Soak wheat grains in lukewarm water for one night. Pour away the soaking water. Place the grains in a perforated sieve and leave for three days with the lid closed. In the morning and in the evening sprinkle with lukewarm water, shake well. The grains have now formed 5 mm long germs.
Melt yeast cubes in 100 ml of water and let stand for 10 min. Sift flour into a suitable bowl and press a hollow in the center. Pour in the dissolved yeast. Stir with a little flour to form a thin paste. Stand for 15 minutes.
Add the wheat grains and salt. Mix with a wooden spoon or possibly a cooking spoon while adding 350 ml of water in portions to form a dough. Knead it by hand in the baking bowl until all the flour is incorporated, then knead it on a dry surface until it becomes a smooth dough. Knead for 5 minutes. Return to the baking bowl. Cover with a wet dishcloth and let rise in a warm place for 1 1/2 hours.
Knead again. If the dough sticks to the surface, dust it lightly with smoke flour. Shape the dough into a ball. Cut this into two parts as large as possible on the spot. Knead each part repeatedly, forming it into a round loaf. Place both loaves on a baking sheet brushed with oil or possibly lined with parchment paper, cover with a wet dishcloth and rise repeatedly for 30 minutes. Score crosswise 3 to 5 times 1 cm deep that a grid pattern is formed. Bake in oven heated to 220 °C for 70 min.
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