At a Glance
Dinkelschrot (spelt meal) is coarsely milled spelt grain — larger particles than spelt flour, with bran fragments and germ. It gives bread a nutty flavor, open but moist crumb, and a rustic mouthfeel.
💡 Dinkelschrot is not a standardized type number; it describes particle size (coarse meal). Use it to increase texture and flavor in mixed doughs, not as a direct 1:1 wheat-gluten replacer[1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and hydration control
Large Mixing Bowl
Room to mix and autolyse sticky whole-grain or meal-containing doughs
Dough Scraper/Bench Knife
Helpful for handling sticky spelt meal (dinkelschrot) doughs and folding
Banneton Proofing Basket
Supports loaves made with coarse spelt meal during final proof
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Properties
| Particle size | Coarse (visible bran & germ fragments) |
| Extraction rate | High (close to whole grain) |
| Color | Creamy to light brown |
| Flavor | Nutty, slightly sweet |
| Protein content | Approx. 12-15% (varies by batch) |
| Water absorption | Higher than refined spelt flour |
⚠️ Coarse particles hold water and delay gluten development; spelt's gluten is more fragile than wheat's, so handling must be gentler to avoid breakdown[1][2].
Best Uses
✓ Ideal for:
- • Adding texture to mixed loaves (10–30% of total flour)
- • Soakers and scalds to boost flavor and shelf-life
- • Rustic country loaves and rolls
- • Sourdough breads where a moist crumb is desired
✗ Not ideal for:
- • Light, highly elastic sandwich bread → Use refined wheat flour instead
- • High-percentage pure spelt breads without support → Limit to 20–30% or pair with strong wheat
Mixing recommendations:
Behavior in Dough
Consistency
Heavier and more open; coarse meal absorbs water and gives a tacky, rather than elastic, feel
Development
Gluten formation is weaker than with wheat — avoid aggressive kneading
Fermentation
Ferments faster at same temperature because of more enzymes and available sugars in the germ
Sourdough required!
Sourdough fermentation preserves structure and flavor when using whole-grain components and helps stabilize enzyme activity; spelt benefits from controlled fermentation to avoid overproofing[1][2].
Minimum: When used at high rates (>30%), prefer a mature sourdough and cooler fermentation
Hydration
Recommended: Increase hydration 3–8% when replacing part of flour with dinkelschrot; consider pre-soaking (soaker) equal weight of water for 30–60 minutes
A soaker (mix dinkelschrot + water + salt) both hydrates particles and reduces stress on gluten during bulk ferment
Alternatives & Substitutes
Direct alternatives:
Finer texture, easier to assimilate into dough; needs slightly less water
Coarser than flour but finer than dinkelschrot; good middle ground
Similar texture; flavor differs (durum more yellow, farro nuttier)
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Spelt meal / spelt grits | Bob's Red Mill, Arrowhead Mills |
| UK | Wholemeal spelt or spelt flakes (milled) | Doves Farm |
Where to Buy
🛒 Supermarket
- Natural food aisles in larger supermarkets
- Specialty grain sections
🌿 Organic
- Bulk bins at co-ops and health food stores
🌾 Mills Online
💡 Buy dinkelschrot fresh from a mill or in sealed packaging — coarse meal oxidizes faster than refined flour. For best hydration control, mill at home or buy small quantities[1].
Storage
Shelf life
3–6 months (sealed), shorter if opened because germ oils can go rancid
Storage location
Cool, dry, dark; refrigerate or freeze for long-term storage
⚠️ Label with date and consider vacuum-sealing or airtight containers to slow oxidation
Recipes with this flour
Recipes on this site that use dinkelschrot (spelt meal) or benefit from a soaker: