A crazy idea became Engelberger Dinkel

A crazy idea became Engelberger Dinkel

Till is studying agronomy at HAFL. But his spelt project isn't a study project—it's an idea that simply grew.

Once, a meadow was to be restored in Engelberg, at about 1,000 meters above sea level. Till began without much of a plan, simply to try it out: sow spelt, grow it, and see what happens.

Many laughed and called it a “crazy idea” .
But Till's idea held: the Engelberg grain became real Engelberg spelt flour , produced from locally grown UrDinkel.

Till oversees the entire process with dedication—from the field to the harvest to milling at a regional facility. The result is a nutty, delicate flour, ideal for bread, plaited loaves, or fine pastries.

"I wanted to know how far an idea can go if you pursue it consistently," says Till. For him, it's not about quantity, but about proximity: to nature, to the region, and to his work.

Today, the flour is not only sold directly, but also further processed in two regional companies – and is enjoying growing popularity.

📌 Product information

• Product: Engelberg spelt flour (UrDinkel)
• Cultivation height: approx. 1,000 m above sea level. M., Engelberg OW
• Processing: regional in small batches
• Availability: 1 kg packs – can be ordered directly or via regional farms & restaurants