1

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

2

Briefly re-knead the risen dough. Allow to rise for another 20-30 minutes.

3

Divide the dough into two halves and roll out into two 30-40 cm long rolls, wind the rolls to form two "snails" and lay them on a baking tray lined with baking paper.

4

Coating: Beat the egg white well. Stir in the flour and water. Spread the mixture thickly onto the bread snails and add a little fleur de sel according to taste.

Baking

Place the baking tray in the oven preheated to 230°C. Reduce the temperature to 190°C. Bake the bread for 30-40 minutes. Remove from the oven and allow to cool on a grid; eat while still fresh.

Source:

IG Dinkel, Judith Gmür-Stalder