Dinkelvollkornbrot (Whole Spelt Bread) Recipe

Wholesome, nutty, and full of fiber, Dinkelvollkornbrot – or Whole Spelt Bread – is a hearty and nourishing staple in German kitchens. Made entirely with spelt flour, this loaf offers a slightly sweet, earthy flavor and a dense yet tender crumb, making it ideal for sandwiches, toasts, or traditional Abendbrot.

With its ancient grain roots and modern nutritional appeal, this bread brings together heritage and health in every slice.

The Origins of Dinkelvollkornbrot

Spelt (Dinkel in German) has been cultivated in Central Europe for over 5,000 years and was a primary grain used in medieval German baking. Valued for its digestibility and nutty taste, spelt fell out of fashion during industrialization but has made a strong comeback with the rise of whole-food baking.

Today, Dinkelvollkornbrot is especially popular in southern Germany and among health-conscious bakers looking for alternatives to wheat.

Enjoy other spelt-forward recipes like Dinkelbrot – Spelt Bread or rustic options like Fastenbrot – Fasting Bread.

Ingredients & Preparation (Step-by-Step Recipe Guide)

Ingredients for Authentic Dinkelvollkornbrot

• 500 g (4 cups) whole spelt flour
• 1 packet (7 g) dry yeast
• 10 g (2 tsp) salt
• 1 tsp honey or molasses
• 350 ml (1½ cups) lukewarm water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil or melted butter
• Optional: 1 tbsp sunflower or flaxseeds for extra texture

Optional tools: Loaf pan, parchment paper, dough scraper, kitchen scale

How to Make Dinkelvollkornbrot (Step-by-Step Instructions)

Step 1: In a large bowl, dissolve yeast and honey in warm water. Let sit for 10 minutes until bubbly.

Step 2: Add spelt flour, salt, vinegar, and oil. Stir to combine. The dough will be soft and slightly sticky.

Step 3: Knead the dough for 6–8 minutes by hand or with a dough hook until smooth. Avoid over-kneading to preserve the delicate spelt structure.

Step 4: Cover and let rise in a warm place for 1–1.5 hours until doubled.

Step 5: Shape into a loaf and place in a greased or lined loaf pan. Let rise again for 30–40 minutes.

Step 6: Preheat oven to 200°C (390°F). Bake for 40–45 minutes until golden and hollow-sounding.

Step 7: Cool completely before slicing for best texture.

Tips:

• Don’t over-knead – spelt has less gluten and can become dense.
• Add rolled oats or seeds on top for extra crunch.
• Keep wrapped in a towel to stay fresh for days.

Serving Suggestions & Variations

How to Serve Dinkelvollkornbrot

Great for open-faced sandwiches with avocado, cheese, or smoked salmon. Pairs beautifully with soups and spreads or simply with butter and radishes.

Variations & Regional Twists

• Seeded loaf: Add pumpkin, flax, or sesame seeds inside or on top.
• Spiced version: Mix in caraway or fennel seeds.
• Sweet twist: Add chopped nuts and dried fruits.

Try Sonnenblumenbrot – Sunflower Seed Bread or Vollkornbrot – Whole Grain Bread for other whole-grain favorites.

Dinkelvollkornbrot is a nutritious, flavorful loaf that celebrates one of Germany’s most ancient grains. Easy to digest and full of taste, it’s the perfect everyday bread for mindful bakers and heritage lovers alike.

Discover more classic loaves and traditional favorites on our German Bread Recipes page – your guide to rustic, regional, and everyday German baking.