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whole grain sourdough bread with slices with knife on cutting board
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4.50 from 2 votes

Whole Grain Sourdough Bread | Vollkornbrot

You will love this hearty whole grain sourdough bread. Unlike many other breads, you will only spend a few minutes making the dough. You can also add additional grains or flours.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time8 hours
Total Time9 hours 45 minutes
Course: Breakfast
Cuisine: German
Servings: 16 slices
Calories: 120kcal
Cost: $6

Ingredients

  • 5 cups whole grains (such as wheat, rye, spelt, einkorn, millet, flax etc)
  • 1 ½ - 2 cups active sourdough starter
  • 1-2 TBSP salt
  • 1 TBSP caraway seeds (optional)
  • 3 ½ - 4 cups filtered water

Instructions

  • Either use freshly milled flour or use store-bought flour.
  • In a large bowl, combine the flour, the sourdough starter, salt, and water.
  • Mix well.
  • Cover the bowl with a beeswax wrap, damp towel, or plastic wrap to keep the top of the dough from drying out. Let the dough rest in a warm place for 3-6 hours.
  • Grease and flour a loaf pan. Transfer the dough to the loaf pan and gently smooth out the top of the dough.
  • Place the covered dough in a warm place but room temperature works just as well. 
  • Once the dough has visibly risen, preheat your oven to 350˚F.
  • Bake your bread until done. The internal, final dough temperature should be around 190˚-200˚F. 
  • Let the bread cool down in the bread pan on a wire rack for about 15 mins. Carefully invert the loaf pan, remove the bread, and let it cool on a wire rack. 

Notes

  • with this recipe you can pretty much use any grain you want
  • you can also replace some of the whole-grain flour with white flour to give it a lighter taste

Nutrition

Calories: 120kcal
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