At a Glance
This Dinkelbrot (spelt Bauernbrot) is a mixed-flour country loaf that highlights spelt's sweet, nutty aroma while keeping an open crumb and a crisp crust. Spelt hydrates differently than wheat: it absorbs water quickly and its gluten is more fragile, so short mixing and gentle handling preserve structure and oven spring[1][2].
Not suitable if:
- • You need a completely hands-off dough → start with a simple beginner recipe
- • You don't have an active sourdough starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Space for autolyse and bulk fermentation
Banneton Proofing Basket
Shapes the loaf and improves final spring
Dough Scraper
Makes handling sticky spelt dough easier
Dutch Oven
Provides reliable steam and even heat for crust formation
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt hydration is sensitive—accurate weights ensure predictable dough consistency[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Spelt flour (whole grain) | 350g | 70% | gives flavor and aroma |
| Bread flour (strong wheat) | 150g | 30% | improves gluten strength and oven spring |
| Water | 360g | 72% | lukewarm (24-26°C); adjust if your spelt is very thirsty |
| Active sourdough starter | 120g | 24% | ripe (bubbly) starter, fed 4-8h before use |
| Salt | 10g | 2% | |
| Optional: Caraway seeds | 10g | 2% | traditional in Bauernbrot |
Schedule
Weekend Version
Relaxed pacing with daytime baking
Weekday Version
Evening mix and overnight proof for next-day baking
💡 Tips
- If dough is overproofing, move it to the fridge to slow fermentation[1]
- Shaped dough keeps 24–48 hours in the fridge; longer proofs increase acidity and flavor[2]
Step by Step
Autolyse
Combine spelt and bread flours with water in a large mixing bowl. Mix until all flour is hydrated and rest 20–30 minutes. Autolyse improves extensibility and flavor extraction in spelt doughs[1].
⏱ 20-30 minutes
Mix with starter and salt
Add active starter and salt. Mix gently with a dough scraper folding until incorporated. Avoid intensive kneading—spelt gluten is fragile; gentle folding builds enough structure[2].
⏱ 5-10 minutes
Bulk fermentation with folds
Cover and let dough ferment at 21–24°C. Perform 2–3 gentle coil folds or stretch-and-folds every 30–45 minutes during the first 2–3 hours to strengthen the dough without overworking it. Use a dough scraper to move the dough if sticky.[1][2]
⏱ 3-5 hours depending on temperature
Shape
Flour work surface with spelt or rice flour. Turn dough out using a dough scraper. Shape gently into an oval or bâtard—do not degas. Place seam-side up into a floured banneton or bowl lined with floured towel.
⏱ 8-10 minutes
Final proof
Cover and proof until slightly risen and jiggly. For a milder flavor proof at room temp; for more sour notes and easier handling, proof 10–14 hours in the fridge. Chilling tightens the dough for cleaner scoring[1].
⏱ 1–3 hours room temp or 10–14 hours chilled
Bake
Preheat oven to 250°C/480°F with a Dutch oven inside for at least 30 minutes. Turn the loaf onto parchment paper, score with a bread lame, and place into the hot Dutch oven. Cover for 15–20 minutes, then remove lid and reduce heat to 200°C/400°F to finish baking until crust is deeply colored. Check internal temp with an instant-read thermometer: 96–98°C / 205–208°F for fully baked crumb[1].
⏱ 45–60 minutes
Cool
Transfer loaf using oven mitts to a wire rack and cool at least 2 hours. Spelt crumb continues to set while cooling; slicing too early yields a gummy texture[2].
⏱ 2+ hours
Tips & Variations
Variations
Seeded Bauernbrot
Add 60g mixed seeds (sunflower, pumpkin) during the final fold
→ Adds texture and nutrition
Lightly Toasted Spelt
Toast 50g spelt flakes in oven 5–8 min and add to dough
→ Toasty notes and additional chew
Stronger Crust
Brush loaf with water before scoring and add 10–15s extra initial covered bake
→ Deeper caramelization
Pro Tips
- 💡 Use a digital kitchen scale for repeatable results
- 💡 Slice with a serrated bread knife after cooling to preserve crumb
- 💡 If dough sticks when shaping, lightly oil hands with neutral oil instead of adding flour
Common Issues
Common issues with spelt-based breads and how to fix them:
Storage
Bread box or cloth bag
4-6 days
Keep cut side down to maintain crumb moisture
Kitchen towel
3-4 days
Use linen for better breathability
Freezing
3 months
Slice before freezing; toast slices from frozen
⚠️ Avoid fridge storage — cold temperatures accelerate starch retrogradation and stale the bread faster[2].