Vollkornbrot

A German whole-grain bread, usually mostly rye, that's dense, moist, and baked in a loaf pan. It's often packed with soaked cracked grains and seeds like sunflower, and it's usually leavened with rye sourdough, since rye needs that acidity to bake up properly. The dough is more like a thick paste than a dough you shape.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Wrap it and wait a day before slicing. Many bakers do, because the crumb is sticky until it's had time to set.