1

Mix the flour and salt, form a hollow. Mix the yeast and the honey with the water, pour into the hollow. Add the lemon juice, briefly mix into a very wet, smooth dough (do not knead). Cover and allow to rise at room temperature for 1-2 hours until it has doubled in volume.

2

Punch down the risen dough, using a little flour form the dough into a roll 24-26 cm long and lay in the baking paper lined cake tin. Leave the dough to rise for a further 20-30 minutes.

Baking

Place the loaf in the lower half of an oven that is pre-heated to 230°C. Reduce the temperature to 200°C, bake for 40-45 minutes. Remove and place on a grid to cool.

Suggestions

Once the dough has risen in the form, brush the dough with a little egg white and sprinkle with poppy seeds, sesame seeds, flaxseed or a mixture of seeds according to taste.
Cut the dough into 12-15 pieces, using a little flour form the dough pieces into rolls, knots or heart shapes and then bake in the middle of the oven for 20-25 minutes. Depending on taste, knead 50-100 g of chopped nuts, soaked (softened) dry fruits or a mixture of seeds into the dough. Replace the water by milk.

Source:

IG Dinkel, Judith Gmür-Stalder