Antonia's Einkorn Vollkornbrot

Since I moved to the US more than two decades ago, I have been craving "real" German bread, or Vollkornbrot. When I couldn't find any "true" alternative -- and had more time in the kitchen during the pandemic -- I started searching for recipes online that would work with ingredients available on this side of the Atlantic. I found this recipe on Daring Gourmet, which I adapted for more ease (and no need to grind your own grains). Guten Appetit! :)

-- Antonia L. Rockaway Beach, NY

German Einkorn Vollkornbrot

INGREDIENTS

  • 1 tsp dry active yeast
  • 1 Tbs sugar
  • 1 cup lukewarm water
  • 2 1/4 cups einkorn flour
  • 1 1/4 cups cracked einkorn berries (or wheat, spelt, or rye berries)
  • 1/2 cup whole flax seeds
  • 3/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 2 tsp salt
  • 1 cup buttermilk (I sometimes use buttermilk powder dissolved in water)
  • 1 cup mild beer
  • Optional: Rolled oats for sprinkling

DIRECTIONS

  • Dissolve the yeast and sugar in the lukewarm water and let sit for 5-10 minutes until frothy.
  • Combine all dry ingredients in a large bowl. 
  • Add the yeast mixture along with the buttermilk and beer, and stir until no dry spots remain.
  • Scoop the batter into a large bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 12 hours, preferably longer, up to 24 hours (for the whole grains to soften).
  • Preheat the oven to 350 degrees F.
  • Scoop the batter into a generously buttered loaf pan and smooth the top to even it out. Sprinkle with oats if you'd like.
  • Bake on the middle rack for 100-120 minutes or until the center is done.
  • Let the bread sit in the pan for 5 minutes before removing it, then
    let it cool completely on a wire rack before slicing it.