dinkel

Dinkel, known in English as spelt, is a cultivated grain from the species Triticum spelta, a hexaploid relative of common bread wheat (Triticum aestivum). The kernels are hulled and retain their husk, which influences processing and milling. Spelt has a long history in Europe and has regained popularity in recent decades as a heritage or organic grain.

Historically, dinkel was an important staple in Central Europe, with evidence from the Bronze Age. It was widely grown during the Middle Ages but gradually displaced by modern bread wheat. In the late 20th and early 21st centuries it experienced a revival, driven by organic farming, regional cuisine, and interest in traditional cereals.

Dinkel grows best in temperate climates and lighter soils. The grain is typically hulled, which makes dehulling and milling more challenging than some modern wheats. It is milled into spelt flour or sold as whole grain (kernels or flakes). Spelt bread and other baked goods are valued for a nutty, slightly sweet flavor and a distinctive texture.

Nutritionally, dinkel contains gluten and is not suitable for people with celiac disease. It can offer higher protein and fiber levels and modestly richer mineral content compared with some modern wheats, though results vary by variety and growing conditions. Some individuals report easier digestion, but evidence is inconclusive.

In markets today, dinkel appears as Dinkelmehl or Dinkelvollkornmehl, as well as whole grain kernels and flakes, and is used in breads, biscuits, cereals, and porridge, especially in German-, Austrian-, and Swiss-style cuisines.