Sprouted Vollkornbrot With Seeds

Sprouted Vollkornbrot As much as I love making and eating light, open crumbed french breads I have always had a soft spot for a nice dense rye. There is something about holding a brick of pure whole grain goodness in your hands that is, in many ways, more satisfying than a delicately scored baguette. For one thing a baguette starts to stale in a matter of hours while vollkornbrot can stay good for weeks. Then there is the level of nourishment. There is really no comparison between the two. Vollkornbrot is packed with all sorts of nutritious grains and seeds while a baguette contains nothing but highly refined white flour. This week I decided to push vollkornbrot's nutrition and flavor even further by adding sprouted rye to the mix. The results were more than I could have hoped for. Sprouted Vollkornbrot

I started with a formula I have used in the past that I have gotten great results from. This formula really has it all, soured coarsely ground rye, a coarse rye soaker, soaked stale bread crumbs and toasted and soaked sunflower seeds. I decided to modify the formula in a few ways: 1) I replaced the coarse rye soaker with ground up sprouted rye berries. I was a little nervous about making this switch but it ended up working beautifully. 2) Instead of using purely sunflower seeds I used a combination of sunflower, flax and sesame seeds. 3) I darkly toasted the bread crumbs before soaking them. 4) I used agave nectar instead of honey.

On top of all this I ground all the flour and grain for this bread myself using the methods I describe here. I have never ground my own flour at home as I could never justify the expense of a flour mill but using a coffee grinder worked great! I'll probably be grinding much more flour at home from now on. Sprouted Vollkornbrot

I also got to try out my new 9" Pullman pan which worked beautifully! At the end of the bake the bread came out without and sticking whatsoever. It is also the perfect size for my two person household. I think the 13" would be a bit too much bread for us to get through even though vollkornbrot practically lasts forever.

The process for this bread requires a lot of prep as there are so many components but the reward is very much worth it. I highly recommend you dedicate a weekend to making this bread if you have any interest in rye at all. This is the best vollkornbrot I have tasted and even though it was a lot of work I will definitely be making it again. Sprouted Vollkornbrot

Formula - Sprouted Vollkornbrot with Seeds

Shredded Rye Sourdough

Baker's % Ingredient Grams
100.00 Rough Ground Rye 247.00
100.00 Water 247.00
10.00 Rye Sourdough 100% Hydration 24.00
210.00 Total 520.00
  • Combine ingredients and ferment for 18 hours at 70F.
rye sourdough

The rye sour looks very wet at first but the coarse grain will absorb the water more fully over the 18 hours fermentation.

Seed Soaker

Baker's % Ingredient Grams
33.33 Toasted Sunflower Seeds 37.00
33.33 Toasted Sesame Seeds 37.00
33.33 Flax Seeds 37.00
75.00 Water 83.00
175.00 Total 195.00
  • Mix seeds together and soak for 1 hour in warm water

Toasted Breadcrumb Soaker

Baker's % Ingredient Grams
100.00 Toasted Bread
80.00 Water 62.00
180 Total 140.00
  • Soak breadcrumbs for 1 hour

The seed and breadcrumb soakers

Sprouted Rye

  • For instructions on sprouting grain follow instruction found in this post.
sprouted rye

The sprouted rye was very mealy and did not stick together like sprouted wheat does.

Final Dough

Baker's % Ingredient 9" Pullman Pan
166.50 Shredded Rye Sourdough 520.00
150.00 Sprouted Rye 468.00
50.00 Fine Rye Flour 156.00
50.00 Pumpernickel 156.00
10.00 Agave Nectar(or honey) 31.00
1.13 Instant Yeast 3.00
5.00 Salt 15.00
25.00 Toasted Breadcrumbs 78.00
37.5 Water 117.00
62.5 Seed Soaker 195.00
557.63 Total 1750.00


  1. Toast the breadcrumbs, sunflower seeds and sesame seeds the night before you plan to make the bread.
  2. Make the shredded rye sourdough 18 hours before you plan on mixing your dough.
  3. The next morning, soak the seeds and the breadcrumbs 1 hour before mixing your dough.
  4. Mix the dough by combining all the ingredients except the yeast into a mixing bowl and squeeze the dough through your hand and lightly kneading. Continue this for 20 minutes.(This isn't as crazy as it sounds. I took my bowl to the living room and watched TV while continuing to mix. It was actually quite relaxing.) The dough should be the consistency of a thick paste and the desired temperature is 86F. You may need to add extra water. I ended up incorporating around 50g extra.
  5. Let the dough rest for 10 minutes.
  6. Incorporate the instant yeast into the dough along with a little extra water to dissolve and mix again for another 10 minutes.
  7. After mixing, immediately shape the loaf into a blunt log using wet hands. Roll the shaped dough in pumpernickel flour and put into a pullman pan. Score the loaf using a wet dough scraper. No need for a lame here.
  8. Allow the dough to proof for 50-60 minutes or until the top starts to crack.
  9. shaped vollkornbrot

    Just Shaped and scored.
    proofed vollkornbrot

    Fully Proofed. Notice the cracked top.
  10. Bake in a 450F oven for 30 minutes then reduce the temperature to 400 and continue to bake for another 30 minutes. Finally reduce the temperature to 350 and bake for another 30 minutes for a total bake of 90 minutes. Internal temperature should be at least 205F.
  11. Immediately remove from pan and allow to cool.
  12. Once fully cooled, rest the bread for 24 hours in a cloth or linen before slicing to allow the crumb to fully set.
  13. Slice thin and enjoy!

Vollkornbrot Crumb

Submitted to Yeast Spotting