A thoroughly authentic German bread recipe that’s nutrient dense with a fabulous texture and positively packed with flavor! This makes a large loaf that freezes well so you can conveniently grab some whenever you’re in the mood.
How to Make Authentic German Bread (Vollkornbrot)
Few things are better than a freshly baked loaf of bread slathered down with butter and some good jam. That’s true for crusty breads with fluffy interiors and the more hearty, dense breads that I also know and love from Europe. Here is a German bread that is beloved throughout Germany and is also widely enjoyed in Austria and Switzerland. It features a grain called Einkorn that is used throughout much of western Europe, but feel free to substitute other grains according to your preference.
Dense, chewy, packed with nutrition and full of flavor, this whole grain German brown bread (Vollkornbrot) is wonderful with your choice of butter, jam, Nutella, cheese, or cold cuts.
Have you heard of the grain einkorn before? Modern day wheat over the centuries has undergone a series of genetic changes for the purpose of increasing yield and gluten content. It almost unidentifiable to its ancestor (and my guess is that is why gluten issues are a more recent occurrence). Einkorn is the most ancient form of wheat on earth and hasn’t undergone these genetic changes. It is the purest form of wheat we have. You can purchase einkorn online HERE.
The advantages of einkorn: Most agree it tastes better than wheat and is much easier to digest, even easier than spelt. Compared to the gluten in modern day wheat, it contains a structurally different composition of gluten that the body is able to digest more easily. In fact, many people with gluten free issues who have switched to einkorn have found that they’re able to tolerate and digest it with ease.
Even visually there’s a difference between wheat and einkorn. Wheat (left) is nearly double the length of einkorn (right). Einkorn also has a deeper caramel color.
It’s unfortunate that as wonderful as Einkorn is, and common as Einkorn is in many places throughout western Europe, it’s almost unheard of here and very few places sell it. And for that reason it’s also much more expensive here in the U.S.. Hopefully that will change as it becomes more common. The same was true of spelt for a long time and though it’s still far less common than wheat here in the U.S. its price-point has gone down.
I buy all of my grains, including einkorn, in bulk. I take out what I need for a few weeks at a time and store the rest in a dark, cool place. It saves money that way and I have easy access to everything I need. And I LOVE being able to grind my own grains fresh as needed and make up my own fresh baking mixes!
My German-made KoMo grain mill is the pride and joy of my kitchen. German engineering at it’s best, the KoMo grain mill is simply awesome. You can grind your grains as fine or as coarsely as you like.
With a 12-year warranty this thing is a work-horse and does a magnificent job. I use it nearly every day grinding my own flours, making cornmeal and a variety of mixes. I cannot recommend it highly enough.
This traditional German bread uses a combination of whole einkorn berries and ground einkorn flour. Whether you’re grinding your own grains or buying the flour already ground, you’re absolutely going to love the texture and flavor of this wonderfully hearty, rustic and thoroughly authentic German bread!
Let’s get started!
Dissolve the yeast and sugar in the lukewarm water and let sit for 5-10 minutes until frothy.
Place all of the dry ingredients in the bowl of a stand mixer. (You can do this by hand if you prefer.) NOTE: I usually don’t pre-soak the whole or cracked grain berries and let my batter ferment for a full 24 hours which softens the berries. Depending on the age of the grains you’re using they may require a pre-soaking in order to be adequately soft. To be on the safe side you can pre-soak the grains overnight (pour hot water over them and let them sit) and then thoroughly drain for an hour or so.
Add the yeast mixture along with the buttermilk and beer. Knead on the bread setting (#2) for 10 minutes.
Scoop the mixture into a 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. If you’re letting it sit for less than 24 hours, presoak the grains overnight in advance and drain thoroughly). Also, the longer it ferments the more liquid will be absorbed so less chances of a moist center after baking.
The mixture will be thick and gooey but will not resemble typical bread dough.
Scoop the mixture into a generously buttered Pullman Loaf Pan and smooth the top so it’s even.
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. Plus, when I’m making other breads that rise a lot, the Pullman has a top on it that slides shut to keep the bread compact (this Einkornbrot doesn’t rise a lot during baking so I don’t bother putting the lid on for it). It’s also the loaf pan that is used to make the famous French pain de mie bread. I like to use it for a lot of my heartier European style breads.
Sprinkle the top with rolled oats.
In an oven preheated to 350 degrees F, bake it 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 an internal temperature of about 205 degrees F.
Let is sit in the pan for 5 minutes before removing it, then let it cool completely on a wire rack before slicing it.
We have a decades-old Hobart commercial slicer that we picked up on Craigslist years ago. I used to be the manager of a delicatessen in England and Hobart is the gold standard in food slicers. In fact, the very same model that we have is on display at the Smithsonian!
I realize we got lucky and most of you aren’t going to find a good-priced Hobart on Craigslist, but there are other good slicers on the market that are vastly cheaper and do the job. Chef’s Choice Slicers are consistently ranked at the top. I haven’t personally tried one, but they get excellent reviews. Having a good slicer to get clean, thin slices of bread that look like something you bought at a professional bakery is really nice. Plus, whenever I find chunks of cooked ham, turkey or cheese on sale I get those and slice them myself – it’s much cheaper than buying them at the deli.
At the very least you’ll need an excellent bread knife and for that my favorite knife, hands down, is the Cutco 9 3/4″ Slicer. It glides smoothly through bread and meat like no other.
Enjoy!
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Be sure to also try our recipe for traditional Danish Rye Bread!
German Bread (Authentic Vollkornbrot)
Ingredients
- 4 1/2 cups einkorn flour you can also use whole wheat, spelt, rye or combination
- 1/2 cup whole einkorn berries or wheat, spelt or rye berries (***See NOTE about soaking)
- 1 3/4 cups cracked einkorn berries or wheat, spelt, rye (**See NOTE about cracking the grains **See NOTE about soaking)
- 1 cup whole flax seeds
- 1 1/2 cups sunflower seeds
- 1/4 cup sesame seeds
- 3 teaspoons salt
- 2 teaspoons dry active yeast
- 2 tablespoons sugar , optional but recommended
- 2 cups lukewarm water
- 2 cups buttermilk at room temperature
- 1 cup mild beer (optional, for a maltier flavor) at room temperature (can substitute water or buttermilk instead)
- 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.)
- 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 about 205 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
- How to "crack" the whole berries: I use my grain mill to crack them by putting it on the coarsest setting. Another option is if you have a Vitamix and use the dry container - pulse the whole berries a few times until you get coarse pieces of einkorn. A powerful food processor will likewise do the job. Alternatively you can also place the whole berries in a ziplock bag and use a heavy object to pound them to break them up.
- Soaking the Grains: I usually don't pre-soak the whole or cracked grain berries and just let my batter ferment for a full 24 hours which softens the berries, and I've always had great results. However, depending on the age of the grains you're using (even if you just bought them they may have sat in the store or warehouse for a long time) they may require a pre-soaking in order to be adequately soft. To be on the safe side you can pre-soak the grains overnight (pour hot water over them and let them sit) and then thoroughly draining.
Kate K says
This recipe calls for 1 3/4 cups cracked einkorn berries. Is this measured before or after the berries are cracked? The amounts would be different, wouldn’t they?
Kimberly @ The Daring Gourmet says
Hi Kate, that’s 1 3/4 cup cracked einkorn berries – so that’s measured after they’re cracked.
Kate K says
Thank you!
Kate K says
My batter is resting until tomorrow. Should I put the lid on the pan or leave it open?
Kimberly @ The Daring Gourmet says
Hi Kate, just cover loosely with some plastic wrap and bake it without the lid on.
Kate K says
Success! This bread is gorgeous! But I don’t like the flavor :'( It’s very sour and I’m not a fan of sour breads. It’s a shame because it’s so beautiful and the texture is divine.
Kimberly @ The Daring Gourmet says
Hi Kate, you can curb the sourness by omitting the beer and by soaking the whole grains overnight (then thoroughly draining) and proceeding as directed but forego the long fermentation period (e.g. prepare the batter in the morning, let it sit, and then bake it by the afternoon or evening).
Kate K says
Hi, Kim – I didn’t use beer. I used the whey from making yogurt. I will try soaking my whole grains first and prepare the batter using your timeline the next time. Thank you so much for your quick and helpful responses.
Chantal Stevens says
Thank you for this delicious recipe. I have made this bread several times and love it, but I don’t think it ever gets fully cooked. I use two pans, one bigger Pullman pan that uses 2/3 of the batter and a smaller regular bread pan for the last 1/3 (for a shallow loaf). I have left the bread in the oven for up to 140 minutes and when I slice the bread the middle of the slices is still sticky with no air bubbles. Should I cook longer? At higher temperature? Any tips?
Kimberly @ The Daring Gourmet says
Hi Chantal, I strongly recommend using a thermometer for this bread to determine doneness. It’s harder to tell when heavy breads like this are done compared to regular, lighter yeast breads and so using a thermometer is the surest way to know when it’s done.
Elizabeth Burke says
Thank you! I am in the middle of making this bread right now and I am using 2 traditional loaf pans because that is all I have. The last time I made a heavy bread like this was in Germany and it did not cook in the middle: any advice?
Thank you!
Kimberly @ The Daring Gourmet says
Hi Elizabeth, using the digital thermometer really is key to ensuring it’s cooked all the way through. With this kind of bread it’s really just too challenging to try and “guess”.
Courtney says
Hello! I just made this bread and I cooked it until the internal temp was 205 but the crust was VERY hard and the inside was still gooey and felt way undercooked. I’d like to try and finish cooking the inside without making the crust even harder. Any tips??? The taste is fantastic!
Kimberly @ The Daring Gourmet says
Hi Courtney, after the bread cooled down and sat a while was it still undercooked? The hard crust should have softened up after being stored in an airtight container for a few hours or overnight.
Odi says
So, I am German and here are my five cents. I really like the recipe but if you want to bake a truly German bread, skip the sugar. No German who has an ounce of dignity uses sugar in bread, unless it is a sweet bread. Vollkornbrot, however, is a hearty bread and what makes German/Austrian bread so fantastic is that it does not contain any sort of sweetener. This is also the reason why you can actually eat this bread without gaining weight. Give it a try, it really makes it better.
Kimberly @ The Daring Gourmet says
Odi, any German “who has an ounce of dignity” would do their research before making sweeping statements that have no factual basis. I am German and I’m sorry but you are absolutely and unequivocally wrong on both counts. 1) There are MANY non-sweet German breads that use sugar, for example in the form of Rübenkraut and Zuckerrübensirup (sugar beet syrup). The sugar isn’t used just for flavor but it serves an important function in the chemical reactions that take place in the bread-making process.
2) I don’t know what planet you’re living on to think that bread, including Vollkornbrot, is some kind of miracle diet food that is exempt from causing weight gain. Grains are full of carbs.
Robert Mullan says
Hi, Kimberly:
Based on your advice, I am now the proud owner of a KoMo grain mill! I have been using it almost daily (distractibaking, like so many others). A shipment of einkorn berries will arrive soon, and these will be the base grain for this recipe.
But first, a couple of questions. Do you suggest using the finest setting on the KoMo to grind the einkorn into flour? In light of discussion upstream, would a coarser grind result in a flour/carbohydrate that is “slower” (i.e., less quickly digestible)?
For the cracked berries, I have on hand spelt, hard and soft wheat, spelt, and rye. I’ll be using the KoMo to crack them. Do any of these grain options work better or worse in the KoMo?
Thanks for many fine recipes over the years. Staff in my office are eternally grateful for your Lebkuchen!
Kimberly @ The Daring Gourmet says
That’s fantastic, Robert, congratulations! I’ve been using mine 3-4 times a week for several years now and it’s still going strong.
Yes, I use the finest setting when grinding my flour but you can make it a little coarser if you prefer. I’m not sure that grain size itself is linked to a slower rate of conversion into glucose but in grinding your own flour you are ensuring that you truly have “whole” grain flour (complex carb), meaning the entire contents of the grain berry is in your flour (the bran, germ and endosperm).
For cracking the berries – I haven’t found that one works better than the other, they’re all great options. I set my KoMo to the coarsest possible setting for that.
Again, congrats on your new KoMo, and I hope you enjoy it as much as I have!
Germanwind says
I tried this recipe and did run into some of the issues that others had with it. I sufficed the yeast with 200gr sourdough leaven (made from my trusty sourdough starter). I did not add all the liquid as described in the recipe as the leaven is rather on the liquid side. The dough rose very nicely doubling volume after about 3-4hrs. So I was pretty happy. After about 7hrs of letting the dough rise I placed the dough into the loaf pans and let it sit in the loaf pans for another hour. The dough came up to the top of the form and it was time to bake. I have to admit that I lost a bit track of the baking time as it is pretty long but I did use a permanent-reading temperature probe that I inserted into the dough after about 45min of backing. before I took the bread out the internal temperature of the dough was up to 215F. According to the information given that would be sufficient. After taking out the bread and letting it cool down I was eager to cut the bread. The bread looked airy and bubbles formed for about 3/4 down from the top, but the bottom 1/4 came out dense and too doughy. I think that the flax seeds made the dough too gooey and hence the dough could not form bubbles at the bottom or squeezed the bubbles more to the top due to the weight and gooey dough consistency. I will try again reducing the amount of flax seeds and will report back here if it made a difference. Other than that the bread tastes fantastic and i definitely will make it again.
Kimberly @ The Daring Gourmet says
Hi Germanwind, I can’t speak to the impact of altering the recipe by using a liquid sourdough leaven as I haven’t tried or troubleshooted it. But it sounds like there was still too much liquid in the bread batter. You let the batter sit for the minimum amount of time, 8 hours – did you pre-soak the grains and allow them to sit to thoroughly drain? They can retain a lot of water so thoroughly draining is key. But I strongly recommended letting the batter sit much longer – the longer the better – as that helps ensure proper liquid absorption and distribution. I let mine ferment for 24 hours. I’m glad you enjoyed the flavor and hopefully by letting your dough ferment for 24 hours you’ll have greater success.
Anonymous says
Hi Kimberly, yes I soaked the grains the night before but all the liquid was absorbed. It did not look as if I can get any liquid out of the soaked grains. Is there a specific method you use. Next time I will make the batter a bit less wet and try again. Btw I cańt let it the batter sit for more than 8-10hrs because the sourdough leaving is most active during that time. Thanks for your reply, really appreciate it.
Cherie B says
I just finished the dough and now it’s resting. It’s like thick cake batter. Is that right? I boiled the cracked grain and it become like course hot cereal…maybe I cracked it too much in the blender. Anyway, I squeezed out as much liquid as I could and then cut back on the water in the recipe. It seems fine, but I’d appreciate your thoughts.
Also, I toasted the sunflower and sesame seeds! The batter tastes good already.
Cherie B says
Oh! I just realized I misread the recipe and should have only poured the boiling water over the grains. Well, it seems to be turning out anyway. It’s in the oven and smelling great.
Sandy says
Hi, I just tried it. Is it supposed to be so dense? Also, I used whole wheat grains and they just didn’t get soft, although I soaked them in boiling water overnight, drained them and again let the ‘dough’ rest for a full 24 hours before baking. Can I leave them out? If yes, what are the alternatives? I’m still on the hunt for a German bread recipe that’s perfect (tastes one years ago and haven’t forgotten the taste – simply divine!). Any and all suggestions will be welcome. I truly thought this was THE recipe. Perhaps I need to work at getting the einkorn. We don’t get it here (I’m in Lusaka). Thanks a bunch!
Spencer M says
Hello, I really wanted to like this bread and was really excited about it, but to me, I found that the fermentation process made it almost inedible, unless I lathered it up with rich butter and jam – but then I wasn’t tasting the bread so much as the butter and jam, with the bread as my carrier of sweetness and butteryness. I hadn’t tasted fermented bread after living for a year and half in Germany, but had had plenty of thick, seedy bread, which is what I was looking for. Maybe I will try again without fermenting and re-review
Sue says
I just made this recipe. I am loving it! I used only Einkorn. I accidentally weighed the Einkorn berries BEFORE processing them into cracked wheat, and the loaves came out perfect. I did let the dough sit for 24 hrs to ensure it would not be soggy and that the berries would absorb the liquids……the loaves came out perfect. I did not have the recommended pan so I used three small bread pans….they were full to the top when they went into the oven and they rose about 1/2″-3/4″ over the top. They look sensational. I used a dark beer….the taste was a little sour but not off putting at all. It is a hearty bread and both my husband and I are loving the crunch. Definitely use a digital thermometer…..I kept checking the temperature after the first sixty minutes of baking, since the loaves were small. They took a while, a hour and a half, possibly a little more. Just be patient and take the loaf out when checking the temp so as not to lose all the heat….Delicioso.
Kimberly @ The Daring Gourmet says
Thank you, Sue, I’m SO glad you and your husband are enjoying this bread and appreciate the feedback!
Cameron says
Hi, is my math correct, that this loaf yields 6120 calories?
Cameron says
Some other questions come to mind: what is the longest amount of time you would suggest for fermentation? Is 2 days too long? Is kefir a suitable substitute for buttermilk, and will a darker type of beer work okay? Thanks so much!!
Kimberly @ The Daring Gourmet says
Hi Cameron, I would recommend 24 hours – try that first. Unless you like breads that are very “tart” I wouldn’t go beyond that. Beer: The flavor of the bread will already be very robust after the 24 hour fermentation time so again, unless you want an even stronger flavor I would stick with a mild beer. Same thing with the kefir, it will contribute a more pronounced sour flavor than the buttermilk will (I’ve made this kefir before). All of this comes down to personal preference though and what you’re used to – after experimenting a time or two you’ll be able to determine how you like it.
Kimberly @ The Daring Gourmet says
That’s correct, Cameron. It’s a huge loaf – roughly 40 slices.
Scott Beethe says
Kimberly, I am in the process of making your bread for the first time. I have a couple of questions. You use 4 1/2 cups of flour. Is that sifted or packed cups? I am concerned I put in the wrong amount; what weight equivalent in grams do you suggest. Second, if I soak the grains, should I lessen the amount of water I add with yeast? The batter just seemed pretty runny when I put it in the pan. My bread is in the oven as I write so the outcome is unknown. Thanks in advance for some guidance.
Kimberly @ The Daring Gourmet says
Hi Scott, no, the flour is not sifted and no need to adjust the water amount. It is a batter, not a dough in the traditional sense of bread dough, so yes, it will be somewhat runny. How did your loaf turn out?