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Vollkornbrot

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Vollkornbrot

Vollkornbrot, a staple in German homes, finds its origins in the country's rich tradition of bread-making. This dense, hearty loaf often graces the tables of families during breakfast or as a midday snack, offering a nourishing start to the day or a satisfying afternoon pause. Each German bakery has its own rendition, but the essence remains constant: a blend of whole grains and simplicity, crafted without pretense.

The taste of Vollkornbrot is robust and earthy, a celebration of grains with a hint of sweetness from molasses and a subtle crunch from sunflower seeds. It is firm yet yielding, with a satisfying chew that complements spreads or toppings of your choice, though it stands beautifully on its own. There's no need for embellishments here; the loaf's wholesome character is enough to entice another slice.

Ingredients

  • 400 gwhole wheat flour
  • 100 grye flour
  • 350 mlwater
  • 1 tspinstant yeast
  • 1 tbspmolasses
  • 2 tbspsunflower seeds
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 400 g whole wheat flour, 100 g rye flour, and 1 tsp instant yeast. Add a generous pinch of fine sea salt to taste. Stir these dry ingredients together to ensure the yeast and salt are evenly distributed throughout the flour.
  2. Create a well in the center of the dry mixture and pour in 350 ml of water and 1 tbsp of molasses. Mix the ingredients with a wooden spoon or your hands until a shaggy dough forms. The molasses will add a subtle sweetness and help the yeast activate.
  3. Turn the dough out onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. The dough should feel slightly tacky but not sticky, indicating that the gluten has developed properly.
  4. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it has visibly grown, about double in size. This can take around 1 to 2 hours, depending on the room temperature.
  5. Once risen, gently deflate the dough and shape it into a loaf. Sprinkle 2 tbsp of sunflower seeds on top, pressing them lightly into the surface. This will add a nutty flavor and texture to the crust.
  6. Preheat your oven to 220°C (428°F) and place a shallow pan of water on the bottom rack to create steam. This steam will help develop a crisp crust. Place the shaped dough on a baking sheet lined with parchment paper and bake for about 35-40 minutes, or until the loaf sounds hollow when tapped on the bottom.
  7. Remove the bread from the oven and transfer it to a wire rack to cool completely. Cooling on a rack allows air to circulate around the loaf, preventing the crust from becoming soggy and ensuring the crumb sets properly.
  8. Once cooled, slice the Vollkornbrot and serve it with butter, cheese, or cold cuts. The dense, hearty texture pairs well with a variety of toppings, making it a versatile addition to any meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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