Germany ยท Central Europe
Dinkelbrot
Also known as Spelt bread germany
A German spelt loaf prized for spelt's nuttier flavour and more fragile gluten, usually given a gentler mix and shorter proof than wheat bread.
Method
Deck Oven
Hydration
70%
water to flour
Glycemic index
55
Medium GI
Energy
245 kcal
per 100 g
Sensory profile
- sourness
- 4
- sweetness
- 1
- crispiness
- 4
- chewiness
- 6
- aroma
- 7
- moistness
- 6
Scale 0โ10
Nutrition
per 100 g| Energy | 245 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 44 g |
| of which sugars | 1 g |
| Fat | 2 g |
| Fiber | 6 g |
| Sodium | 440 mg |
Typical values; recipes vary.
Texture
- Nutty dense crumb
- Thin crackled crust
Typical ingredients
- Spelt Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.