German Vollkornbrot

Name: German Vollkornbrot
Cook time: 160 min
Total time: 160 min
Yield: 14 servings
Cuisine: German
Ingredients: 350g Whole Rye Flour, Vollkorn; 350ml Water; 35g Rye Sourdough Starter, active; 250g Cracked Rye, coarsely cracked (Schrot); 250ml Water, boiling; 150g Whole Rye Flour, Vollkorn; 12g Sea Salt, fine; 80ml Water; Some Sourdough (Vollsauer), all of the sourdough; Some Soaker (Schrot-Quellstück), all of the soaker

This hearty German Vollkornbrot is a dense, deeply flavored whole-rye loaf with a moist crumb and tangy sourdough character. It relies on a long soaker and active sourdough cultures to build complex flavor and a rustic texture—perfect for hearty sandwiches or simply with butter and cheese. The slow fermentation and minimal handling make it an approachable everyday artisanal bread.

This hearty German Vollkornbrot is a dense, deeply flavored whole-rye loaf with a moist crumb and tangy sourdough character. It re... Show more

Traditional German Recipe

Health Grade

S- · Outstanding

Rating

4.3

Time

2 hrs30 min

Price

0,08 €

Calories

181 kcal

vegan

budget

low calorie

low fat

high fiber

low sugar

Method

Mix the sourdough

Stir the Whole Rye Flour, Water, and Rye Sourdough Starter together until you have a thick, smooth paste. Cover the bowl and let it stand overnight at room temperature, about 12-16 hours, until it looks bubbly and smells pleasantly tangy.

Make the soaker

Put the Cracked Rye in a bowl and pour the boiling water over it. Stir well so every grain is moistened, cover, and let it stand overnight at room temperature, about 12-16 hours, until the cracked rye has swollen and absorbed most of the liquid.

Mix the final dough

In a large bowl, mix the remaining whole rye flour with the Sea Salt. Add the Sourdough (Vollsauer), the Soaker (Schrot-Quellstück), and the remaining water, then stir until no dry flour is left and the dough is evenly combined. It will be very sticky and paste-like rather than kneadable.

Proof the loaf

Scoop the dough into a loaf pan and, if needed, dust the pan with a little of the remaining whole rye flour first. Smooth the top with wet fingers or a wet spatula, cover it loosely, and let it rise at room temperature for about 45-60 minutes, until the dough has crept up just below the rim and looks slightly domed. During the last 20 minutes, preheat the oven to 220° C so it is fully hot when the loaf goes in.

Bake the bread

Bake for 15 minutes at 220° C, then lower the heat to 180° C and bake for 45-50 minutes more, until the loaf is deeply browned and set all the way through. A tap on the bottom should sound hollow.

Cool completely

Leave the loaf in the pan for 10 minutes so it firms up, then turn it out onto a rack. Let it cool completely, preferably overnight, before slicing; rye bread finishes setting as it cools, and cutting it too soon can make the crumb seem gummy.

Ingredients

Method

For 14 servings

Adjust servings

For the sourdough (Vollsauer)

350g Whole Rye Flour, Vollkorn
350ml Water
35g Rye Sourdough Starter, active

For the soaker (Schrot-Quellstück)

250g Cracked Rye, coarsely cracked (Schrot)
250ml Water, boiling

For the final dough

150g Whole Rye Flour, Vollkorn
12g Sea Salt, fine
80ml Water
Some Sourdough (Vollsauer), all of the sourdough
Some Soaker (Schrot-Quellstück), all of the soaker

🧈 Plus ~5g of fat

Nutrition

Per Serving.

Calories

181 kcal

9% of Daily kcal

Protein

5.6 g

11% RDI

Fat

0.9 g

0.1g sat fat

Carbs

42 g

15% RDI

Sugar

0.6 g

1% RDI

Fiber

7.6 g

25% RDI

Salt

0.9 g

17% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.3 / 10

Comments

Click to rate