Schwäbischer Dinkellaib

Schapfen Schwäbischer Dinkellaib

For making a moist, hearty spelt bread. Traditional "Vesperlaib" bread, also suitable for making "Dinkelseelen" spelt rolls.

Good reasons for using it

Traditional spelt mix for making spelt bread and "Dinkelseelen" spelt rolls, which are traditionally "Swabian". A large volume, a well-loosened crumb and a mild taste are typical for these baked goods, which fall very much in line with Swabian bread baking culture – no matter the form they take.

The product

• for traditional spelt baked goods

The processing

•  easy-to-form dough characteristics
• suitable for any method of dough preparation

The pastry

•  appealing bread volume
• loose crumb and mild taste
• for those who love spelt specialities

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