At a Glance
A balanced Mischbrot using equal parts wheat and spelt (dinkel). Wheat contributes structure; spelt adds nutty aroma and tenderness. Long, controlled fermentation improves flavor and digestibility by promoting enzyme activity and acid development[1][2].
Not suitable if:
- • You need a low-FODMAP loaf → start with a simple loaf and research FODMAPs
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Room to autolyse and fold comfortably
Banneton Proofing Basket
Supports shape and improves final oven spring
Dutch Oven
Provides steam and radiant heat for a crisp crust
Dough Scraper
Helps handle sticky spelt dough during shaping
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt hydrates differently than wheat; weighing ensures consistent dough hydration[1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (wheat) | 250g | 50% | Provides strength and gluten |
| Spelt flour (dinkel, whole or light) | 250g | 50% | Adds flavor and a tender crumb |
| Water (total) | 340g | 68% | Adjust slightly for spelt; start lower if your spelt is very absorbent |
| Active starter (100% hydration) | 100g | 20% | Fed and active (peaks 4-8h after feeding depending on temp) |
| Salt | 9g | 1.8% | |
| Olive oil (optional) | 10g | 2% | Improves shelf life and crumb softness |
Schedule
Simple Weekend
Mix in the morning, bake in the afternoon
Weekday Night → Next Day
Make in the evening and retard in the fridge overnight
💡 Tips
- If your starter is very active, reduce room temp bulk fermentation time[1]
- Retarding shaped dough in the fridge for 8–18h improves flavor and handling[2]
Step by Step
Autolyse
Combine flours and 300g of the water in a large mixing bowl. Mix until hydrated, cover, and rest 20–40 minutes. Autolyse develops extensibility and reduces needed handling[1].
⏱ 20-40 minutes
Add starter and salt
Dissolve starter in remaining water (40g) then add to dough with salt and oil. Mix by pinching and folding until cohesive; spelt requires gentler handling as its gluten network is more fragile[2]. Use a dough scraper to help.
⏱ 5-10 minutes
Bulk fermentation with folds
Perform 2–4 gentle folds during the first 90–120 minutes (stretch and fold or coil folds). Rest until dough increases ~40–60% and shows bubbles. Temperature controls timing: warmer speeds fermentation[1][2].
⏱ 2–4 hours depending on temp
Pre-shape and bench rest
Turn dough onto lightly floured surface. Pre-shape into a round or oblong, rest uncovered 15–20 minutes to relax gluten.
⏱ 15-20 minutes
Final shape and proof
Shape into your final loaf and place seam-side up in a floured banneton or proofing basket. Cover and proof at room temp for 1–2 hours, or retard in fridge 8–18 hours.
⏱ 1–2 hours (room) or 8–18 hours (fridge)
Bake
Preheat oven with a Dutch oven to 250°C / 480°F for 30 minutes. Turn loaf onto parchment paper, score with a bread lame, transfer to Dutch oven, cover. Bake 15 minutes covered, then remove lid and reduce to 200°C / 400°F for 20–30 minutes until crust is golden and internal temp reaches 96–98°C (205–208°F) measured with an instant-read thermometer[1][2].
⏱ 35–50 minutes
Cool
Remove from oven using oven mitts and cool on a wire rack for at least 90 minutes. Cutting too early yields a gummy crumb because residual starches haven't set[1][2].
⏱ 90+ minutes
Tips & Variations
Variations
Seeded Mischbrot
Add 50g mixed seeds (sunflower, pumpkin) at second fold
→ Adds texture and nuttiness
Higher hydration
Increase water to 72% (360g) for more open crumb
→ Softer crumb but trickier handling with spelt
Wholegrain spelt
Use 50% whole spelt for more flavor
→ Denser crumb, more pronounced aroma
Pro Tips
- 💡 Weigh ingredients and record dough temperature for consistent results[1].
- 💡 Spelt is more extensible; avoid overworking to prevent collapse[2].
- 💡 Use a dough scraper for clean handling and minimal waste.
Common Issues
If things aren't going to plan, check these common problems:
Storage
Bread bag / paper bag
3-5 days
Store at room temp; cut side down to retain moisture
Cloth (linen)
2-4 days
Breathable, prevents sogginess
Freezing
3 months
Slice before freezing; reheat slices directly from frozen
⚠️ Avoid refrigeration — it accelerates staling through starch retrogradation[1][2].