A thoroughly authentic German Bread Recipe (Vollkornbrot)!  This delicious traditional German whole grain seed bread is 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.
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? Â Modern day wheat over the centuries has undergone a series of genetic changes for the purpose of increasing yield and gluten content. Â It almost unidentifiable to its ancestor (and my guess is that is why gluten issues are a more recent occurrence). Â Einkorn is the most ancient form of wheat on earth and hasn’t undergone these genetic changes. Â It is the purest form of wheat we have. Â You can purchase einkorn online HERE.
The advantages of einkorn: Â Most agree it tastes better than wheat and is much easier to digest, even easier than spelt. Â 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. Â 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. Â 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. Â I take out what I need for a few weeks at a time and store the rest in a dark, cool place. Â It saves money that way and I have easy access to everything I need. Â 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. Â I use it nearly every day grinding my own flours, making cornmeal and a variety of mixes. Â I cannot recommend it highly enough.
This traditional German bread uses a combination of whole einkorn berries and ground einkorn flour. Â 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!
German Bread Recipe (Vollkornbrot)
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. Â (You can do this by hand if you prefer.)
NOTE: 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. Depending on the age of the grains you’re using they may require a pre-soaking in order to be adequately soft. 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 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. Â But it also helps ensure that the center of the bread is fully cooked. Â 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). Â It’s also the loaf pan that is used to make the famous French pain de mie bread. Â 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 205-210 degrees F.
Let is sit in the pan for 5 minutes before removing it, then let it cool completely on a wire rack.
Once cooled you can slice the entire loaf in advance or slice as needed.
We have a decades-old Hobart commercial slicer that we picked up on Craigslist years ago. Â I used to be the manager of a delicatessen in England and Hobart is the gold standard in food slicers. Â 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. Â Chef’s Choice Slicers are consistently ranked at the top. Â I haven’t personally tried one, but they get excellent reviews. Â Having a good slicer to get clean, thin slices of bread that look like something you bought at a professional bakery is really nice. Â 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. Â It glides smoothly through bread and meat like no other.
Enjoy!
For more delicious bread from around the world be sure to try our:
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 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
- 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.Â
- Soaking the Grains: 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. 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. If you wish you can pre-soak the grains overnight (pour hot water over them and let them sit) and then thoroughly draining.
Nutrition
Originally published on The Daring Gourmet December 11, 2019
JWarfield says
Thank you so much for posting this recipe!!! I was born in Germany and don’t like how limited my access to good bread here is in the states. I want to start making this for my family since I want my kids to grow up eating “real” bread in my opinion. ;) I was curious if you could give me an idea of what kind of beer you tend to use or what is considered “mild.” I have been making our own bread, but wasn’t thrilled with my current recipe. I can’t wait for my new ingredients to come in to make a big batch of this. Also, does this bread freeze well? I normally make a loaf, slice, and freeze half so we don’t feel rushed to eat it all. Thank you again!!
Kimberly @ The Daring Gourmet says
Hi JWarfield! For the beer I just buy whatever is on sale :) Look for a beer that is light in color and you’ll be good to go. Yes, this does freeze well. For convenience I like to pre-slice the loaf and then freeze the slices a few at a time between waxed paper, that way I can grab a small stack at a time, let the slices thaw and they’re ready to eat.
JWarfield says
Thank you so much!
Michael A Monteleone says
Wonderful recipe with very complete instructions. Couldn’t find the average number of slices per loaf? Trying to get nutritional value per slice.
Bethany says
I am so excited to try this bread! I used to live in Finland and we ate a type like this quite often, but it is impossible to find here. I had not even thought about the idea of making it on my own until I found your recipe. Thank you!!
Kimberly @ The Daring Gourmet says
Wonderful, Bethany, I hope you enjoy it, please let us know what you think!
Sybille says
I am going to try this tomorrow. Just a couple of questions:
is dry active yeast the same as instant yeast, and if so, how do the quantities compare?
is there any advantage in soaking the grains first?
can’t wait to get this in the oven :-))
PS I make my own quark as well – I live in the tropical north of Australia and can’t get it here
Kimberly @ The Daring Gourmet says
Hi Sybille! Yes, they are the same thing so you will use the same quantity. There is no need to soak the grains, they will soften as the batter sits/ferments and while the bread is baking and they will be plenty soft. Plus soaking the grains will result in a wetter batter and that may negatively impact the final outcome. YES, homemade Quark is the way to go!
Louise Malan says
I used 2 bread pans and it turned out quite well- 2 Pampered Chef stoneware bread pans, in which I bake all my loaves.
Kimberly @ The Daring Gourmet says
Perfect, Louise, thanks for sharing!
Samantha says
I have just made the batter and it seems to extremely liquid, does not feel like dough at all. The liquid I added: 2 cups of lukewarm water (yeast mixture) and 3 cups of butter milk. Please advise ASAP :)
Kimberly @ The Daring Gourmet says
Hi Samantha, correct, the consistency is not like traditional dough but more like a batter. It will thicken a bit more as it sits for the instructed amount of time but it will still be a thick batter. Let us know how it turns out!
Anonymous says
Thanks, about to bake it! Would two standard bread pans work? I don’t have the one you recommend.
Kimberly @ The Daring Gourmet says
Two may be slightly too much, you’ll probably end up with one that’s full and another that’s not quite full.
Judith says
Hi
My daughter brought me some sourdough starter. I am wondering if I can use this in this bread instead of the active yeast? when and how do I add it? and would I need to let it sit for so long then?
I have made this recipe numerous time – it is delicious but I find if I leave it too long it is a bit too sour for me, so don’t leave it as long and it is perfect.
Thank you
Kimberly @ The Daring Gourmet says
Hi Judith, I’m so glad you’ve made this several times and love it as much as we do – thank you! Yes, as long as the starter is plenty strong and active you can use it in place of the dried yeast. Without having tried it myself though I hesitate to guess on how much to use and how to alter the other ratios. If you give it a try please let us know how it turns out!
Cynthia says
Hi Judith. I’ve been wondering about sourdough swap as well. How did it work for you?
Anonymous says
Hi, I have not tried it for fear I would waste all those great ingredients if it doesn’t work. I have been trying whole wheat sourdough recipes – but still have not been successful – so am going to keep on trying and once I can successfully make some good sourdough – then will try to incorporate the volkornbrot ingredients.
Anonymous says
Sounds like we’re in the same boat – both on the WW sourdough account and fear of wasted ingredients. I’ll let you know if I do give it a go and it works.
Anonymous says
Here is my comment to Kimberly re: using sourdough. I will continue reducing amount of active yeast and using more sourdough with each next loaves.
Hi Kimberly, A couple of years ago, I asked you if you had tried baking it with sourdough starter and you had said that you had not. Well, I finally tried it. I used 1 tsp of expired active yeast and about 2 tblsp of my sourdough starter. I ground the einkorn berries to a corse consistency because I couldn’t find cracked berries. I used, rye, spelt, einkorn and whole wheat flour, added chia seeds, black sesame, flax, sunflower and pumpkin seeds and used almond milk instead of beer (because I didnt have any on hand) and only let it rise for 8 hours. Baked for 125 minutes. It turned out perfect. I love your recipe. Next loaf will be with Almond Milk/lemon instead of the buttermilk because am trying not to use dairy. Thank you for sharing. Such good bread
Teresa says
your bread looks sooo good! do you think cashew milk would be a suitable replacement for buttermilk for your vegan followers?
Kimberly @ The Daring Gourmet says
Hi Teresa, yes that should work just fine. Happy baking!
Tim Wiedman says
I’M IN HEAVEN!!! I haven’t had bread this good since I was in Germany. I was intimidated at first to make this, though I do have some bread-baking experience, but your pictured tutorial made it easy to follow along each step of the way and in the end I pulled out a perfect loaf of vollkornbrot that I’m now savoring to the last crumb. I’ll be making this bread again and again.
Kimberly @ The Daring Gourmet says
Wonderful, Tim, I’m so thrilled to hear that, thank you!
Louise Malan says
We love this Volkornbrot recipe. Strange at first with the wetter dough, but now I am used to it and can now even see when the gluten is activated. I have made it with einkorn,bronze chief and spelt berries. The spelt was excellent. I am also going to try prairie gold berries,my favorite wheat for other bread. I use two stoneware bread pans for the recipe and it works perfectly. I substitute water for the beer, but use the buttermilk.My husband loves this bread for his sandwiches for his packed lunch. Coming from South Africa, we love the wholewheat breads. I have tried all kinds of things to get the whole wheat bread just right. Never thought to just leave some berries whole! Thank you for sharing the recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Louise, I’m so glad you both love this bread as much as we do – thanks so much for the feedback!
Ilona says
So I understand that the bier can be omitted, but how about the buttermilk?? Is it an absolute necessity to the bread? I’d rather make it without the bier or milk, but don’t want to ruin the flavor
Kimberly @ The Daring Gourmet says
Hi Ilona, the beer and buttermilk both contribute to the flavor and texture, but using water only should certainly work.
Anonymous says
If I used sourdough starter instead of yeast would it be okay to omit the milk and beer? Beer isn’t allowed in the house and I’m not a fan of buttermilk so that’s the only reason I ask. But I don’t know enough about how to make this kind of bread to make that big of an adjustment, so I’d really like to know if you think it would work okay or if i should just use more water. Sorry for all the questions, and thanks for replying so quickly, I would love to make your bread!!!
Kimberly @ The Daring Gourmet says
Unless you have a dairy allergy I would leave the buttermilk. Don’t worry about the flavor of the buttermilk, you won’t be able to taste it in the bread. The beer you can omit.
Angelika says
Wahnsinn! Mein Lieblingsbrot!! Obwohl ich schon selber Brot machen, haupsaechlich Bauernbrot, dies hier ist also Brot der Wahl wenn ich in Deutschland bin. Also mit Nutella oder Marmelade, himlish lol :)
Frage bezueglich Rye und Spelt Mehl sollte man kein Einkorn Mehl haendlich haben. Ist halb und halb ein guter Ratio oder mehr Spelt wie Rye? (2/3 & 1/3)? Natuerlich muss ich gleich Einkorn bestllen.
Kimberly @ The Daring Gourmet says
Wunderbar, Angelika! Du, gleich HEUTE hab ich eins gebacken und zwei Scheiben gegessen…eins mit Nutella und die andere mit Kirsch Marmalade! :) Ratio – either or, I find any combination/ratio is excellent. Happy baking! :)
Angelika says
Fantastisch :) mach ich gleich heute!! Liebe Gruesse aus WI
Candace Nielson says
This is THE BEST vollkornbrot I’ve had since I left Germany over 20 years ago! It’s exactly like I remember it, maybe even better. I’ll be making this again and again. Thank you so very, very much!
Kimberly @ The Daring Gourmet says
Fantastic, Candace, I’m so glad you enjoyed it, thank you!
Bill says
Does the whole flaxseed shell or coat breakdown in the whole process? I’ve understood that flaxseed needs to be ground in order to get the nutrition of the seed i.e. that normal digestion will not breakdown the the coat.
Kimberly @ The Daring Gourmet says
Hi Bill, no, it doesn’t break down. Whole flaxseeds in bread provide bulk, texture and a great source of insoluble fiber.
Nicolette says
Have you worked out the cost per loaf on this recipe?
Kimberly @ The Daring Gourmet says
No, I haven’t. Cost is going to vary depending on where you get your grains. For example, I also use organic, non-gmo grains and they’re pricier.