Dinkelbrot (pronounced dink-el-brote) is a very special German spelt bread that was taught to us when we visited a bakery in Dresden years ago, and it’s had a loyal fan following ever since. It features organic regional spelt that we freshly mill right here at the Bakehouse. It’s leavened with a combination of our rye starter—which includes some organic whole rye flour from our friends at Janie’s Mill—as well as some yeast. That’s mixed with a bit of mashed potatoes for moistness, a touch of Michigan honey, and a hint of savory spices. Then the loaf gets coated in a layer of toasted sunflower seeds. All that adds up to a loaf loaded with flavor. The tender crumb and thin crunchy crust are mighty enjoyable too. Take a walk on the German side and try this uniquely delicious bread, or brot as it were. Stop in and ask for a taste and find out for yourself why it was such an overnight sensation. You’ll be glad you did.
Plus, our Dinkelbrot proudly bears the 50%+ Whole Grain Stamp issued by the Oldways Whole Grains Council.
