Description
Authentic German Vollkornbrot is a dense, hearty whole grain bread made with einkorn flour, whole and cracked einkorn berries, various seeds, and a long fermentation process for deep flavor and improved texture. This traditional recipe uses a Pullman loaf pan to create perfectly uniform slices, ideal for robust sandwiches or toasting.
Ingredients
Scale
Dry Ingredients
- 4 1/2 cups einkorn flour (or whole wheat, spelt, rye, or combination)
- 1/2 cup whole einkorn berries (or wheat, spelt, or rye berries)
- 1 3/4 cups cracked einkorn berries (or wheat, spelt, rye)
- 1 cup whole flax seeds
- 1 1/2 cups sunflower seeds
- 1/4 cup sesame seeds
- 3 teaspoons salt
- 2 teaspoons dry active yeast (see note for sourdough substitution)
- 2 tablespoons sugar (optional but recommended)
Wet Ingredients
- 2 cups lukewarm water
- 2 cups buttermilk (at room temperature)
- 1 cup mild beer (optional, at room temperature; can substitute water or buttermilk)
For Topping
- Rolled oats for sprinkling
Instructions
- Activate the yeast: Dissolve the dry active yeast and sugar in the lukewarm water. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready for use.
- Mix dough ingredients: In the bowl of a stand mixer, combine all the dry ingredients including flours, whole and cracked berries, seeds, and salt. Add the frothy yeast mixture, buttermilk, and beer. Attach a dough hook and knead on the bread setting (#2) for 10 minutes to develop the dough. The consistency will be thick and gooey, not like regular bread dough.
- Ferment the dough: Transfer the dough to a large non-reactive bowl. Cover loosely with plastic wrap and let it ferment at room temperature for at least 8 hours, or preferably up to 24 hours to soften grains and enhance flavor. Longer fermentation also helps absorb moisture and prevents a soggy center.
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a generously buttered 13x4x4 inch Pullman loaf pan.
- Shape and bake the bread: Scoop the dough into the prepared Pullman loaf pan, smoothing the top evenly. Sprinkle rolled oats on top for a rustic finish. Bake uncovered on the middle rack for 100-120 minutes, or until an instant-read thermometer inserted in the center reaches 210°F (99°C), ensuring the bread is fully baked through.
- Cool and slice: Let the bread rest in the pan for 5 minutes before removing. Transfer to a wire rack and allow it to cool completely to lock in moisture and improve slicing. For best results, use a bread slicer to cut neat, uniform slices.
Notes
- Whole einkorn berries should be soaked ahead of time to soften; the longer soaking improves texture and fermentation.
- Cracking grains helps with hydration and texture; you can use a grain mill or blender to crack if needed.
- Yeast can be substituted with a sourdough starter, adjusting fermentation times accordingly for authentic flavor.
- The Pullman loaf pan is essential for achieving the classic square slice shape and ensuring even baking.
- If beer is not preferred, substitute with additional buttermilk or water.
