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Vollkornbrot

A wholesome and hearty German bread packed with nutritious whole grains and seeds, perfect for sandwiches or toast.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour Essential for the authenticity and nutrition of the bread.
  • 1 cup rye flour Brings a unique flavor profile and enhances the density.
  • 1 tablespoon salt Enhances flavor and strengthens gluten in the dough.
  • 2 teaspoons instant yeast For a reliable rise, ensuring a nicely aerated loaf.
Wet Ingredients
  • 1 cup warm water Activates the yeast, giving the bread a good rise.
  • 1/2 cup buttermilk Adds moisture and a slight tang to the flavor.
  • 2 tablespoons honey Natural sweetener that complements the bread's richness.
Additional Ingredients
  • 1/2 cup mixed seeds (like sunflower and pumpkin) Adds crunch and nutrients.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the whole wheat flour, rye flour, salt, and instant yeast until evenly mixed.
  2. In a separate bowl, mix the warm water, buttermilk, and honey until combined.
  3. Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon or spatula until a sticky dough forms.
  4. Dust a clean surface with flour and knead the dough for about 8-10 minutes until elastic but slightly sticky.
Rising
  1. Place the dough in a greased bowl, cover with a damp cloth and let it rise in a warm area until it doubles in size, about 1-2 hours.
  2. After rising, punch the dough down and fold in the mixed seeds. Shape into a loaf and place in a greased loaf pan. Cover and let rise again until it doubles, about 30-45 minutes.
Baking
  1. Preheat your oven to 375°F (190°C). Bake the loaf for 40-50 minutes, or until it sounds hollow when tapped on the bottom.
  2. For a softer crust, brush the top with melted butter immediately after baking.
Cooling
  1. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack and wait until completely cooled before slicing.

Notes

For the best results, consider toasting the seeds before adding them to the dough. You can also add raisins or apricots for a sweeter version. Maintain a well-floured workspace to prevent sticking.