German spelt bread (Dinkelbrot) from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 200) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Mcwall on March 01, 2025

    I have had wet ‘dough’ with every Dinkelbrot recipe I’ve tried. Thought it was just me

  • anya_sf on February 04, 2019

    I substituted malted wheat flakes for spelt flakes, but otherwise followed the recipe, but this did not turn out for me. After mixing and resting, the dough was super wet, like muffin batter, and could not be shaped. Rather than add more flour, I scraped it into the loaf pan (coated with sunflower seeds). It did rise, so I went ahead and baked it, but it was totally burnt around the edges after 35 minutes. I'm not sure that one substitution made such a difference, although I guess it could have.

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