At a Glance
Dinkel (spelt) Type 812 is a medium-extraction flour: lighter than whole-grain spelt but retaining appreciable bran and germ. It gives a nutty, sweet profile and is popular for mixed and rustic sourdoughs.
💡 The '812' type number denotes the ash/mineral content typical in German milling classification and indicates a medium extraction level; more minerals and bran than low-type flours but less than wholemeal. These characteristics affect flavor, water absorption and shelf life [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate percentages and hydration control with spelt
Dough Scraper/Bench Knife (OXO)
Helps handle sticky spelt dough and perform folds
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Traps steam for better oven spring when baking spelt loaves
Banneton Proofing Basket (DOYOLLA)
Supports shape for loaves with higher spelt content
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Properties
| Type number | 812 |
| Extraction rate | ~80% |
| Color | Light tan with flecks of bran |
| Flavor | Mildly sweet, nutty |
| Protein content | 10-13% (varies by mill) |
| Water absorption | Moderate-high (58-68%) |
⚠️ Spelt gluten is more fragile than wheat gluten: it hydrates faster and the dough is more extensible but less elastic. This affects mixing, folding and final structure; treat gently to preserve gas retention [1][2].
Best Uses
✓ Ideal for:
- • Mixed spelt-wheat sourdoughs
- • Light to medium-bodied sourdough loaves
- • Breads with a nutty flavor profile
- • Buns, rolls and hearth loaves where tenderness is desired
✗ Not ideal for:
- • Very tall, highly open crumb loaves → Use higher-gluten wheat (e.g., strong bread wheat)
- • Extended high-heat steam bake for very crusty artisan loaves → Blend with stronger wheat or use lower-percentage spelt
Mixing recommendations:
Behavior in Dough
Consistency
Smoother and more extensible than wheat dough at the same hydration; can feel stickier but weaker in elasticity
Development
Quick gluten development — overmixing leads to breakdown; avoid aggressive kneading and long mechanical mixing
Fermentation
Ferments faster due to more easily available sugars in spelt; monitor closely to avoid overproofing
Sourdough required!
While spelt doesn't need the same level of acidity as rye, sourdough fermentation improves flavor stability and crumb structure and helps with enzyme activity and shelf life [1].
Minimum: Use a mature starter; for 100% spelt loaves prefer a shorter bulk fermentation and cooler temperatures to control activity
Hydration
Recommended: 58-68% for most mixes; reduce hydration slightly for 100% spelt (around 56-62%)
Because spelt hydrates quickly, give an autolyse of 20–30 minutes and then assess dough handling. Hydration numbers depend on your mill and flour age [1][2].
Alternatives & Substitutes
Direct alternatives:
Finer, less bran — behaves more like plain white spelt
Coarser, stronger flavor, needs more hydration and shorter shelf life
Lower protein, similar tenderness but different flavor
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA/UK | Medium spelt flour (labeled "spelt") | King Arthur, Bob's Red Mill |
| France | Farine d'épeautre T80 (approx.) |
Where to Buy
🛒 Supermarket
- Natural foods sections at major supermarkets
- Specialty organic grocers
🌿 Organic
- Local organic mills and co-ops
- Health food stores
💡 Buy freshly milled spelt when possible; the germ oils make it more aromatic but also shorten shelf life. For home bakers, small bags from a mill make a noticeable difference in flavor [1][2].
Storage
Shelf life
3-6 months sealed (room temp), up to 9 months refrigerated; shorter than low-extraction wheat due to germ oil
Storage location
Cool, dry, dark — refrigerate or freeze for longer storage and to prevent rancidity
⚠️ Bring refrigerated flour to room temperature before mixing to avoid cold dough and inconsistent hydration
Recipes with this flour
Recipes on this site that use Dinkel (spelt) Type 812 or benefit from it: