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Dinkelweckerl (Spelt Rolls)

with 5 comments

In Germany spelt has been given a bad reputation as “health grain” eaten by a group of people with long hair wearing Birkenstocks and hugging trees (where do these people live? I want to join in the fun). But spelt was the ancient predecessor to wheat. I find that it has a milder and nuttier taste than wheat and a dry finish when baked into bread. But help is here. A sticky dough, enriched with a little butter, a high oven temperature and something associated with edible bricks becomes a delicious and nourishing breakfast.

Dinkelweckerl (Makes 8 rolls)

Pâte fermentée

  • 100g whole-spelt flour
  • 85g cold water
  • 3g salt
  • 4g fresh yeast

Combine the ingredients for the pâte fermentée and let it rise in the fridge overnight, 10-12 hours.


  • 300g white spelt flour
  • 60g buttermilk
  • 150g warm water (original recipe: “100g”)
  • 12g butter
  • 7g salt
  • 5g fresh yeast
  • 10g barley malt
  • Pâte fermentée

Make a slightly sticky dough: Spelt bakes to a rather dry crumb, so a higher hydration is recommended.

Bulk Fermentation: 1 hour.
Fold the dough like a letter, then roll out to a rectangle. Divide into 8 rectangular pieces. Flatten with hand, press each roll into a wet towel, then dip into a bowl of coarse rye meal. Proof upside-down on a floured towel.
Final Fermentation: 1 hour.
Upturn rolls onto baking parchment.
Bake-Off: With steam, 10 minutes at 240°C, followed by 10-15 minutes at 200°C.

Source: “Brot backen” by Ströck, Ehrmann

Written by theinversecook

4 February 2008 at 20:36

Posted in Bread, Brot, food, pain, pane, Recipe

5 Responses

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  1. I’m really needing to start using more of the “other” flours. This look wonderfully good and yes Nils I would love these for breakfast but lunch and dinner would be grand also!


    4 February 2008 at 23:33

  2. Lecker! Hast du dir das Dinkel-Typenmehl 700 zusammengemischt oder einfach 630 bzw. 1050 genommen?

    Du backst die Brötchen, ich die Brote. Das Walnussbrot ist auch oberlecker!

    Ulrike aka ostwestwind

    5 February 2008 at 10:50

  3. Absolutely, MKIHC, the diversity of flavors and textures is the thing that fascinates me the most about baking bread.

    @Ulrike: Habe Type 630 genommen, das ich lustigerweise in genau passender Menge übrige hatte (das passiert öfter – komisch). Interessant finde, daß bei deb Brtöchen immer eine kleine Menge Fett dabei ist – vielleicht hat es was damit zu tun, daß Brötchen aufgrund ihrer Größe schneller Feuchtigkeit verlieren.


    5 February 2008 at 18:41

  4. Whow, was für eine Krume, beneidenswert!


    23 February 2008 at 03:16

  5. :-) Ein weicher Teig und hohe Anfangshitze schienen die Entwicklung gut zu beeinflussen, vielleicht hilft auch die Portion Malz.


    25 February 2008 at 14:04

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