Whole Grain Sourdough Bread Recipe
This whole grain sourdough bread is deeply flavorful, naturally leavened, and packed with rustic charm. Whole Grain Sourdough Bread | Vollkornbrot offers a nourishing, chewy bite with a satisfyingly crisp crust.
Made with minimal effort and maximum reward, this German-inspired recipe uses wholesome grains and an active sourdough starter for a hearty, nutrient-dense loaf youโll want to make again and again.
What Youโll Need for Whole Grain Sourdough Bread
- Whole grains โ The heart of this bread, a mix of wheat, rye, spelt, or einkorn brings texture, depth, and earthiness to every slice.
- Active sourdough starter โ This wild ferment infuses the loaf with natural rise and tangy complexity, replacing the need for commercial yeast.
- Salt โ A necessary ingredient to balance flavor and control fermentation.
- Filtered water โ Ensures a clean ferment and proper hydration for a moist, elastic crumb.
- Caraway seeds (optional) โ Add a subtle, traditional note of warmth and spice that enhances the hearty grain flavor.
How to Make This Whole Grain Loaf
Start by combining your flour of choice with active sourdough starter, salt, and water in a large mixing bowl. Mix until you have a thick, sticky dough.
Cover the dough and let it rest in a warm spot for several hours until slightly puffy. This bulk fermentation allows flavor to develop and the dough to naturally rise.
Transfer the dough to a greased loaf pan and let it rise again at room temperature. Once the dough has risen visibly, bake in a preheated oven until deeply golden with an internal temperature near 200ยฐF.
Cool the bread in the pan briefly, then transfer it to a wire rack to finish cooling before slicing.
Tips & Twists for the Perfect Vollkornbrot
This is a flexible, forgiving sourdough recipe that welcomes experimentation. Use freshly milled grains for the best flavor and nutrition, or stick with high-quality store-bought whole grain flours if you prefer convenience. Try incorporating flax, millet, or cracked grains for added texture and variety.
For a slightly lighter loaf, replace up to one-third of the whole grain flour with all-purpose or bread flour. The optional caraway seeds are classic in German baking but feel free to skip or swap with fennel or anise for a different twist.
Don’t rush the fermentationโtime is your friend in sourdough baking. The long resting period allows natural flavor to develop and improves digestibility.
Keeping Your Loaf Fresh: Storage Tips
Once your bread has cooled completely, wrap it in a clean kitchen towel or store it in a bread box to maintain its crusty exterior for up to three days. For longer storage, slice and freeze portions in airtight bags. Reheat slices in a toaster or warm oven for that just-baked feelโno soggy microwaves here!
Whole Grain Sourdough Bread Recipe
Ingredients
- 1 TBSP caraway seeds optional
- 1-2 TBSP salt
- 3 ยฝ โ 4 cups filtered water
- 1 ยฝ โ 2 cups active sourdough starter
- 5 cups whole grains e.g., rye, wheat, einkorn, spelt, millet, flax
Instructions
- Use either freshly milled flour or pre-packaged flour, depending on availability and preference.
- In a spacious mixing bowl, thoroughly combine the chosen flour with the sourdough starter, salt, and water.
- Stir the mixture until it reaches a cohesive, sticky consistency.
- Cover the bowl with a damp towel, beeswax wrap, or plastic wrap to maintain moisture, and allow the dough to rest in a warm location for 3 to 6 hours.
- Prepare a loaf pan by greasing and dusting it with flour, then carefully transfer the risen dough into the pan, smoothing the surface lightly.
- Let the dough continue to rise at room temperature or in a slightly warm spot until noticeably puffed.
- Preheat the oven to 350หF once the dough shows visible rise.
- Bake the bread until the internal temperature reaches 190หโ200หF, ensuring full doneness.
- After baking, let the loaf cool in the pan on a wire rack for approximately 15 minutes. Invert the pan gently, remove the bread, and place it on the rack to cool completely.
Notes
A portion of the whole grain flour may be substituted with white flour to produce a milder flavor and lighter texture.
