Vollkornbrot - Easy German Brown Bread

German brown bread called Vollkornbrot is a hearty, dense bread that tastes great with butter and jam for breakfast, or with meat and cheese for lunch. It's made with rye flour like Roggenbrot, but it's more filling since it's made solely from dark rye flour. And for softer loaves, try Brötchen, sunflower seed bread, and tangy pretzel bread!

Vollkornbrot is a traditional German brown bread that's super easy to make, and is packed with nutrition.

The word "Vollkornbrot" translates to "whole grain bread" since this bread is made with whole rye flour. It has a dense and hearty texture, slightly nutty flavor, and brown color.

Growing up in Germany, Vollkornbrot was a staple. You can often find it made into sandwiches with vegetables, cheese & sliced meat. For more delicious German sandwich loaves, try sunflower seed bread, hearty black bread, rustic farmer's bread, and spelt bread called Dinkelbrot.

Traditionally, Vollkornbrot is made with a sourdough starter rather than dry yeast. However, I add instant yeast to the dough to help it become a little lighter. Rye flour makes really dense dough, and without some instant yeast, one slice could feel like it weighs a ton in your stomach!

The classic tangy flavor is still there though, by fermenting a little sourdough starter before adding it to the dough.

Types of Rye Flour

Vollkornbrot is traditionally made from whole rye flour, which includes the bran, germ, and endosperm of the rye kernel. This means the bread has a high fiber content and rich nutritional value.

Dark rye flour is usually made from the whole rye kernel, but it can vary based on which brand you get.

Pumpernickel flour is always made from whole rye grains.

There's also white rye flour, also called light rye flour, which has had the rye bran and germ removed.

And medium rye flour usually has the germ and some of the bran removed.
These lighter rye flours are great for other bakes, but won't make a hearty Vollkornbrot loaf.

Ingredients & Notes

• Sourdough starter - Use an active, bubbly sourdough starter that's been recently fed.
• Warm water - Warm water from the tap between 75°F to 85°F is the ideal temperature.
• Dark rye flour - Make sure your dark rye flour is whole rye flour, or use pumpernickel flour.

• Steel cut oats - Add a chewy, hearty texture & nutty flavor. Soaking them in water allows our bodies to absorb more of their nutrients, and prevents the bread from being too dry.

• Salt - Enhances the flavor of bread and helps regulate the yeast's activity.
• Instant yeast - Helps the bread rise without needing to rely solely on sourdough.
• Sunflower seeds - Also called sunflower kernels; adds a crunchy texture and nutty flavor.

How to Make German Brown Bread

Recipe Tips

• Allow the bread to cool completely to room temperature for at least a few hours. If you try to slice it while it's still warm, the bread will be crumbly hard to cut.
• For a deeper flavor, wrap the cooled loaf in a clean kitchen towel and allow it to rest for another 24 hours before slicing it.
• This dough is not like other bread doughs, since it's not very elastic. To knead it, just squeeze and mash the dough with your hands, since it can’t be stretched. Keep kneading it until you can form it into a ball and there's no pockets of dry flour.
• Make sure your dark rye flour is made from the whole rye grain. If not, use pumpernickel flour.

Recipe Variations

• If you don’t have sourdough, combine the rye flour with water and let it soak at room temperature for about 30 minutes before mixing in the rest of the dough ingredients.
• Instead of steel cut oats for the soaker, you can substitute cracked rye kernels, which are also called cracked rye berries.
• Instead of sunflower seeds, you can substitute hulled pumpkin seeds, flax seeds, sesame seeds, or caraway seeds for a different texture and flavor.

Frequently Asked Questions

What is the "soaker" in this bread?

A soaker is a mixture of whole grains soaked in water before being mixed into bread dough. The purpose is to hydrate and soften the grains, which helps them taste better and release more of their nutrients.

What temperature is "room temperature"?

“Room temperature” in baking is usually around 70°F to 75°F. If your room is colder, leave your sourdough starter and soaker in a warm place, like in an oven with just the light on.

How do I store this bread loaf?

Allow the loaf to cool completely, then wrap it tightly in plastic cling wrap or aluminum foil. Store at room temperature for up to 3 days.
You can also freeze the bread for up to 3 months, and thaw at room temperature.