At first, I thought you had made a typo. I had never heard of Dinkel flour.
I thought maybe you meant dunkel which means dark. But, sure enough, my
German dictionary says Dinkel is Spelt (Triticum Spelta).
Gregory Ross
> --------------- MESSAGE bread-bakers.v099.n059.3 ---------------
>
> From: Marseas@aol.com
> Subject: Bread in Germany
> Date: Mon, 8 Nov 1999 17:38:23 EST
>
>
> I recently returned from a trip to Germany. The breads displayed in the
> bakeries were amazing, especialy the rye breads, some of them containing
> whole rye cernels. The astounding thing was that they were all very moist
and
> had a beautiful crust. I bought some German bread baking books and they
> mention "Dinkel" flower. Does anybody know what that is? The breads were
all
> baked in pans. Do they get this fantastic quality due to their ovens or
what?
> Does anybody have an idea what they do to make such good bread???
>
>
>