International Cuisine > International Baking & Pastry > European Baking > Sourdough (European Styles)

German Vollkornbrot Sourdough (Whole Grain Rye Bread)

A hearty and dense whole grain rye sourdough bread, Vollkornbrot is a staple in German baking. This recipe uses a mature rye sourdough starter and coarse rye meal for a truly authentic flavor and texture.

Prep Time
20 minutes (plus sourdough starter activation and bulk fermentation)
Cook Time
60-75 minutes
Servings
1 loaf
Ingredients
  • 150 g Rye Sourdough Starter (100% hydration)
  • 350 g Warm Water
  • 400 g Coarse Rye Meal (Rye Schrot)
  • 100 g Whole Rye Flour
  • 10 g Sea Salt
  • 5 g Caraway Seeds (optional)
  • 10 g Dark Malt Extract or Molasses (optional, for color and flavor)

Prepare the Rye Sourdough Starter

Ensure your rye sourdough starter is active and bubbly. If it's been refrigerated, feed it 1-2 times before starting the recipe. It should have at least doubled in size after feeding.

Mix the Dough

In a large bowl, combine the warm water, rye sourdough starter, coarse rye meal, rye flour, salt, caraway seeds (if using), and malt extract/molasses (if using). Mix well with a sturdy spoon or dough whisk. The dough will be very sticky and dense.

Bulk Fermentation

Cover the bowl with plastic wrap or a damp towel and let it ferment at room temperature for 3-4 hours, or until slightly increased in volume and showing signs of activity (bubbles). This bulk fermentation can also be done overnight in the refrigerator (cold fermentation) for a deeper flavor.

Shape the Loaf

Transfer the dough to a well-greased or lined loaf pan (approximately 9x5 inches). Smooth the top of the dough with wet hands.

Proof the Loaf

Cover the loaf pan with plastic wrap or a damp towel and let it proof at room temperature for 1-2 hours, or until the dough has risen slightly but not doubled. You can also do a final proof in the fridge, this will give even more taste.

Bake the Bread

Preheat your oven to 450°F (232°C). Place the loaf pan in the preheated oven and bake for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for another 45-60 minutes, or until the internal temperature reaches 205-210°F (96-99°C). The crust should be dark brown.

Cooling and Slicing

Remove the loaf from the pan and let it cool completely on a wire rack before slicing. Vollkornbrot is best enjoyed sliced thinly.

Nutrition Facts Estimated per 100g of product

(Estimated values, will vary based on exact ingredients used)
Calories: 220
Carbohydrates: 45g
Protein: 7g
Fat: 2g
Fiber: 12g

Other Considerations for Nutrition

This bread is high in fiber due to the whole grain rye. It has a lower glycemic index compared to breads made with white flour.

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FAQ

  • What is Rye Schrot?

    Rye Schrot is coarsely ground rye meal. If you can't find it, you can use coarsely ground whole rye flour, but the texture will be slightly different.
  • Can I use commercial yeast in this recipe?

    While possible, this recipe is designed for sourdough. Using commercial yeast will alter the flavor and texture significantly.
  • How do I store Vollkornbrot?

    Wrap it tightly in plastic wrap or store it in a bread bag at room temperature for up to 5 days. You can also freeze it for longer storage.