At a Glance
Dinkelflocken are rolled spelt flakes (dehulled spelt kernels steamed and flattened). They add texture, nutty flavor and absorb water faster than whole or plain spelt flour — useful as inclusions, porridge (soaker) or when you want an open crumb with visible flakes. For precise measurements weigh flakes on a kitchen scale when converting baker's percentages.[1]
💡 Technically not a flour type number: flakes are a form of processed grain. Their particle size and pre-steaming/rolling change absorption and enzyme activity vs milled spelt flour, so treat them as an ingredient with high water uptake rather than straight flour substitution.[1][2]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's-percentage calculations with flakes
Glass Jar for Starter
Air-tight glass containers are good for storing flaked-grain mixes and pre-soaks
Jar Spatula
Helps scrape viscous spelt-porridge and maintain starters
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Properties
| Form | Rolled/flattened whole spelt kernels |
| Texture | Coarse flakes that hold shape after baking |
| Flavor | Mild, nutty, slightly sweet |
| Water absorption | Very high (pre-soak recommended) |
| Enzyme activity | Moderate — rolling and steaming reduce but don't eliminate amylases |
⚠️ Because flakes are larger and pre-gelatinised to an extent, they trap and hold water differently from flours; this changes dough rheology and can increase perceived hydration without making the dough loose.[1][2]
Best Uses
✓ Ideal for:
- • Soakers/porridges added to sourdough (improves shelf life and crumb)
- • Multi-grain and rustic loaves for texture
- • Topping and mix-ins (visible flakes in crumb)
✗ Not ideal for:
- • Recipes that depend on fine gluten development (e.g., very soft white sandwich loaves) → Use finely milled wheat or spelt flour
- • High-hydration batards where flakes would disrupt shaping → Use cooked porridge or smaller cracked grains
Mixing recommendations:
Behavior in Dough
Consistency
Dough will feel firmer if flakes are added dry; soaked flakes make dough tacky but not overly extensible
Development
Flakes interrupt the gluten matrix locally—expect less strength but increased softness and moisture retention
Fermentation
Fermentation may appear faster because flakes add sugars and accessible starches; monitor by volume and time rather than look alone
Sourdough required!
Spelt has different protein behaviour than wheat and flakes provide accessible starches that feed microbes; using a healthy sourdough starter balances enzymes and improves loaf structure[1].
Minimum: No strict minimum, but when using >25% flakes prefer levain containing active spelt or wheat starter to stabilize fermentation[2].
Hydration
Recommended: Account for soaked-flake water: soaked flakes often require reducing mix water by the soak volume; start by soaking flakes at 1:2 or 1:3 (flakes:hot water) and subtract that water from final dough hydration
Because flakes are partially gelatinised, they make the crumb retain moisture and slow staling[1][2].
Alternatives & Substitutes
Direct alternatives:
Coarser texture, longer soak time
Less flattened, chewier texture, similar water uptake
Softer inclusion that integrates more smoothly into crumb
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA/UK | Rolled spelt or spelt flakes (often labeled 'spelt flakes') | Various natural/organic brands |
| Germany | Dinkelflocken | Organic millers and health-food labels |
Where to Buy
🛒 Supermarket
- Large health-food sections and organic supermarkets
🌿 Organic
- Local organic grocers and mill stores
🌾 Mills Online
💡 Buy flakes from a recent batch and store sealed; fresher flakes have better flavor and less risk of oxidation[1][2]. Use a [Glass Jar for Starter](https://amzn.to/4pWAN8D) or similar airtight container for storage.
Storage
Shelf life
6–12 months sealed in cool, dark place; shorter if exposed to heat or light
Storage location
Airtight container in pantry or fridge for longer storage
⚠️ Because flakes are less processed than flours, they can go rancid if stored warm — keep them cool and use a [Jar Spatula](https://amzn.to/3ND05v5) to avoid introducing moisture when scooping.[1][2]
Recipes with this flour
Practical ways to use dinkelflocken in sourdough baking: