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Freshly baked German Spelt Bread
Traditional German Spelt Bread

German Spelt Bread (Dinkelbrot)

Author: Flavelo
Recipes
Dinkelbrot is the aristocrat of German breads. Spelt is an ancient grain, the 'wilder' cousin of wheat, boasting a nutty flavor and higher protein content. This bread is denser and more full of character than white bread. The added seeds provide not just crunch, but extra depth of flavor. A slice of this with butter and cheese is the essence of a German 'Abendbrot' (dinner).
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 8 servings
🔥 Calories 275 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Large mixing bowl
  • Loaf pan
  • Wire rack

Allergen Information

⚠️ Wheat (Spelt contains gluten)

Instructions

1 ✓

Mix the warm water, honey, and yeast. Let it work for 10 minutes.

Tip: The natural sugars in honey provide great food for the yeast and flavor for the bread.
2 ✓

Mix the spelt flour with the salt and seeds in a large bowl. Pour in the yeast mixture.

Tip: Toast the seeds in a dry pan beforehand for extra flavor.
3 ✓

Knead the dough, but gently! Spelt is sensitive; if over-kneaded, the structure breaks down. Only work until smooth and elastic.

Tip: Spelt gluten is more fragile than modern wheat and doesn't require brutal kneading.
4 ✓

Cover and let rise in a warm place for about 1 hour (doubled).

Tip: Do not over-proof, or it will collapse during baking.
5 ✓

Shape into a loaf and place in a buttered loaf pan. Let rise again for 30-40 minutes.

Tip: The pan supports the spelt dough, which tends to spread.
6 ✓

Bake in a steamy oven (place water in a tray at the bottom) at 400°F (200°C) for 40-45 minutes. It's done when the bottom sounds hollow.

Tip: Steam helps form a nice crust.
7 ✓

Cool completely on a rack.

Tip: Like rye, spelt bread benefits from resting before slicing.

Recipe FAQ

The bread is too flat.
Spelt gluten structure is weaker than wheat and easily over-proofs. Watch the dough, not the clock!
It dried out quickly.
Spelt is more prone to drying. Store in a sealed container or bag as soon as it cools.

Ingredients

  • 4 cups Spelt Flour (Whole grain or white spelt)
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1 1/2 cups Warm Water
  • 2 tsp Salt
  • 1 tbsp Honey
  • 1/3 cup Sunflower Seeds
  • 2 tbsp Flaxseeds