed.

Baking

Place the baking tray in an oven preheated to 230°C. Reduce the temperature to 190°C. Bake the loaves for 30-35 minutes. Remove from the oven and place on a grid to cool.

Source:

IG Dinkel, Judith Gmür-Stalder