Which Spelled Flour For Baking?

It is rich in vitamins and minerals and better tolerated than other varieties: Spelled flour is finally out of the organic corner! There are also different types of spelled flour for baking that have different properties. We will explain to you here which difference is essential for the baking result, how you use which spelled flour and where the secret of the self-baking ability lies!

What is spelled?

From a botanical point of view, spelled belongs to wheat and is the original grain of wheat. Therefore, spelled flour is not suitable for baking as a substitute for celiac disease – if you want to eat completely gluten-free, you have to switch to other types of flour. However, the main difference between spelled and wheat can be found in the nutrient basis. Spelled contains many more vitamins and minerals than wheat flour and is therefore often referred to as “healthier”. In addition, spelled is often better tolerated than wheat. Another name spelled is Schwabenkorn.


As with wheat flour, there are different types of spelled flour. If you previously thought that the type number had something to do with the degree of grinding or the purity of the flour: say goodbye to the thought! The type number refers to the mineral content per 100g of flour. Since a higher mineral content often goes hand in hand with a darker color and coarser grain, the idea of ​​fineness is not entirely wrong.

Spelled Flour Types:

  • Type 630
  • Type 812
  • Type 1050
  • Wholemeal Spelled Flour

Spelled flour for baking

It’s like in love – not every type suits every crumb. The different types of flour all have their own strengths and weaknesses, just see what works best for your purposes!

Type 630

It is the light variant with the lowest mineral content. This type has a shelf life of up to 18 months and is suitable for the production of sweet doughs such as waffles, fine cakes, or as a substitute for wheat flour 405, but then more liquid must be added.

Type 812

Has 812mg of minerals per 100g of flour and can be kept for up to 12 months. This variant is a good accompaniment for pizza dough, dark cakes, banana bread, or cookies and has a particularly soft aroma when combined with honey or agave syrup. You can use the spelled flour for baking instead of wheat flour type 550.

Type 1050

This often darker type of flour has 1050mg of minerals per 100g of flour and is therefore full of vitality! However, this also makes it more difficult to process and is more suitable for savory bread dough than for sweet pastries. If the recipe calls for a long kneading time, reduce it by half – spelled flour for baking is quite sensitive to kneading movements and can only be kept for up to 6 months.

Wholemeal spelled flour

Once opened, you should use the packet of whole wheat flour within 6-8 weeks. Because wholemeal spelled flour draws water from the environment and quickly becomes rotten or lumpy and loses its good baking properties in the process. The wholemeal flour is characterized by a higher fat content, but also by high fiber content. It is therefore not recommended as part of a calorie-reduced diet. Wholemeal spelled flour is best processed into spelled bread.

Kitchen knowledge: self-baking ability

Spelled, wheat and rye can bake themselves. This means that they can already form a dough when mixed with water, which only has to be baked to enjoy it. Other grains require yeast or other additives to achieve bankability. It is therefore easy to use spelled flour for baking, as no other additives are required – however, the type of spelled flour should be taken into account.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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