Baking with Dinkel

Many people who are allergic to wheat can eat Dinkel without adverse effects. This is not because Dinkel contains no gluten – on the contrary. But this gluten has a basically different composition from that od wheat, with only two genomes (genetic material on the chromosome) instead of wheats's three.

Dinkel flour can be used in exactly the same way as wheat flour – just replace the flour in any receipe with Dinkel flour.

BREAD

Any bread receipe can be made with Dinkel flour.

Here some tips:

It is better to use a small amount of yeast and rise the dough for a longer time. Either stir it up in the morning and leave rise all day, or stir up in the evening and bake next morning. (Dinkel dough is stickier than wheat doeugh, a commom mistake is to make the dough too dry.)