Germany · Central Europe
Spelt Bread
Also known as Dinkel bread
A wholegrain loaf built entirely on spelt, an ancient wheat relative with a more fragile gluten network that gives a lighter, nuttier crumb than modern bread wheat.
Method
Deck Oven
Hydration
72%
water to flour
Glycemic index
53
Low GI
Energy
240 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 3
- chewiness
- 5
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 240 kcal |
|---|---|
| Protein | 9.5 g |
| Carbohydrates | 42 g |
| of which sugars | 1 g |
| Fat | 2 g |
| Fiber | 6.5 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Nutty tender crumb
- Thin crackled crust
Typical ingredients
- Spelt Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.