Andreas' Dinkelbrot

100% freshly milled BIO Spelt, this bread tastes like a real whole-grain bread but still has the lightness of a sandwich bread. Its flavours range from nutty to sweet without any added ingredient.
The recipe for this bread has been co-developed by myself and Andreas Kunz who baked this bread for more than 20Y and i have adapted it to be baked with sourdough.  

Although long fermentation breaks down some gluten and phytates, this bread is not gluten-free.
Spelt origin Samuel Schiercher, LI