This German Vollkornbrot (Whole Grain Bread) is quick and super easy to make - no Sourdough leaven is needed. It is loaded with healthy grains and seeds and tastes great with some butter, jam, Nutella, or a selection of cheese and cold cuts.
The flavor and texture of this whole-grain bread is like buying it fresh from a German bakery! It is dense, chewy, packed with nutrition and is full of flavor.
The traditional way to eat Vollkornbrot is to cut thin slices, no more than a ΒΌ inch (5 mm). This healthy whole grain bread is wonderful with your choice of butter, jam, Nutella, or a selection of cheese and cold cuts.
HOW TO MAKE GERMAN VOLLKORNBROT
Let's get started:
- Dissolve the yeast in the lukewarm water and let sit for 10 minutes. The mixture will become frothy.
- Combine all of the dry ingredients in the bowl of a stand mixer with a dough hook attachment. However, you can do this by hand if you prefer.
- Add the yeast/Water mixture along with the apple cider vinegar. Knead the dough for abot 3 minutes. The dough will be quite wet. This is good. Cover the bowl with a platic wrap, and let sit at room temperature for at least 30 minutes, or up to 4 hours. This will allow the dough to ferment, and also absorb the liquid.
- Preheat the oven to 400 Β°F (200 Β°C)
- Transfer the dough in a prepared loaf pan and smooth the top to even it out. Sprinkle with rolled oats and press them slightly down.
- Bake on the middle rack for about 50 minutes, then remove the bread from the loaf pan and continue baking by itself for another 10 minutes. Allow the bread to cool completely on a wire rack before slicing.
Ingredients for this healthy whole-grain bread are rolled oats, sunflower seeds, pumpkin seeds, sesame, and flax seeds. Also, Hemp seeds and cracked wheatberry would also be a wonderful addition to this bread.
The Bread flour can be substituted with Spelt or Einkorn Flour for suburb flavor and nutrition.
Watch my quick 1-minute video below of how easy this bread comes together!
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Recipe
German Vollkornbrot (Whole Grain Bread)
Ingredients
- 2 cups water (lukewarm)
- 2 teaspoon dry active yeast
- 2 Β½ cups bread flour (substitute with Spelt, or Einkorn flour)
- 1 β cup rolled oats
- β cup sunflower seeds
- β cup pumpkin seeds
- β cup sesame seeds
- β cup flax seeds
- β cup hemp seeds
- 2 teaspoon salt
- 2 tablespoon apple cider vinegar
- 2 tablespoon rolled oats for sprinkling on top of bread
Instructions
- 1. Dissolve yeast into lukewarm water. Lightly grease a loaf pan with butter, and dust with flour.2. To a large bowl add the flour, salt, and all seeds. Mix, then add the yeast water and the apple cider vinegar. If you have an electric stand mixer with a dough hook attachment, that will work great. If not, using your hands will work just fine. Knead the dough for about 3 minutes - the dough will be quite wet. Then transfer the dough to the prepared loaf pan and sprinkle with the remaining 2 tablespoons of rolled oats, pressing them down slightly. Allow the dough to rest for about 30 minutes at room temperature. Meanwhile, turn on the oven to 400 Β°F (200 Β°C) 3. Bake the loaf for about 50 minutes, then take the finished bread out of the oven and bake for another 10 minutes without the loaf pan.Allow the bread to cool completely before slicing.
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