Stir all ingredients for the dampfl together in a baking bowl. Cover baking bowl with a wet dishcloth, place in a plastic bag and let rest at room temperature for 8 to 12 hours.
Mix well all ingredients for the main dough. Mix in the dampfl. Rub a frying pan with butter, sprinkle with wholemeal semolina or breadcrumbs, pour in the dough, spread it out smoothly and let it rest for 2 hours (it is essential that the dough rises almost to the edge of the pan).
Bake the bread on the stovetop on medium heat (on a scale of 3, 1 1/2 or on a scale of 12, 5) with the lid closed for 60 minutes on the first side (the surface is still wet). Next, turn the bread to the other side and finish baking for another half hour with the frying pan open.
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