Vollkornbrot is one of the hallmark breads of Germany. It is a type of brick-like bread that has rye integrated into the dough in many forms: a rye levain, cooked rye berries, rye flour, and cracked rye (as a soaker and in the preferment). All that cracked rye goes beyond being simple dough-enhancing inclusions to providing much of the bread’s structure—overall, the recipe uses only a small proportion of rye flour, just enough to help the dough coalesce.
Vollkornbrot is highly versatile and perfect for incorporating a variety of inclusions, offering endless creative possibilities. Our books feature Vollkornbrot variations including caramelized grain, nuts, and dried fruit; chocolate chunks and cocoa powder; and candied fruits.
