When it comes to bread, the term “brick-like” might not sound appealing at first. Although dense breads get a bad reputation, they offer something that lighter loaves simply can’t: a rich, complex bite that directly showcases the grains inside.
These breads aren’t simply dense for the sake of it. Many brick-like breads incorporate rye flour, whole wheat flour, or whole grains. Rye flour, especially in higher percentages, tends to create dense, compact crumbs due to minimal gluten development. Whole wheat flour contains bran and germ, which can interfere with gluten formation by cutting through the protein network, causing the loaf to rise less compared to those made with refined flour. These dense breads may also include whole grains, seeds, nuts, or dried fruits, all bound together by a very wet, claylike dough. Because of this, the dough won’t stretch or rise into an airy loaf. Instead, it’s pressed into a pan, more like a pâté of grains than a traditional dough. Once baked, these loaves have a solid, satisfying texture that pairs perfectly with strong, savory flavors.
For thousands of years, most bread was much like these “brick-like” loaves. Ancient grains like einkorn and emmer didn’t have the gluten content to create the lofty, soft bread we now associate with refined wheat flour. Instead, bread was coarse, hearty, and packed with grains, seeds, and bran. While modern milling technology gave rise to the popularity of lighter white breads, these dense breads remained a staple in many parts of the world, especially across northern Europe.
Baking Tips and Techniques for Brick-Like Breads
Brick-like breads require a bit of extra attention in the oven. Their dense structure necessitates a higher core temperature (around 100°C / 212°F) and more time to bake thoroughly, evaporating excess moisture and ensuring the bread isn’t gummy. Shaping these breads is a hands-on task. Rather than traditional kneading and folding, you simply press the dough into the pan with your hands like molding clay, ensuring an even spread. A single score down the middle is all that is needed—no fancy designs here, as these loaves don’t spring up like their lighter cousins.
Although these breads may be dense, they’re not lacking in flavor or complexity. On the contrary, brick-like breads have long shelf lives and capture the full depth of the grains, seeds, and nuts inside them. They’re also perfect for open-faced sandwiches, considering their hearty texture supports all kinds of toppings.
Explore Iconic Brick-Like Breads
Pumpernickel
Originating from Westphalia, Germany, traditional pumpernickel is known for its deep, almost black color and rich, complex flavor. Unlike its modern, commercial counterparts that often rely on coffee, caramel, or molasses for color and sweetness, true pumpernickel gets its hue and flavor from dark rye flour and a long, slow bake. This bread was historically baked in the residual heat of an oven overnight, allowing the dough to develop a rich, earthy sweetness through the Maillard reaction.
Today, bakers still opt for tin pans to help the paste-like dough hold its shape, resulting in a bread that pairs perfectly with smoked meats, cheeses, or a simple spread of butter. Pumpernickel is best enjoyed after it has “cured” for 12–24 hours post-baking, allowing the flavors to meld and the texture to firm up. You can find more information about pumpernickel in Modernist Bread vol. 4:446.
Whole-Grain Loaves
Brick-like whole-grain loaves differ from the typical “whole wheat” bread you’re probably thinking of. These breads don’t just have whole-grain flour—they use the entire grains, which are then bound together with a paste-like dough. The result is a hearty, rustic texture and a deep, satisfying flavor.
With combinations of grains, seeds, and nuts, whole-grain loaves like our Hazelnut, Cocoa Nib, and Apricot Loaf are packed with nutrients and natural flavors. They require a bit more time for preparation, particularly for soaking the grains, but the reward is well worth it. Modernist Bread vol. 4:416 and Modernist Bread at Home, page 309, goes into more detail about whole-grain brick-like loaves.
Vollkornbrot
Literally translating to “whole-grain bread,” Vollkornbrot is a German staple made with a dense blend of whole grains, primarily rye. In our version, we pack in rye berries, cracked rye, and sunflower seeds, creating a loaf that’s both hearty and nourishing. This bread is baked at a high temperature to avoid gumminess and, like pumpernickel, benefits from resting post-bake to ensure clean slicing and cohesive texture. Vollkornbrot’s nutty flavor makes it a great base for savory toppings like smoked fish or hearty stews. If you’re looking to experiment, this versatile dough can incorporate inclusions like dried fruits or even cocoa for a unique twist on the classic. You can find more information in Modernist Bread vol. 4:428 and Modernist Bread at Home, page 315.
These breads may take a bit more time and attention, but the reward is a loaf that’s unlike anything you’ll find in the grocery store—full of flavor, texture, and tradition. Try serving dense, flavorful varieties like Vollkornbrot alongside cheeses, smoked fish, or hearty spreads at your upcoming holiday gatherings, and you might just find that dense isn’t such a bad thing after all!
Learn more in Modernist Bread at Home.