At a Glance
Dinkel vollkorn (wholegrain spelt) is the intact whole kernel spelt flour — bran, germ and endosperm — producing a nutty, sweet aroma and a tender crumb. It is more extensible than wheat but less tolerant to long, hot fermentation.
💡 ‘Vollkorn’ indicates wholegrain: all kernel fractions are present. Wholegrain spelt contains more fats and enzymes than white flours, which increases flavor but shortens shelf life and speeds enzyme activity during fermentation [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate weighing is essential for high-hydration whole-grain doughs
Large Mixing Bowl (LIANYU)
Roomy bowl for autolyse and folds
Dough Scraper/Bench Knife (OXO)
Helps manage sticky whole-grain spelt doughs during folds
Banneton Proofing Basket (DOYOLLA)
Supports shape and skin formation for whole-grain loaves
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Reliable steam and oven spring for small home loaves
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Properties
| Extraction | 100% (wholegrain) |
| Color | Golden-brown |
| Flavor | Nutty, sweet, slightly earthy |
| Protein (approx.) | 11-14% (less strong gluten than wheat) |
| Water absorption | Moderate-high (60-72%) depending on mill |
⚠️ Spelt gluten is more fragile and the dough is more extensible; mechanical handling should be gentle. Wholegrain spelt carries more enzymes and oil from the germ, so fermentation control is crucial to avoid overproofing and breakdown [1][2].
Best Uses
✓ Ideal for:
- • Pain rustique and mixed wholegrain loaves
- • Breads with an open but tender crumb
- • Rolls and flatbreads where extensibility is helpful
- • Sourdoughs that emphasize flavor over tall oven spring
✗ Not ideal for:
- • High-rise white sandwich loaves → Use strong wheat (bread) flour or blend with wheat
- • Very long, hot bulk ferments without acid control
Mixing recommendations:
Behavior in Dough
Consistency
Smoother and more extensible than wheat dough; can feel slack if overhydrated or overworked
Development
Gluten develops quickly and is fragile — avoid aggressive kneading; rely on gentle folds and short bulk ferment
Fermentation
Faster activity due to higher enzyme levels and available sugars; cooler bulk (20–22°C) and shorter times help control breakdown [1]
Sourdough required!
Sourdough fermentation improves flavor, strengthens crumb via mild acidification, and slows enzymatic degradation. Using a mature starter and moderate acidity helps preserve structure in wholegrain spelt [1][2].
Minimum: Use a fed, active starter at a conservative inoculation (10–20% of total flour) and prefer cooler ferments
Hydration
Recommended: 60–72% depending on blend and milling; wholegrain absorbs more but oils can make dough feel softer — reduce hydration if dough becomes excessively slack
Autolyse for 20–60 minutes to hydrate bran and soften crumb; monitor and adjust with brief folds rather than extended kneading [1]
Alternatives & Substitutes
Direct alternatives:
Finer crumb, less bran flavor, more tolerant of longer fermentation
Stronger gluten, more chew, tolerates longer handling; less sweet flavor
Preserves spelt flavor while improving volume and handling
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Whole Spelt Flour (Bob's Red Mill, King Arthur) | Bob's Red Mill, King Arthur |
| UK | Wholemeal Spelt | Doves Farm, Shipton Mill |
| Germany/Austria | Dinkelvollkorn | Local mills and organic brands |
Where to Buy
🛒 Supermarket
- Larger supermarkets and health-food sections (look for wholegrain spelt labelled 'Dinkelvollkorn')
🌿 Organic
- Organic grocers and local co-ops often carry freshly milled dinkel vollkorn
💡 Buy small quantities and store sealed; freshly milled wholegrain has superior aroma but shorter shelf life [1][2].
Storage
Shelf life
3–6 months sealed in pantry; 6–12 months refrigerated or frozen (airtight)
Storage location
Cool, dry, dark; for long-term storage keep refrigerated or frozen and bring to room temperature before use
⚠️ Because the germ contains oils, wholegrain spelt can become rancid faster than refined flours — smell and taste before use [1][2].
Recipes with this flour
Examples and recipe ideas that highlight wholegrain spelt flavor: