Put the flour in a mixing bowl, mix well and make a well in the middle. Put the sugar, salt and lard on the edge and crumble the yeast in the well. Then pour 250 ml of lukewarm beer over the yeast. Let the yeast rise in a warm place for 15 minutes. Meanwhile pour 250 ml of lukewarm beer over the grains and let them soak, stirring occasionally. Note: I usually take the organic grain mixture from A..I and also add chia seeds. You can take any beer depending on your taste. We like black or red beer, for example, best. Malt beer can also be used as an alcohol-free variant.

Add the grain beer mixture and 250 ml lukewarm water to the yeast. Then knead the dough with the machine until everything is well mixed. Let the dough rise in a warm place for 40-50 minutes, if necessary in the oven at a maximum of 50 degrees (the dough must have roughly doubled).

Knead the dough well by hand on a floured surface. Flour two small proving baskets or a large basket well or place a cloth inside. If you like, you can put a few grains in the baskets beforehand. (Proofing baskets are not absolutely necessary, but the bread has a nicer shape.) Shape a loaf or halve the dough, form two loaves and place in the proofing baskets. Let the loaf (s) rise for 15-20 minutes. During this time, heat up the oven with the stone to 250 degrees.

Tilt the loaf (s) from the basket onto the stone and cut into it as you like. Bake the bread (s) for about 45 minutes. Then place on a wire rack and let cool down.