Dissolve yeast and sugar in 100 ml of lukewarm water. Mix flour, grist and salt in a bowl, press a depression in the middle. Add dissolved yeast and mix with some flour from the rim. Cover with flour and leave to rise for about 15 minutes
Add 400 ml water and vinegar. Use the dough hooks of the hand mixer to form a smooth kneaded dough (dough is very soft). Put the dough into a greased, shot-peened box form (approx. 12 x 25 cm, 1 1/2 litre capacity), cover and leave to rise for approx. 25 minutes
Bake bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes. Remove the bread from the oven, let it cool down a little and turn out of the tin. Let the bread cool down for 2-3 hours on a cake rack
waiting time approx. 2 3/4 hours