Dinkelbrötchen

By:

dani

Published:

April 22, 2026

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Dinkelbrötchen, or sourdough spelt rolls, are a delightful way to combine health and flavor in your baked goods. These rolls boast a tender crumb and a slightly nutty flavor from the spelt flour, which not only makes them delicious but also adds a nutritional punch. Picture serving up warm, golden-brown rolls packed with the goodness of whole grains at your next meal—whether it’s brunch with friends or a cozy family dinner.

These Dinkelbrötchen stand out for their unique texture and taste compared to your typical store-bought rolls. They offer a rustic charm that’s hard to resist and can easily elevate your sandwich game or serve as a comforting side alongside soups and salads. So grab your apron and prepare for a rewarding baking experience—your kitchen will smell heavenly!

Why You’ll Love This Recipe

Simple & Quick: With just 60 minutes of prep time, you can have fresh rolls ready to enjoy.
Irresistible Flavor: The combination of sourdough and spelt creates a rich, nutty flavor paired with a chewy interior.
Eye-Catching Appeal: These artisanal rolls make a stunning addition to any table setting.
Flexible Serving: Perfect for breakfast, lunch, or as a snack, they adapt to any occasion!
Diet-Friendly Options: Made with wholesome ingredients, these rolls are suitable for those looking to incorporate more whole grains into their diet.

Ingredients You’ll Need

300 g all-purpose flour or bread flour: This forms the base of the rolls, providing structure. Use high-quality flour for the best results.
200 g freshly milled spelt flour: The star of the show! Spelt flour has a lovely, mild nuttiness and is more digestible than regular wheat. If you can’t find spelt, whole wheat flour is a good substitute.
320 g water: Hydration is key for the dough’s development and texture; using warm water helps activate the yeast faster.
100 g active sourdough starter: This ingredient introduces the necessary fermentation and flavor. Make sure your starter is bubbly and fed before beginning.
9 g salt: Enhances flavor and strengthens gluten structure. Sea salt or kosher salt works well.
5 g sugar or honey: Provides a touch of sweetness to balance the flavors. Honey adds a bit more moisture, if desired.
10 g olive oil (optional): Adds richness and can help keep the rolls soft. Feel free to skip it for a fully whole-grain experience.

How to Make Dinkelbrötchen

Mix the Dough: In a large bowl, combine 300 g all-purpose flour, 200 g freshly milled spelt flour, 320 g water, 100 g active sourdough starter, 9 g salt, 5 g sugar or honey, and 10 g olive oil (if using). Mix until no dry flour remains and a rough dough forms. Cover the bowl with a lid, plate, or damp towel and let it rest for 30 minutes.
Stretch and Fold: Perform 2-3 sets of stretch and folds over the next few hours. Grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat a few times. Cover the dough between each set so it doesn’t dry out.
Bulk Rise: Cover the bowl and let the dough rise at room temperature for about 3-6 hours. It should look slightly puffy and airy but not necessarily doubled.
Divide and Shape: Turn the dough out onto a lightly floured surface. Divide the dough into 8-10 pieces and shape into loose balls. Cover and let them rest for 10-15 minutes.
Shape the Rolls: Flatten each piece slightly, fold one side toward the center, and gently roll it into a short oval. Place seam-side up on a lined baking tray.
Final Rise: Cover the rolls and let them rise for 1-3 hours, until slightly puffy. Alternatively, place them in the fridge overnight and bake them the next day for a more developed flavor.
Preheat the Oven:

For a conventional oven: Preheat to 220°C (425°F).
For a fan oven: Preheat to 200°C (390°F). Place an empty baking dish or tray on the bottom rack while the oven heats.
Just before baking, score the rolls with a simple vertical line down the longer side. Carefully pour a cup of boiling water into the hot dish to create steam.

Bake: Place the rolls in the oven and bake:

Conventional oven: Bake for 18-22 minutes.
Fan oven: Bake for 16-20 minutes.
To achieve those beautiful open tops, take the tray out after 3-5 minutes and deepen the cuts slightly. Place them back in to finish baking until golden brown. Let cool on a wire rack.

Storing & Reheating

To store your Dinkelbrötchen, keep them at room temperature in a sealed container for up to 2 days. For longer storage, refrigerate them in an airtight container for up to a week. If you want to enjoy them later, these rolls freeze beautifully for up to 3 months. Simply wrap them well and pop them in a freezer bag. When ready to eat, reheat in a 350°F oven for about 10-15 minutes to refresh that delightful crust and warm the interior.

Chef’s Helpful Tips

Make sure your sourdough starter is active before using; it should be bubbly and double in size within a few hours after feeding.
Avoid over-mixing the dough; mixing until just combined helps develop the fluffy texture.
If it’s your first time making these rolls, keep an eye on them as they bake. Every oven is a little different!
For an extra touch of flavor, consider adding herbs or spices to your dough for a personalized twist.
If you have time, letting the shaped rolls rise in the fridge overnight enhances their flavor and makes for an easier baking day.

Warm, freshly baked Dinkelbrötchen will surely impress your guests and delight your taste buds. They’re easy to make, budget-friendly, and a treat that’s hard to beat. Don’t hesitate to play around with the ingredients or shapes; each batch can bring something new to the table. Baking these rolls also fills your home with an irresistible aroma that will surely have everyone asking for the recipe.

Enjoy your time in the kitchen, and may every bite be as satisfying as the last!

Recipe FAQs

Can I use regular flour instead of spelt flour?

Yes, you can substitute whole wheat flour or all-purpose flour for the spelt flour if you can’t find it. While spelt adds a unique flavor and health benefits, regular flour will still yield tasty rolls.

How can I tell if my sourdough starter is active?

An active sourdough starter should double in volume within a few hours after feeding and have a pleasant sour smell. When you stir it, it should be bubbly, indicating fermentation is occurring.

What can I serve with Dinkelbrötchen?

These rolls are versatile companions for soups, salads, or as a base for sandwiches. They also make a lovely snack paired with cheese or hummus!

Can I make these rolls without gluten?

If you want to go gluten-free, consider using a gluten-free flour blend that is formulated for bread. You may need to adjust the liquid to get the right dough consistency, as gluten-free flours behave differently.