Dense, nutty, and nourishing, Vollkornbrot—or German Whole Grain Bread—is the kind of bread that practically defines German breakfasts. Made with whole grains, hearty flours, and often a hint of sourdough tang, it’s a staple found in bakeries and kitchens across the country.
Whether it’s topped with cheese, cold cuts, or just a smear of butter, Vollkornbrot is a powerhouse of nutrition and flavor. In this recipe, you’ll learn how to make an authentic loaf at home—perfect for slicing, toasting, and savoring every day.
The Origins of Vollkornbrot
Vollkornbrot has long been associated with northern and central Germany, where rye and whole grains have historically been more prevalent than white flour. Unlike airy sandwich loaves, this bread is dense and deeply flavorful, thanks to coarsely ground grains and long fermentation times.
It’s traditionally baked in rectangular pans for a uniform slice and can be found in health food stores worldwide. In Germany, it’s often enjoyed with quark, radishes, or smoked fish, and it’s a favorite for those who appreciate a darker, more satisfying bread.
100 g (1 cup) cracked rye or wheat berries (pre-soaked)
2 tbsp sunflower seeds (optional)
2 tbsp flaxseeds or chia seeds (optional)
10 g (2 tsp) salt
1 packet (7 g) dry active yeast
1 tbsp honey or molasses
400 ml (1⅔ cups) warm water
2 tbsp apple cider vinegar
Optional tools: Loaf pan, kitchen scale, parchment paper
How to Make Vollkornbrot (Step-by-Step Instructions)
Step 1: In a bowl, combine warm water, yeast, and honey. Let sit for 5–10 minutes until bubbly.
Step 2: In a separate bowl, mix rye flour, whole wheat flour, soaked grains, seeds, and salt.
Step 3: Pour the yeast mixture and vinegar into the dry ingredients. Mix until a sticky, uniform dough forms.
Step 4: Cover and let rise in a warm place for 1–1.5 hours.
Step 5: Line a loaf pan with parchment paper or grease it well. Transfer the dough into the pan and smooth the top.
Step 6: Let rise again for 30–45 minutes while preheating the oven to 200°C (390°F).
Step 7: Bake for 55–60 minutes. If the top browns too quickly, cover with foil during the last 15 minutes.
Step 8: Remove from the pan and let cool completely on a wire rack before slicing.
Tips:
Use a serrated knife for clean slices.
This bread stores well and even improves in flavor after a day or two.
For extra depth, use a sourdough starter instead of yeast.
Serving Suggestions & Variations
How to Serve Vollkornbrot
Best enjoyed with hearty toppings like smoked salmon, sliced cheese, or avocado. Germans often eat it for breakfast or Abendbrot (evening bread meal) with pickles, meats, and spreads.
Try it toasted with butter and honey, or serve alongside soup for a robust meal.
Variations & Regional Twists
Nordic-style: Add oats and barley for a Scandinavian flair.
Sourdough Vollkornbrot: Let the dough ferment overnight for a tangier loaf.
Seeded version: Top with pumpkin, sesame, or poppy seeds before baking.
Vollkornbrot is the definition of rustic nourishment—a bread that’s hearty, healthy, and delicious all at once. If you’re looking for a daily bread with substance and soul, this is the one.
Hungry for more German breads? Explore our full collection of German Baking Recipes for more rye-rich, crusty, and satisfying creations.
