📝 About This Recipe
Dinkelbrot is a cornerstone of German bakery culture, celebrated for its nutty, complex flavor and incredible nutritional profile. This recipe yields a loaf with a shatteringly crisp crust and a moist, dense crumb that stays fresh for days. Using a blend of whole and refined spelt flour, this bread captures the rustic soul of the Rhine valley, offering a wholesome alternative to modern wheat breads.
🥗 Ingredients
The Flour Base
- 350 grams Spelt Flour (Type 630 or Light Spelt) (provides structure and lightness)
- 150 grams Whole Grain Spelt Flour (adds depth and fiber)
The Liquid & Leavening
- 350 ml Warm Water (ideally between 95°F and 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Honey or Malt Extract (to feed the yeast and aid browning)
Flavor & Texture Enhancers
- 12 grams Fine Sea Salt (essential for flavor development)
- 1 tablespoon Apple Cider Vinegar (strengthens the spelt gluten and improves shelf life)
- 50 grams Sunflower Seeds (toasted for maximum flavor)
- 30 grams Flaxseeds (Linseeds) (adds a lovely crunch)
- 20 grams Pumpkin Seeds (for the topping)
- 2 tablespoons Rolled Oats (for dusting the crust)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until a foamy 'head' develops on the surface, indicating the yeast is alive.
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2
In a large mixing bowl (or the bowl of a stand mixer), whisk together the light spelt flour, whole grain spelt flour, and sea salt until well combined.
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3
Stir in the sunflower seeds and flaxseeds, ensuring they are evenly distributed through the dry flour.
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4
Create a well in the center of the dry ingredients and pour in the yeast mixture along with the apple cider vinegar.
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5
Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms. Spelt dough is naturally stickier than wheat dough; do not be tempted to add too much extra flour.
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6
Knead the dough for about 8-10 minutes by hand or 5-7 minutes on medium-low speed in a mixer. The dough should become smooth and slightly elastic, though it will remain tacky.
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7
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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8
Gently punch down the dough to release large air bubbles. Turn it out onto a lightly floured surface and shape into an oval loaf (batard) or fit it into a greased 9-inch loaf pan.
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9
Brush the top of the loaf lightly with water. Sprinkle the pumpkin seeds and rolled oats over the top, pressing them gently into the dough so they adhere.
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10
Cover again and let rise for a second time for about 45 minutes. While it rises, preheat your oven to 425°F (220°C) and place an empty metal tray on the bottom rack.
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11
Using a very sharp knife or a bread lame, score the top of the loaf with one long deep slit or three diagonal slashes to allow for expansion.
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12
Place the bread in the oven. Carefully pour 1 cup of hot water into the empty tray on the bottom rack to create steam—this is the secret to a professional crust.
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13
Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 30-35 minutes.
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14
The bread is done when the crust is deep golden brown and the bottom sounds hollow when tapped. The internal temperature should reach 190-200°F.
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15
Transfer to a wire rack and allow the bread to cool completely (at least 2 hours) before slicing. This is crucial for spelt bread to set its internal structure.
💡 Chef's Tips
Spelt gluten is more fragile than wheat gluten, so avoid over-kneading which can lead to a crumbly texture. Always weigh your ingredients with a digital scale; volume measurements for flour are often inaccurate in bread baking. If the crust is browning too quickly, tent the loaf loosely with aluminum foil for the last 15 minutes of baking. Adding the tablespoon of vinegar is a traditional German trick that helps stabilize the dough and prevents the bread from becoming dry. To keep the bread fresh, store it in a paper bag or a wooden bread box rather than plastic to maintain the crust's texture.
🍽️ Serving Suggestions
Slathered with high-quality salted German butter and a drizzle of forest honey. Served alongside a hearty 'Brotzeit' platter of Black Forest ham, Emmental cheese, and pickles. Toasted and topped with creamy quark and fresh chives for a traditional breakfast. Paired with a bowl of hot 'Kartoffelsuppe' (potato soup) for a cozy winter meal. A cold glass of Weissbier (wheat beer) or a crisp Riesling complements the nutty notes of the spelt.