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
Debbie Krenitsky says
This looks wonderful. My husband and I just got back from Germany and every day he bought this bread. The link to the pullman pan took me to the large pullman with cover. Is this the correct one to order, as I have got to make this.
Thanks for posting!
Kimberly @ The Daring Gourmet says
Hi Debbie! Yes, that’s the right pan, it makes a very large loaf. Please let us know what you think once you’ve tried it!
Ginger Bardenhagen says
Vollkornbrot is something that I really miss. I lived near Stuttgart (Tübingen) and in Mainz for a while and ate this type of bread daily. I have celiac now so can’t do eikorn or spelt but I can do oats and I have oat groats, pin oats and oat flour I could try.
Has anyone else tried it with oats?
Monika says
Could I use sourdough starter
Instead of yeast? If yes what amount?
Joanna says
This bread looks amazing and I cannot wait to try baking it. For a vegan option can I make the buttermilk by using almond milk with vinegar?
Kimberly @ The Daring Gourmet says
Thanks, Joanna, and yes, you can substitute almond milk, no problem. Happy baking!
Christina Chung says
I was so excited to try this out and it turned out perfect by following your instructions exactly! Its a beautiful loaf to look at and the best to eat with cream cheese and jam! I didn’t have beer so I substituted with Buttermilk as you suggested. I baked it to 205F which took 110 minutes – the crust turns out quite hard though. I’m ok with a hard crust however it may be a bit much for people with sensitive or false teeth. Any tips on how to make the crust softer?
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Christina, thank you! Yes, the crust is hard (the nature of the sourdough ferment) but if you store it in an airtight container it will soften up.
Rachel Feldkamp says
I baked this in hope of recreating some bread I get from a little shop in my town that’s delicious but very pricey. Just cut my first slice and the taste is very similar; nutty, dense and ever so slightly sour. Unfortunately it isn’t cooked all the way through. My fault, I don’t have a Pullman pan so I just used two small loaf pans. They were in for 2 1/2 hours and internal temp read 205 when I took them out but the middle is still a little wet despite a very crusty exterior. I’ll probably still eat it, just toasted, but wanted to leave a review to emphasize the importance of using the right size pan. Maybe next time I’ll reduce the temp and bake even longer? Not sure. I just know I don’t have room for another pan.
Barbara Johnson says
As a complete novice at baking bread, this came out really well. I had to increase the baking time to 2 hours using a thermometer to test the internal temperature.
My only holdback is the beer made the taste too strong for me and I like a sweeter bread. I know I can omit the beer and buttermilk by using water, but can I increase the sugar (I used agave nectar) without changing something else. Also, add additional seeds like pumpkin or more sunflower seeds.
Thank you!
PS-I can’t wait to try your other recipes!
Kimberly @ The Daring Gourmet says
Hi Barbara, I’m so glad it was a success! Yes, feel free to add sweetener and you don’t need to change anything else unless you’re using “a lot” of liquid sweetener, in which case you may need to add a little extra flour to compensate for the additional liquid (but again, only if you’re using quite a bit, which I doubt you are). Absolutely, add any other seeds you like.
Lynn says
Hello! Thanks so much for your recipe and your explanation of Einkorn flour and gluten sensitivities. I learned a lot! Because I am diagnosed with Celiac Disease I would like to consider subbing out the Einkorn flour and berries with buckwheat and oats (rolled and/or steel cut). Any thoughts or experience with substitute ingredients? I’m OK with experimenting, but just thought I’d ask first. Thank you!
Kimberly @ The Daring Gourmet says
Hi Lynn, I’ve subbed other grains in the wheat family (spelt, rye, regular wheat) but have not tried substituting gluten-free grains and so I don’t know how well it would work. If you try it let us know how it goes!
Maureen Quinn says
ok thanks..looks good. smells amazing..
MAUREEN QUINN says
I am to assume that I put the lid on the Pullman pan for the full baking time? First time making this. :)
Kimberly @ The Daring Gourmet says
Hi Maureen, I don’t. This lid is usually to keep the bread compressed and in a square shape as it rises but in the case of this particular kind of bread, it’s so heavy that it isn’t going to rise much anyway. The pictures you see in the blog post are of the bread baked without the lid on. It’s optional.
Sam says
Just made this for the first time. Worked really well except that the uncracked spelt berries came out too hard, crunchy. Anyone else experience this? Suggestions?
Kimberly @ The Daring Gourmet says
Hi Sam, how long did you let the batter ferment? Ideally it should be as close to 24 hours as possible – it not only increases the sourdough properties but ensures the berries are softened.
Cristabel says
This bread looks divine! It looks like the bread of my youth, not the slightly grey, light brown nothing good in it loaf I find at the store.
I had decided to start making my own bread…full of seeds and whole grains…organic!
Your recipe is the first load I will make, so thank you so much for posting it!!!
Kimberly @ The Daring Gourmet says
Fantastic, Cristabel, please let us know how it turns out!
Julie says
Hi Kimberly. Thanks for posting the Vollkornbrot recipe and also for thorough comments to questions! :) I didn’t see this info so wanted to ask you…for cracked einkorn berries…do I just put the whole berries in a baggie and roll over them with a wooden roller?? How do the berries become ‘cracked’? Any special tips? Danke schoen!
Kimberly @ The Daring Gourmet says
Hi Julie, yes, you can do that. Putting them in a baggie and smashing them with a meat mallet or similar will probably work a little better. Or you can put the whole berries in a food processor and briefly pulse to break them up.
Julie says
Thanks so much, Kimberly. I’m making this now! Fingers crossed for success! :)
Anastasia says
I made the batter/dough last night and let it rise for about 19 hours. I used 1:1 Einkorn to rye flour. In place of the cracked einkorn, I used whole rye berries. I used tve recommended 13x4x4 Pullman. My thermometer read 202.5 after more than 3 hours. I thought that there might have been an issue with the thermometer, because it had baked nearly double the time.. Luckily, I was impatient and didn’t let it cool all the way before cutting into the bread. I discovered it was still raw, so I put it back in the oven and I’m hoping it will cook through. Do you think this has to do with using whole rye instead of cracked rye? Perhaps they needed more time to soak up the liquid before being baked? Thanks for your help.
Kimberly @ The Daring Gourmet says
Hi Anastasia, yes, that’s my guess. The 1 3/4 cups are supposed to be cracked, which changes both the volume and the absorbability. It sounds like having used whole berries instead of cracked there was too much liquid left that never got properly absorbed.
Wouter says
Great recipe. I was able to adapt this to sourdough with no problem. I made an einkorn starter(3 straight days of feeding a regular starter with whole einkorn). I used 250 gm of leaven (150 Einkorn flour/100 gm H20). Then I just subtracted those amounts from the flour and water portions respectively. I let the dough ferment the full 24 hours. I also used Kefir rather than buttermilk as that was all I could find. The best part is how easy this is to make.
Having never made any Volkenbrot style bread before, the dough was amazingly wet (more like batter) but it came out perfectly. I used a thermometer which was key, without that I thought it was done at 110 minutes, but it actually needed 125.
Really good with cream cheese, nova salmon and red onion! Of course good with good butter and jam too.
The texture allows good thin slicing with a good bread knife.
Kimberly @ The Daring Gourmet says
Fantastic, Wouter, I’m so glad you enjoyed it, thank you! Thank you also for the insight on adapting it to sourdough.
JBreckwoldt says
Thank you so much for posting this! I just followed your link to the loaf pan. And if I order more of your recommendations I’ll follow your links. :) My mother was born and raised in Germany and I grew up eating her fresh baked bread. I baked bread when my children were smaller too, but haven’t in a while. Last night my husband and I had some Dreikornbrot at a restaurant (in the US) and it was delicious!!! So today I’m searching for a recipe. I don’t have a bread mixer so I’m wondering how long to knead the bread by hand? Same 10 minutes? Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, JBreckwoldt! Yes, 10 minutes of stirring by hand will be sufficient. Happy baking and please let us know what you think once you’ve tried it!