Dinkel tin bread

100% Dinkel wholegrain flour, with Dinkel germs.


Group Weight / Volume
Dinkel Ernte 10.000 g
Yeast 180 g
Water 7.000 g
Oat flakes at your taste


    Mix all the ingredients together at low speed for 15 minutes until you get a sticky dough without stretchiness (dough temperature: 30°C).

    Allow the dough to rest for 30-45 minutes.

    Cut the dough into 600 g portions.

    Decorate with Oat Flakes and sesame.

    Proof (35°C/75% moistness) once you have placed the dough into tins with no lids for 50 minutes.

    Bale at 255°C with steam for 60 minutes.

Dinkel tin bread