German Bread (Authentic Vollkornbrot)
User Reviews
4.9
German Bread (Authentic Vollkornbrot)
Description
German Bread (Authentic Vollkornbrot) is crafted with a combination of einkorn flour and whole or cracked grain berries such as einkorn, wheat, rye, or spelt. The inclusion of whole flax seeds, sunflower seeds, and sesame seeds provides both texture and nutritional depth. Yeast is dissolved in lukewarm water with sugar to ferment and is mixed into the dry ingredients along with buttermilk and beer, which contribute moisture and flavor complexity. The batter is thick, more like a dense dough, and is kneaded briefly before fermenting for at least 8 hours or up to 24 hours. This long fermentation allows the grains to soften and enhances sourdough characteristics if a starter is used.
Baking at 350°F, the dough is placed in a buttered Pullman loaf pan and topped with rolled oats before baking, which forms a coarse crust. The resulting bread is firm and compact with a slightly sweet, nutty, and earthy flavor from the whole grains and seeds. It pairs well with savory toppings and makes a substantial sandwich base.
For preparation, grains can be cracked using grain mills or pulses in a food processor. Soaking grains overnight can improve softness if they have aged. A sourdough variation omits commercial yeast and adds active starter with adjusted flour and water quantities. This bread keeps well due to the dense crumb and hearty ingredients.
Ingredients
- 4 1/2 cups einkorn flour (you can also use whole wheat, spelt, rye or combination)
- 1/2 cup einkorn berries or wheat, spelt or rye berries (***See NOTE about soaking, whole
- 1 3/4 cups einkorn berries or wheat, spelt, rye (**See NOTE about cracking the grains **See NOTE about soaking, cracked
- 1 cup Flax Seed whole
- 1 1/2 cups sunflower seeds
- 1/4 cup sesame seeds
- 3 teaspoons salt
- 2 teaspoons dry active yeast ** see Note for sourdough substitution
- 2 tablespoons sugar , optional but recommended
- 2 cups water lukewarm
- 2 cups buttermilk , at room temperature
- 1 cup beer at room temperature (can substitute water or buttermilk instead, mild, optional, for a maltier flavor
- rolled oats for sprinkling
Instructions
- Dissolve the yeast and sugar in the lukewarm water and let it sit for 5-10 minutes until frothy.
- Combine all of the dry ingredients in the bowl of a stand mixer. (You can do this by hand if you prefer.) Then add the yeast mixture along with the buttermilk and beer. Attach the dough hook and knead on the bread setting (#2) for 10 minutes. Scoop the batter into a large non-reactive bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 8 hours, preferably longer, up to 24 hours (the longer the better for the whole grain berries to soften and for heightened sourdough properties. Also the longer it ferments the more liquid will be absorbed so less chances of a moist center after baking.)
- Preheat the oven to 350 degrees F.
- Scoop the batter (it will be thick and gooey but not like regular bread dough) into a generously buttered 13x4x4 Pullman loaf pan and smooth the top to even it out. Sprinkle with oats. (Note: Baking this bread in a Pullman loaf pan yields those nice small, square slices of bread. But it also helps ensure that the center of the bread is fully cooked.) I always bake this without the lid on.
- Bake on the middle rack for 100-120 minutes or until the center is done. For best and most accurate results use an instant read thermometer and aim for 210 degrees F. Let the bread sit in the pan for 5 minutes before removing it, then let it cool completely on a wire rack before slicing it. To get clean, professional slices I highly recommend using a bread slicer.
Notes
- Grains can be cracked using a grain mill on a coarse setting, a high-powered blender, or by pounding in a bag to break them up.
- Soaking whole or cracked grains overnight in hot water and then draining can help soften older grains before mixing.
- Fermenting the dough for 24 hours aids in softening grains and improves flavor and texture, reducing moist centers after baking.
- For a sourdough version, substitute yeast with 200 grams of active starter and reduce flour and water by 100 grams each, allowing a full 24-hour ferment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40slices
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Cholesterol | 1mg | 0% |
| Sodium | 189mg | 8% |
| Potassium | 143mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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