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German Bread (Authentic Vollkornbrot)
4.9 from 289 votes

German Bread (Authentic Vollkornbrot)

Authentic Vollkornbrot is a dense, hearty German whole grain bread made with einkorn flour, flaked seeds, and whole or cracked grain berries that undergo a slow fermentation. The mix of whole flax, sunflower, and sesame seeds adds texture and nutty notes, while the long 8-24 hour fermentation softens the grains and develops flavor. This loaf uses active yeast or a sourdough starter and is baked in a Pullman pan for a compact shape with a rustic oat topping.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Additional Time
1 d
Total Time
2 d 1 hr 50 mins
Servings: 40 slices
Calories: 153 kcal
Course: Bread
Cuisine: German

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

    Cup of Yum
  1. Dissolve the yeast and sugar in the lukewarm water and let it sit for 5-10 minutes until frothy.
  2. 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.)
  3. Preheat the oven to 350 degrees F.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 40 slices

Amount Per Serving

Calories 153

% 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.