At a Glance
A rustic, crust-forward spelt loaf (Dinkelbrot Krustenbrot). Spelt hydrates quickly and gives a nutty, sweet flavor; combined with high-heat baking and steam you get an open crumb and a deep brown crust. The methods here balance spelt's fragile gluten with temperature control and minimal handling[1][2].
Not suitable if:
- • You need a very long shelf life → see freezing tips
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate measurement prevents hydration errors with spelt
Dutch Oven
Captures steam to build a blistered, blister-free crust
Banneton Proofing Basket
Supports final shape and promotes crust development
Dough Scraper
Essential for handling sticky spelt dough
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt dough is sensitive to hydration changes — grams, not cups[1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Whole spelt flour | 400g | 80% | Fresh-milled or high-quality whole spelt |
| Bread flour | 100g | 20% | Adds strength for oven-spring |
| Water | 370g | 74% | Room temperature; adjust ±10g if dough feels too slack |
| Active spelt or wheat starter | 100g | 20% | Peak activity (4-8 hours after feed depending on temp) |
| Salt | 10g | 2% | |
| Olive oil (optional) | 10g | 2% | Enhances crust sheen |
Schedule
Weekend Version
Relaxed timeline with daytime bulk ferment and bake in the afternoon
Weekday Version
Mix in the evening, retard in fridge, bake next evening
💡 Tips
- If bulk fermentation is faster than expected, move shaped dough to the fridge to slow activity[1].
- Cold retardation (8–18h) improves flavor and makes scoring easier[2].
Step by Step
Autolyse and mix
Combine flours and most of the water in a large mixing bowl. Mix until all flour is hydrated. Rest 30-45 minutes (autolyse) to improve extensibility of spelt dough[1]. After autolyse, add starter, remaining water if any, and salt; mix briefly with a dough scraper until cohesive.
⏱ 35-50 minutes
Fold to develop structure
During bulk, perform 2–4 gentle folds in the bowl every 30–45 minutes. Use the dough scraper to lift and fold—no aggressive stretching. Folds align gluten and trap gases for open crumb[1].
⏱ During bulk fermentation
Pre-shape and bench rest
Turn dough onto floured surface (use spelt flour), use a dough scraper to create surface tension gently. Rest 20 minutes uncovered.
⏱ 20 minutes
Final shape
Shape into an oblong or round depending on your Dutch oven or cloche. Dust a banneton with spelt flour and place shaped loaf seam-side up. Keep shaping gentle to avoid degassing.
⏱ 10 minutes
Final proof / retard
Cover and proof at room temperature until slightly risen (poke test) or retard in the fridge 8–18h for flavor and easier scoring[2].
⏱ 1-3 hours at room temp or 8–18 hours in fridge
Bake with steam
Preheat oven to 250°C/480°F with Dutch oven inside for 30–45 minutes. Transfer loaf to parchment paper, score with a bread lame, place into Dutch oven, cover. Bake 15–20 min covered, then 25–30 min uncovered at 200–220°C/390–430°F until deep brown and crusty[1][2].
⏱ 45–55 minutes
Cool properly
Remove from oven with oven mitts and cool on a wire rack at least 2 hours. Cutting too early yields a gummy crumb—spelt needs time to set[1][2].
⏱ 2+ hours
Tips & Variations
Variations
Light Rye addition
Replace 50g spelt with 50g rye flour
→ Adds tang and improves sliceability
Seeded crust
Brush loaf with water and press seeds (sesame, flax) onto crust before baking
→ Crunchy, flavorful crust
Olive and rosemary
Add 60g chopped olives and 1 tbsp chopped rosemary during final folds
→ Savory, aromatic loaf
Pro Tips
- 💡 Use a digital kitchen scale for all ingredients; spelt tolerances are tighter than wheat[1].
- 💡 Retarding the shaped loaf improves scoring and caramelization of crust[2].
- 💡 For an especially blistered crust, remove lid for the last 10–15 minutes and increase convection if available.
Common Issues
Not going as planned? Common issues:
Storage
Bread box/bread bag
3-4 days
Store at room temp; cut side down to retain moisture
Kitchen towel
2-3 days
Use linen towel to avoid trapping too much moisture
Freezing
3 months
Slice before freezing; toast straight from frozen
⚠️ Avoid refrigeration; staling accelerates due to starch retrogradation[1][2].