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Sliced Authentic German Vollkornbrot, a hearty whole grain seeded bread.

Authentic German Vollkornbrot (Whole Grain Seeded Bread)

This hearty, moist German bread is packed with a variety of seeds and whole grains, making it a satisfying choice for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Snack
Cuisine: German
Calories: 160
Ingredients Method Notes

Ingredients
  

Flours and Base Ingredients
  • 60 percent rye flour Dark or medium rye flour for deeper flavor and moisture.
  • 40 percent whole wheat flour Can substitute with spelt for a different flavor.
  • optional cracked rye or coarse whole rye Traditional addition for texture.
  • 2 to 4 tablespoons mixed seeds Choose from sunflower, flax, sesame, or pumpkin seeds.
  • 1 teaspoon salt Adds flavor.
  • 1 packet instant yeast Easiest option to use.
  • 2 cups warm water Essential for hydration.
  • 1 tablespoon honey or molasses Not required but adds flavor.
  • 1 tablespoon apple cider vinegar or yogurt Enhances the rye flavor.

Method
 

Preparation
  1. In a large bowl, combine rye flour, whole wheat flour, salt, yeast, and your choice of seeds.
  2. Add warm water, honey or molasses (if using), and apple cider vinegar or yogurt.
  3. Mix until fully combined; the dough should be thick and sticky.
  4. Transfer the mixture into a greased loaf pan, smoothing the top with wet fingers.
  5. Cover the pan and let the dough rise until puffy, about 45 to 75 minutes.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Bake for approximately 60 minutes, or until the bread is deeply browned and sounds hollow when tapped.
  3. Use a thermometer to ensure the internal temperature reaches 200-205°F.
  4. Cool completely before slicing for best results.

Notes

Wrap the loaf in a towel for day one, then transfer to a bag for storage. Avoid plastic wrap immediately to maintain crust texture.