Brezel
This German-style knot pretzel uses a firm yeast dough, a chilled shape, a one-minute baking-soda bath and a deep bake. The method follows Jeffrey Hamelman's home adaptation for King Arthur Baking.
Vollkornbrot (whole-rye loaf)
Vollkornbrot · German whole-rye bread · wholegrain rye Vollkornbrot
A dense whole-rye loaf with a sourdough preferment, soaked rye chops and sunflower seeds. It bakes in a long loaf pan and rests for 24–48 hours before slicing.
A whole-rye version of Vollkornbrot
Vollkornbrot is a wholegrain bread family, not a single universal formula. Germany's official travel information includes rye and wholegrain loaves in its broad bread culture, whose regional forms vary. This entry follows one King Arthur Baking recipe: a long pan loaf made with whole rye flour, soaked rye chops and sunflower seeds. The source also calls its whole rye flour pumpernickel flour, but this is not a Westphalian pumpernickel method; the pan size and oven schedule are different.
This dough gets its structure from rye rather than wheat. Whole rye flour and coarse rye chops absorb water and make a heavy, sticky mixture, so the method does not call for long kneading to develop a wheat gluten network. The overnight starter build and grain soaker are prepared separately, then mixed into the final dough with more flour, water, salt, seeds and instant yeast. The source permits a ripe sourdough culture or a small amount of instant yeast in the preferment; this version uses the sourdough option and retains the final-dough yeast.
Sources for this section
History
Vollkornbrot names a wholegrain bread family rather than one fixed loaf. Germany's official travel source includes rye and wholegrain breads in the country's broad bread culture, while the German UNESCO Commission documents its regional variety. This recipe is King Arthur Baking's specific home formula using whole rye flour, rye chops, sunflower seeds, a sourdough preferment and final-dough yeast; it does not stand for every German-speaking wholegrain bread.
Ingredients
Yield 1 13-inch loaf · Scaling: source batch only
Whole rye flourFor the starter; the source also calls this pumpernickel flour.
397 g
WaterLukewarm; for the starter.
397 g
Ripe sourdough starterFed starter; for the overnight build.
21 g
Instant yeast (optional)Optional alternative to the sourdough starter in the overnight build.
1.2 mL¼ tsp as recorded
Rye chopsFor the soaker.
283 g
WaterLukewarm; for the soaker.
283 g
Whole rye flourFor the final dough; the source also calls this pumpernickel flour.
213 g
WaterLukewarm; for the final dough.
57 g
Table saltFor the final dough.
18 g
Sunflower seedsFor the final dough.
71 g
Instant yeastFor the final dough.
9.9 mL2 tsp as recorded
Method
Risks and precautions · Standard risk
Raw flour
Flour is a raw food and can carry harmful bacteria; do not taste the raw dough.
Hazard sourceFood allergens
The loaf contains rye (gluten) and sunflower seeds.
Hazard sourceDo not taste raw flour or dough; keep it separate from ready-to-eat food and clean hands, tools and surfaces after handling.
Control sourceBake to the source's stated centre-temperature endpoint of at least 205°F (96°C).
Control sourceContains rye (gluten) and sunflower seeds.
Do not taste raw dough; bake the loaf before serving.
- On the evening before baking, mix 397 g whole rye flour and 397 g lukewarm water with 21 g ripe sourdough starter until smooth. The source allows 1/4 teaspoon instant yeast instead of the starter for this overnight build. Cover and leave at room temperature overnight.
- Make the soaker separately by mixing the rye chops with 283 g lukewarm water. Cover and leave at room temperature overnight.
- The next day, lightly grease a 13-inch Pullman or pain de mie pan and dust it with whole rye flour.
- In a large bowl, combine the overnight starter, soaker and remaining ingredients: 213 g whole rye flour, 57 g water, salt, sunflower seeds and 2 teaspoons instant yeast. Mix by hand or with a stand mixer until dense and sticky but still loose. It needs little mixing, not extended kneading.
- Transfer the dough to a lightly greased surface and shape it into a 13-inch log. Place it in the prepared pan.
- Dust the top with a thin layer of rye flour, cover, and leave for about 60 minutes. The dough should rise slightly, with cracks appearing in the flour as the surface expands.
- Near the end of the rise, heat the oven to 450°F (232°C). Uncover the pan and bake the loaf for 15 minutes.
- Reduce the oven to 425°F (218°C) and bake for another 50–60 minutes, until the top is cracked and dark brown.
- Remove the loaf from the pan and set it on a baking sheet. Return it to the oven for another 5–10 minutes, until a thermometer inserted in the centre reads at least 205°F (96°C).
- Move the loaf to a rack and let it cool completely. Wrap it in a clean towel or place it in a paper bag and leave it for 24–48 hours before slicing.
- Wrap the bread and refrigerate it for up to one month; the reference recipe also allows freezing without stating a fixed duration.
Conditions
Yield1 13-inch loaf
Temperature218–232°C
Temperature controlMulti-stage
Places
Germany
Documented preparation · Country evidenceThis page records a Germany-level association for a Vollkornbrot style and one specific home formula. German bread sources place wholegrain and rye breads within a wide regional tradition; no exclusive origin is claimed.
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Sources
King Arthur BakingMethod · Ingredients · Home adaptation
Vollkornbrot RecipeComplete one-loaf formula with whole rye flour, rye chops, sunflower seeds, a sourdough or yeast preferment and additional final-dough yeast.
Overnight starter build and soaker, 13-inch pan, sticky dough handling, 60-minute rise cue, staged bake, 205°F internal endpoint, 24–48-hour rest and refrigerated storage guidance.
Cited in: A whole-rye version of Vollkornbrot
German National Tourist BoardGeography · Cultural context
German bread and baked goodsGerman bread culture includes wholemeal and rye-wheat breads and varies by region; this supports a broad German association, not an origin claim for this formula.
Cited in: A whole-rye version of Vollkornbrot
German Commission for UNESCOHistory · Cultural context
Deutsche BrotkulturThe German bread culture entry describes a continuing craft tradition with historical regional diversity, not a single inventor or recipe for Vollkornbrot.
Cited in: A whole-rye version of Vollkornbrot
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour may carry harmful bacteria; do not taste raw flour or dough, keep it away from ready-to-eat food, and clean hands, tools and surfaces after handling.