At a Glance
Dinkel 630 is a light spelt (dinkel) flour commonly used in Central Europe. It behaves more like wheat than rye, producing breads with a nutty flavor and a tender crumb while requiring gentler handling than modern strong wheats.
💡 The '630' type number denotes the ash/mineral content per 100 g of flour (mg). Lower numbers are lighter flours with fewer bran particles; Dinkel 630 is typically considered a light, roller-milled spelt suitable for breads and pastries [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and consistent hydration
Glass Jar for Starter
Clear container for maintaining and observing a spelt (dinkel) starter
Dough Scraper/Bench Knife
Helps handle sticky spelt dough and perform folds cleanly
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Properties
| Type number | 630 |
| Extraction rate | ≈70-75% |
| Color | Cream to pale beige |
| Flavor | Mild, nutty, slightly sweet |
| Protein content | 10-13% (variable by mill) |
| Water absorption | Moderate–high (60-68%) |
⚠️ Spelt gluten is more fragile and the bran is finer than wheat; spelt doughs can overproof and collapse if handled aggressively. Use gentle mixing and shorter bulk fermentation to preserve structure [1][2].
Best Uses
✓ Ideal for:
- • Light rustic loaves and village-style breads
- • Sourdough breads with delicate crumb
- • Rolls, buns, and enriched doughs
- • Blends with stronger wheat for added flavor
✗ Not ideal for:
- • Very long high-hydration artisan loaves where strong gluten is required → Blend with strong wheat (e.g., wheat type 550/strong bread flour)
- • Heavily kneaded, high-rise breads → Use stronger wheat flours with higher protein
Mixing recommendations:
Behavior in Dough
Consistency
Softer and more extensible than high-gluten wheat dough; can feel slack at higher hydration
Development
Forms a weaker gluten network; windowpane may be thin and tear easily
Fermentation
Ferments faster than wheat at same temperature due to more reactive enzymes
Sourdough required!
Spelt benefits from sourdough fermentation to develop flavor and improve crumb; acid also moderates enzyme activity so dough doesn't become gummy during long proofing [1][2].
Minimum: Use an active spelt or mixed wheat starter; keep refreshment ratios moderate for predictable activity
Hydration
Recommended: 60-68% depending on blend and desired crumb
Because spelt gluten is fragile, reduce mixing intensity and bulk time when using hydration above ~65%. Autolyse for 20–40 minutes can help hydration without mechanical stress.
Alternatives & Substitutes
Direct alternatives:
Higher extraction, nuttier taste, absorbs more water
Stronger gluten; less nutty flavor; reduces risk of collapse
More fiber and flavor; needs more water and shorter fermentation
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Light Spelt Flour | Bob's Red Mill, Arrowhead Mills |
| UK | Spelt Flour (white/light) | Doves Farm |
| France | Farine d'épeautre T65 (similar) |
Where to Buy
🛒 Supermarket
- Health-food aisles in major supermarkets
- Specialty organic grocers
🌿 Organic
- Local organic mills
- Co-ops
💡 Freshly milled spelt has a pronounced aroma and gives better flavor; store small quantities and buy often to preserve freshness [1][2].
Storage
Shelf life
6-9 months sealed; 3-4 months after opening
Storage location
Cool, dry, dark place; refrigerate for longer storage
⚠️ Spelt can go rancid faster than white wheat due to higher oil content in the germ — seal airtight and consider refrigeration for large quantities [1].
Recipes with this flour
Recipes using Dinkel 630 on this site (blend suggestions included):