Dinkel (Spelt) Flour Type 1050 – Properties, Usage, Alternatives

Everything about Dinkel (spelt) flour type 1050: what it is, how it behaves in sourdough baking, hydration and mixing tips, and suitable substitutes.

At a Glance

Dinkel (spelt) Type 1050 is a mid-dark, moderately strong spelt flour used in European baking. It balances the nutty flavor of whole spelt with a smoother crumb than wholemeal spelt, making it a versatile choice for mixed sourdoughs and rustic loaves.

💡 The '1050' indicates the approximate mineral content (mg of ash per 100 g flour) used in German and Central European milling standards; higher numbers mean more bran and stronger flavor. Type 1050 sits between light white spelt and wholemeal spelt in extraction and flavor intensity [1].

Spelt flour (medium) Dinkelmehl Typ 1050 (DE) Farine d'épeautre T80-T110 (FR equivalents vary)

Properties

Type number 1050
Extraction rate ~80%
Color Creamy beige
Flavor Nutty, slightly sweet
Protein content 9-12% (varies by mill)
Water absorption Moderate-high (60-70%)

⚠️ Spelt gluten is more fragile and the bran is sharper than wheat; doughs require gentler handling and slightly lower hydration or shorter development to preserve gas retention [1][2].

Best Uses

✓ Ideal for:

  • • Mixed spelt-wheat sourdoughs
  • • Rustic boule or batard with a nutty flavor
  • • Baguette-style loaves with a softer crust when blended
  • • Rolls and hearth loaves where a tender crumb is desired

✗ Not ideal for:

Mixing recommendations:

50% Dinkel 1050 + 50% Wheat 1050
→ Balanced crumb with pronounced nutty flavor and improved oven spring
30% Dinkel 1050 + 70% Strong Wheat
→ Light crumb with spelt aromatics; easier handling
100% Dinkel 1050
→ Tender, slightly collapsed crumb if overworked — use gentle folds and shorter bulk fermentation

Behavior in Dough

Consistency

Softer and more extensible than equivalent wheat dough—can feel slack at higher hydrations

Development

Gluten forms differently: avoid intense kneading; use short coil folds or gentle stretch-and-folds

Fermentation

Ferments faster than wheat dough at the same temperature because spelt starches are more accessible to enzymes

Sourdough required!

Spelt benefits from sourdough fermentation for flavor and enzyme regulation; wild yeasts and acids improve crumb structure and shelf life [1][2].

Minimum: No strict minimum, but when using >30% spelt in the total flour, rely on sourdough fermentation or shorter proofing to avoid overproofing.

Hydration

Recommended: 60-68% for single-flour spelt; 65-72% when blended with wheat (adjust to feel)

Because spelt gluten is fragile, higher hydration can produce a sticky, slack dough that deflates if overhandled — rest longer between folds and use a [dough scraper](https://amzn.to/3LR1f5E) for gentle turning [2].

Alternatives & Substitutes

Direct alternatives:

Spelt flour Type 630 (lighter)

Lighter color and milder flavor; requires slightly less water

Whole grain spelt

More bran and flavor, higher water absorption, coarser crumb

Half spelt + half strong wheat

Keeps spelt flavor with better strength and oven spring

International equivalents:

Country Flour Brands
USA/Canada Medium spelt flour Bob's Red Mill, King Arthur
UK Wholemeal or white spelt Doves Farm, Shipton Mill
France Farine d'épeautre (T80-T110)

Where to Buy

🛒 Supermarket

  • Specialty aisles in health-food sections
  • European supermarkets with baking sections

🌿 Organic

  • Local organic grocers
  • Co-op bulk bins

💡 Buy from a local mill or recently milled sacks for the best aroma; older bags can taste flat. Fresh milling produces better enzymatic activity for sourdoughs [1].

Storage

Shelf life

6-9 months sealed; 3-4 months once opened

Storage location

Cool, dry, dark. Store airtight in a container or bag; for long-term storage use the fridge or freezer in airtight packaging.

⚠️ Because whole or mid-extraction spelt contains more oil than refined wheat, it can go rancid faster — label with date and smell before use. Store in a [glass jar for starter](https://amzn.to/4pWAN8D) style container for small amounts for best freshness.

Recipes with this flour

Recipes on this site using Dinkel (spelt) Type 1050:

Olive & Spelt Country Loaf 50% Dinkel 1050 Spelt Farmhouse Boule 60% Mixed Grain Breakfast Rolls 30% spelt in blend

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link