Thursday, 14 January 2016


Dinkelbrot sounds like the kind of bread that the fairies at the bottom of the garden might eat.  I can imagine them sitting in their little mushroom houses spreading thick slices of dinkelbrot with butter made from butterfly milk and jam made of cloud berries and drinking it with the best lattes.

NOTE:  I used two canning cans (450g). You could also use two small loaf pans.

slightly adapted from here
Makes 2 loaves

500g lukewarm water
7g (1 sachet) dry yeast
1 teaspoon honey
800g spelt flour
2 teaspoons fine sea salt
1 teaspoon ground anise seed
2 teaspoons caraway seeds
1 cup nutritional yeast flakes
Unsalted butter for greasing the cans

Put 1/2 cup of the water, the yeast and honey into a small bowl and stir with a fork until combined. Set aside for 10 minutes to become foamy.

In a large mixing bowl, combine the remaining water with the flour, salt, anise, caraway and yeast flakes until it comes together.  Add the yeast mixture and mix with your hands until the dough comes together.  Add a little more water if the dough is too stiff, or a little more flour if the dough is too sticky.

Butter the cans generously.  Divide the dough into two even portions.  Shape into balls and drop the dough into the cans.

Place the cans into a cold oven and turn the temperature to 200C.  Bake for 1 1/2 hours.  The crust should be dark.  Leave the loaves in the cans to cool completely before turning out and slicing.


  1. I love this! I've seen dinkelbrot before, but I wasn't sure of its "real" name, or even what was involved in making it. Thanks for sharing!

  2. Love it!! Love the story about the fairies mouahahah! :)

  3. Mmm dinkelbrot with butterfly milk lattes. That sounds like my kind of fairy tale. These are absolutely charming! I love the anise and caraway flavouring. I'll have to make these for my bread-eating folks very soon!

  4. This is my mum's favourite kind of bread. Earthy flavoured and good for the soul :) Love the use of the canning jars, definitely reminds me of the round slices I ate during my time in Scandinavia. Love your bread baking Jen xx