Authentic German Bread Recipe (Vollkornbrot)Ā A thoroughly authentic German bread that’s nutrient dense with a fabulous texture and positively packed with flavor!Ā This makes a large loaf that freezes well so you can conveniently grab some whenever you’re in the mood.
Authentic German Bread (Vollkornbrot)
Few things are better than a freshly baked loaf of bread slathered down with butter and some good jam. Ā That’s true for crusty breads with fluffy interiors and the more hearty, dense breads that I also know and love from Europe.Ā Here is a German bread that is beloved throughout Germany and is also widely enjoyed in Austria and Switzerland. Ā 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? Ā Modern day wheat over the centuries has undergone a series of genetic changes for the purpose of increasing yield and gluten content. Ā It almost unidentifiable to its ancestor (and my guess is that is why gluten issues are a more recent occurrence). Ā Einkorn is the most ancient form of wheat on earth and hasn’t undergone these genetic changes. Ā It is the purest form of wheat we have. Ā You can purchase einkorn online HERE.
The advantages of einkorn: Ā Most agree it tastes better than wheat and is much easier to digest, even easier than spelt. Ā 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. Ā 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. Ā 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.Ā And for that reason it’s also much more expensive here in the U.S.. Hopefully that will change as it becomes more common. Ā 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. Ā I take out what I need for a few weeks at a time and store the rest in a dark, cool place. Ā It saves money that way and I have easy access to everything I need. Ā 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 millĀ is the pride and joy of my kitchen. Ā German engineering at it’s best, the KoMo grain mill is simply awesome. Ā 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. Ā I use it nearly every day grinding my own flours, making cornmeal and a variety of mixes. Ā I cannot recommend it highly enough.
This traditional German bread uses a combination of whole einkorn berries and ground einkorn flour. Ā 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!
How to Make Vollkornbrot (German Whole Grain 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. Ā (You can do this by hand if you prefer.)
NOTE:Ā I personally don’t pre-soak the whole or cracked grain berries and let my batter ferment for a full 24 hours which softens the berries.Ā Depending on the age of the grains you’re using they may require a pre-soaking in order to be adequately soft.Ā If you wish 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 theĀ yeast mixture along with the buttermilk and beer. Ā 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.Ā If you’re letting it sit for less than 24 hours, presoak the grains overnight in advance and drain thoroughly). Ā 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 butteredĀ Pullman Loaf PanĀ and smooth the top so it’s even.
Baking this bread in a Pullman loaf pan yields those nice small, square slices of bread. Ā But it also helps ensure that the center of the bread is fully cooked. Ā 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). Ā It’s also the loaf pan that is used to make the famous French pain de mie bread. Ā 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 accurateĀ 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.
Ā 
We have a decades-old Hobart commercial slicer that we picked up on Craigslist years ago. Ā I used to be the manager of a delicatessen in England and Hobart is the gold standard in food slicers. Ā 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. Ā Chef’s Choice Slicers are consistently ranked at the top. Ā I haven’t personally tried one, but they get excellent reviews. Ā Having a good slicer to get clean, thin slices of bread that look like something you bought at a professional bakery is really nice. Ā 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. Ā It glides smoothly through bread and meat like no other.
Enjoy!
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.) 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 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:Ā 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.Ā A powerful food processor will likewise do the job.Ā Alternatively you can also place the whole berries in a ziplock bag and use a heavy object to pound them to break them up.Ā
- Soaking the Grains:Ā I personally 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.Ā 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.Ā If you wish you can pre-soak the grains overnight (pour hot water over them and let them sit) and then thoroughly draining.
Marsha says
When I added hot water to the berries and let it sit, they completely absorbed the water, so when I added them to the other ingredients, it was REALLY liquidy. How can I account for the water used for the berries? You mentioned that because we didn’t know how old the berries had been sitting in a warehouse, they should be soaked. Is there a certain amount of water in which the berries should sit and is there a way to account for it in the recipe?
Kimberly Killebrew says
Hi Marsha, no there isn’t a set amount of water for soaking that should be used and I haven’t had a problem using berries that have absorbed a lot of water, just let them drain for a little while to remove any excess liquid. I proceed with the other ingredients as indicated and the outcome has always been successful.
Becky says
Is this for just 1 loaf or should I slit it in 2 loaf pans?
Kimberly Killebrew says
Hi Becky, this is for one large pullman loaf.
Michelina says
Hi Kimberly: if I soak the crackled berries overnight, when I add them to the dough, before or after I let the dough rise for 24 hrs?
I did recipe before without soaking berries and they were hard, so I am soaking now.
Thank you for your answer
Kimberly Killebrew says
Hi Michelina, you add them before you let it rise/ferment. In other words, add the soaked cracked berries at the same time as all the other ingredients. Happy baking! :)
Meike says
Is the dough supposed to rise? Mine didnāt over night
Kimberly Killebrew says
Hi Meike, this is a very wet dough/batter and will not rise like regular bread. The batter will become a little puffy as it ferments and develops air pockets throughout, but it will not “rise” per se.
Vi Huisingh says
Hi I have yet to try this receipe but fell in love with the fire brick oven baked vollkorn bread I tasted in an Austrian B & B. I think I was told back then the baker at the B & B said they used sour dough starter and Einkorn and med rye flour (about a cup)
It had hints of anise and all the seeds like your receipe. Because I love Sour Dough
breads I would like to ask if an Einkorn starter would work with your receipe as I am trying to find a way to by pass our American wheat whose Gluten I cannot tolerate? Also
since I do not have a flour mill, would I be able to use my Vita Mix and get a fine enough grind? When I bought it they told us it worked great for grinding grains into flour. thank you for your insights.
Kimberly Killebrew says
Hi Vi, yes you can use your Einkorn sourdough starter and yes, you can use your Vitamix to make the flour as well as to blitz the whole einkorn berries to crack them. Happy baking! :)
Sandy C says
Hi. I was wondering whether this could be made with sourdough starter as well. Could you give the approximate change to the recipe in terms of obviously we would not use yeast, but what else would I omit? Thanks!
Kimberly Killebrew says
Hi Sandy, here is feedback I’ve gotten from two readers on how they substituted the sourdough:
Reader 1: “For those who want to use sourdough, here are my modifications:āØ1. Substitute 2tsp active dry yeast with 1 cup sourdough starter (100% hydration)āØ2. Compensate liquid by removing 1/2 cup from water.”
Reader 2: “I subbed water for each liquid and used about 2oz ripe sourdough starter instead of yeast, turned out great! I used a half recipe split between two regular usa bread pans and for more oven spring, I cooked covered (with 2 more bread pans) for the 1st 15m at 450 f before reducing to 350.”
Sandy C says
Thank you, Kimberly. Iāll give it a try this week!
John says
Any suggestions for how long to bake if I don’t have a Pullman left hand, and I just have a eight and a half by four and a half loaf pan?
Kimberly Killebrew says
Hi John, that’s no problem, you just won’t be able to fit all of the batter in the pan. Baking time will be roughly the same but your best bet to ensure the loaf is cooked all the way through is to use a thermometer and aim for 205 degrees F.
Naia says
This is one of my favorite recipes EVER! I have made this bread countless times and have given a loaf as a gift on numerous occasions (the first time I ever made it was to give to my German friend who missed bread from home and she loved it !!)
Soo delicious, and is the perfect breakfast with goat cheese and jam.
Thank you so much!
Kimberly Killebrew says
That’s so wonderful, Naia, I’m happy this has become a “regular” and really appreciate the feedback, thank you very much! :)
heidi kimball says
It seems to me that 5 cups of liquid are too much for the amount of flour. It seems to make the dough very wet and on your Vollkornbrot you only have 2 cups of liquid…..please assist me on this….I am a bit confused….thank you so much
Kimberly Killebrew says
Hi Heidi, this Vollkornbrot makes a larger loaf of bread than the Danish Rye Bread (which is what I think you were referring to?) and calls for a larger pan. I know 5 cups sounds like a lot, but that is the correct amount, I promise :) The batter will be very wet initially but over the time as the batter sits the cracked and whole berries and the seeds will all expand and absorb the liquid.
Carolina says
Hi, I love this bread so much! I have baked it so many times. My favorite version so far, is half einkorn half whole wheat flour, beer and instead of buttermilk I replaced it with homemade plain yogurt. The taste was delicious and the texture moist yet firm. Thanks for such a wonderful recipe! Just baked another batch, this time with spelt and dark rye, beer and yogurt, let’s see how it turns out.
Kimberly Killebrew says
That warms my heart, Carolina, thank you so much! :)
Laura says
May I use grounded flax seeds? I have so much in the house and I am not using it
Kimberly Killebrew says
Hi Laura, yes you can. Ground has a more pronounced flavor so I would probably use a little less than a cup.
Tess says
Is it possible to substitue rye berries and rye flour for einkorn? Thank you
Kimberly Killebrew says
Hi Tess, absolutely, there are a number of grains you can substitute with great results. Happy baking! :)
Frances says
So thankful for such a simple great recipe! I Subbed water for each liquid and used about 2oz ripe sourdough starter instead of yeast, turned out great! I used a half recipe split between two regular usa bread pans and for more oven spring, I cooked covered (with 2 more bread pans) for the 1st 15m at 450 f before reducing to 350. Oh also I sometimes sub buckwheat groats or Farro for the rye, works great
Paloma says
Greetings!
I have read the whole recipe and every comment, yes really! I have 2 questions. In the recipe header the fermentation time says 2 days but in the explanation it says 24 hours. Could it be left for 2 days? Also, nowhere do I see mentioned fresh yeast. Is that a good idea to use for this bread? Have you ever tried it? I am so excited to try this because it resembles bread from the only place we used to be able to buy it from, but which has now closed. I have just made a batch each of your marzipan and pistachio marzipan and they are divine. Thank you!
Kimberly Killebrew says
Hi Paloma, I’m so glad you enjoyed the marzipan recipes, thank you! Thanks also for catching that glitch. It’s up to 24 hours. You don’t want to exceed that or the bread will taste very sour. Yes, you can use fresh yeast.
Eva says
This looks delicious. I’ve bought the ingredients but still need to get the pan. Do you think two smaller 1lb ones would work as well as the large 2lb if I reduce the baking time? Thanks so much for your help.
Kimberly Killebrew says
Hi Eva, yes you can absolutely do that.
rachel says
Hello, thank you for this wonderful recipe. I have bought this bread before and decided to make my own. I have not made it yet but have questions. How would I incorporate whole rye berries that have been soaked/sprouted into the recipe?. What would I grind the soaked berries with? a cusinart?, or would a flour mill work? (it seems like it would get gummed up). Would any other ingredients need to change?. I am a whole food ethical vegan and would use plant mylk with lemon or vinegar added. I would not be using Einkhorn, just rye. Thank you again, rachel
Kimberly Killebrew says
Hi Rachel, this recipe calls for a combination of flour, whole berries, and cracked berries. You can definitely substitute your soaked/sprouted rye berries for the whole berries and for the cracked berries I would just give them a quick blitz in a food processor or Vitamix. For the flour you will need to use flour. It can be sprouted grain flour but for measurement purposes it needs to be dry flour.