German Vollkorn Bread

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Breads & Loaves, Vegan
German Vollkorn Bread | Anita's Organic Mill
Breads & Loaves, Vegan
Print Recipe
This tasty, filling loaf is made with 3 kinds of Anita's Organic Flour – white, whole wheat and rye. The combination of these three flours delivers a hearty, crusty, dense loaf. Allow yourself two days to create this delicious bread.
Prep Time:10 min+ 18 hours for preferment & proofing
Bake Time:40min
Yields:2 loaves
Skill Level:Intermediate
Votes: 2
Rating: 5
Rate this recipe!
Register to rate this recipe.


Change Units:
  • Day 1
  • 230 g Anita's Unbleached White Flour
  • 1 g 1/4 tsp Instant yeast
  • 145 ml Water
  • Day 2
  • 250 g Anita’s Stoneground Whole Wheat Flour
  • 60 g Anita’s Rye Flour
  • 12 g Sea salt
  • 10 g Instant yeast
  • 230 ml Lukewarm water (approx. 30˚C)
  • 20 g Molasses
  • 60 g Sesame seeds
  • 60 g Pumpkin seeds
  • 60 g Golden flax seeds
  • 60 g Sunflower seeds

Baking Guides


Recipe Categories


Anita's Test Kitchen


Day 1
  1. Combine the white flour, yeast and water and knead it into a smooth dough (approx. 2 - 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 - 20 hours.
Day 2
  1. Combine the first dough from the previous day with the whole wheat flour, rye flour, salt, molasses, yeast and water and knead all together until smooth and elastic and a good gluten network is established (approx. 8 - 10 min).
  2. Add the seeds to the dough and knead them in until evenly dispersed.
  3. Cover the dough and allow it to ferment and double in volume for approximately 60 minutes.
  4. Split the dough in two pieces and shape them round into a ball, allow to rest again for 10 min. Shape the dough into their final shape (round, loaf pan or oblong).
  5. Place the finished, shaped loaves in a warm area, cover to prevent from drying out and allow them to rise until they double volume once again.
  6. Slash and bake the bread at 450˚F for approximately 30 - 40 min.

Add it to your Anita's recipe box!

Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. now, it's easy!

Print Recipe

Related Recipes

Tips & Techniques

Active Dry vs. Instant Yeast | Anita's Organic Mill
Active Dry vs. Instant Yeast
Signs Your Cake is Ready | Anita's Organic Mill
Signs Your Cake is Ready
Reducing Sugar in Recipes | Anita's Organic Mill
Reducing Sugar in Recipes
How to Store Yeast | Anita's Organic Mill
How to Store Yeast

Related Products

Showing 6 comments
  • 87Northerner

    This bread is delicious, nice and hearty but not overly dense. Worked perfectly and I’m fairly new to baking to bread. Will make again absolutly.


    First of all the bread taste great, love the nutty flavour from the seeds, I am impressed with your recipes , not just this one, with how accurate your water/flour ratio is.

  • Doris108

    WOW! I have to admit this is the first time I baked bread…AND it turned out amazing, now I am definitely hooked 🙂

Leave a Comment

Fig & Walnut Tea Bread | Anita's Organic MillHerb & Garlic Bread Sticks | Anita's Organic Mill