📝 About This Recipe
Vollkornbrot is the soul of German baking, a dense, dark, and deeply aromatic whole-grain bread that has sustained generations. This authentic recipe utilizes a traditional three-stage fermentation process to unlock the complex sugars and minerals of the rye berry, resulting in a loaf with a moist, nutty crumb and a robust, earthy crust. Perfect for those who appreciate the honest, hearty character of a true 'Schwarzbrot,' this bread is as nutritious as it is flavorful.
🥗 Ingredients
The Sourdough Starter (Sauerteig)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 grams Whole Grain Rye Flour (Roggenvollkornmehl)
- 200 ml Water (lukewarm, approx. 30°C)
The Grain Soak (Brühstück)
- 150 grams Whole Rye Berries (cracked or coarsely ground)
- 75 grams Sunflower Seeds (raw)
- 200 ml Boiling Water (to soften the grains)
- 15 grams Sea Salt (fine)
The Final Dough (Hauptteig)
- 300 grams Whole Grain Rye Flour (additional for the main mix)
- 100 grams Whole Wheat Flour (provides a bit of structural strength)
- 1 tablespoon Molasses or Barley Malt Syrup (for color and depth)
- 150 ml Water (warm)
- 50 grams Flaxseeds (optional, for extra texture)
- 1 teaspoon Butter (for greasing the pan)
- 2 tablespoons Rolled Oats (for topping)
👨🍳 Instructions
-
1
Prepare the Sourdough: In a glass bowl, mix the active rye starter with 200g rye flour and 200ml lukewarm water. Cover loosely and let it ferment at room temperature (about 21°C) for 12 to 16 hours until bubbly and pleasantly sour.
-
2
Prepare the Soak: In a separate heat-proof bowl, combine the cracked rye berries, sunflower seeds, and sea salt. Pour the 200ml boiling water over the mixture, stir, and cover. Let this sit for at least 12 hours alongside your sourdough.
-
3
Combine the Bases: In a large heavy-duty stand mixer bowl or a large wooden bowl, combine the fermented sourdough and the grain soak (including any unabsorbed liquid).
-
4
Add Main Ingredients: Add the remaining rye flour, whole wheat flour, molasses, flaxseeds, and the additional 150ml of warm water to the bowl.
-
5
Mix the Dough: Use the dough hook on low speed for about 8-10 minutes. Rye dough does not develop gluten like wheat; it will be very sticky, more like a thick paste or wet clay than a standard bread dough. This is normal!
-
6
First Rest: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This allows the flour to fully hydrate.
-
7
Prepare the Pan: Generously grease a 9x5 inch (23x13 cm) Pullman loaf pan or standard bread tin with butter. You can also dust the inside with a little rye flour.
-
8
Shape the Loaf: Wet your hands thoroughly with water to prevent sticking. Transfer the dough into the prepared pan and smooth the top with a wet spatula. Press down firmly to ensure there are no air pockets.
-
9
Final Proof: Sprinkle the top with rolled oats and press them in lightly. Cover and let the dough rise in a warm, draft-free spot for 2 to 3 hours, or until the dough has risen to nearly the top of the pan and small holes appear on the surface.
-
10
Preheat the Oven: Preheat your oven to 475°F (250°C). Place an empty broiler pan on the bottom rack of the oven.
-
11
Initial Bake with Steam: Place the bread in the oven and carefully pour a cup of hot water into the broiler pan to create steam. Immediately close the door and bake for 15 minutes.
-
12
Long Bake: Reduce the oven temperature to 350°F (175°C) and bake for another 75 to 90 minutes. The long, slow bake is essential for the rye to cook through without burning.
-
13
Check Doneness: The bread is done when the internal temperature reaches 208°F (98°C). Remove from the pan and tap the bottom; it should sound hollow.
-
14
The Cooling Cure: This is the hardest part! Wrap the hot loaf in a clean linen towel and let it cool completely. Do NOT slice it for at least 24 hours. Rye bread needs this time to set its structure; otherwise, the inside will be gummy.
💡 Chef's Tips
Always use a digital scale for rye baking as volume measurements are too imprecise for the high hydration required. If the crust is getting too dark during the long bake, tent the top loosely with aluminum foil. Never skip the 'soak' step; unsoaked rye berries will be rock-hard and can damage your teeth. Wet your tools and hands constantly when handling the dough; rye is naturally high in pentosans which makes it incredibly sticky. For a deeper flavor, you can add a teaspoon of 'Brotgewürz' (German bread spice), a blend of ground caraway, fennel, coriander, and anise.
🍽️ Serving Suggestions
Slice very thinly and top with high-quality unsalted butter and a sprinkle of flaky sea salt. Pair with smoked salmon, cream cheese, and fresh dill for a classic Northern European breakfast. Serve alongside a hearty German pea soup (Eintopf) or a plate of sharp cheeses and cold cuts (Abendbrot). Top with a thick layer of Quark (or Greek yogurt) and honey for a sweet-savory treat. Excellent when toasted and served with a robust German Pilsner or a dark malty Doppelbock.