📝 About This Recipe
A cornerstone of German baking culture, this Vollkornbrot is a dense, deeply flavorful masterpiece packed with cracked rye berries and sunflower seeds. This traditional loaf relies on a long fermentation process and a natural sourdough starter to unlock a complex, tangy profile and a moist, chewy interior. It is the ultimate 'health bread,' offering a satisfying crunch and a soul-warming aroma that transports you directly to a rustic village bakery in Bavaria.
🥗 Ingredients
The Sourdough Starter (Day 1)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 grams Whole Rye Flour (dark rye preferred)
- 200 ml Water (lukewarm, approx. 85°F)
The Grain Soaker (Day 1)
- 200 grams Cracked Rye Berries (Rye Chops) (coarse texture)
- 100 grams Sunflower Seeds (raw, unsalted)
- 15 grams Sea Salt (fine grain)
- 250 ml Boiling Water (to soften the grains)
The Final Dough (Day 2)
- 250 grams Whole Rye Flour (extra for dusting)
- 1 tablespoon Molasses or Barley Malt Syrup (for color and depth)
- 100 ml Water (warm)
- 1 tablespoon Unsalted Butter (for greasing the pan)
- 2 tablespoons Rolled Oats or Whole Rye Flakes (for topping)
👨🍳 Instructions
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1
In a medium bowl, mix the active rye starter, 200g rye flour, and 200ml lukewarm water. Cover loosely and let it ferment at room temperature (around 70°F) for 16-24 hours until bubbly and aromatic.
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2
In a separate heat-proof bowl, combine the cracked rye berries, sunflower seeds, and sea salt. Pour the boiling water over the mixture, stir, cover, and let soak overnight alongside your sourdough.
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3
The next morning, combine the fermented sourdough and the grain soaker (including any unabsorbed liquid) into a large mixing bowl or the bowl of a stand mixer.
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4
Add the remaining 250g of rye flour, the molasses, and the 100ml of warm water. Use a sturdy spoon or a dough hook to mix. Note: Rye dough is very sticky and clay-like; it will not behave like wheat dough.
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5
Mix for about 5-8 minutes until all ingredients are thoroughly incorporated. The dough should be thick, heavy, and very tacky to the touch.
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6
Grease a 9x5 inch Pullman loaf pan or a standard high-sided loaf pan generously with butter. Dust the inside with a little rye flour, tapping out the excess.
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7
Transfer the dough into the prepared pan. Use a wet spatula or wet hands to smooth the top and press the dough firmly into the corners to eliminate air pockets.
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8
Sprinkle the rolled oats or rye flakes over the top, pressing them lightly into the surface. Cover the pan with a damp cloth and let rise in a warm spot for 2-3 hours until the dough reaches the rim of the pan.
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9
Preheat your oven to 475°F (245°C). Place a shallow baking dish on the bottom rack of the oven to prepare for steam.
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10
Place the loaf in the oven and pour a cup of hot water into the bottom baking dish to create steam. Immediately reduce the oven temperature to 300°F (150°C).
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11
Bake the bread for approximately 2.5 to 3 hours. This 'low and slow' method allows the starches to gelatinize and the flavors to deepen without burning the crust.
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12
Remove the pan from the oven. Let the bread sit in the pan for 10 minutes, then carefully de-pan it onto a wire rack.
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13
CRITICAL STEP: Wrap the warm loaf in a clean linen towel and let it rest for at least 24 hours before slicing. Rye bread needs this time to set its structure; slicing too early will result in a gummy interior.
💡 Chef's Tips
Always use a digital scale for rye baking, as volume measurements are often inaccurate for dense grains. If you don't have a Pullman pan, you can wrap the loaf pan tightly in foil for the first hour of baking to trap moisture. Wet your hands frequently when handling the dough to prevent it from sticking to you like glue. Ensure your sourdough starter is 100% rye for the most authentic flavor and better fermentation. If the crust feels too hard after baking, wrapping it in a damp towel while cooling will soften it slightly.
🍽️ Serving Suggestions
Slice very thinly and top with high-quality salted butter and fresh chives. Serve with smoked salmon, cream cheese, and thin slices of red onion for a classic Nordic breakfast. Pair with a sharp aged cheddar or Emmental cheese and a side of spicy German mustard. Top with 'Schmalz' (traditional herb lard) and pickles for an authentic German 'Abendbrot'. Accompany with a cold, crisp Pilsner or a dark malty Doppelbock beer.