German Vollkorn Bread
German Vollkorn Bread | Anita's Organic Mill
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
Bake Time:40
Skill Level:Intermediate


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


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.