German-Style Seeded Rye Bread
- MakesMakes one 9-inch loaf
- Cook Time15¾ hours
- Active time plus cooling20 minutes active, plus cooling
- 3
This recipe takes inspiration from German Vollkornbrot, a dense, hearty loaf with an earthy, tangy flavor. It gets its distinctive dark hue from whole-grain rye flour and usually is packed with seeds and rough-cut rye berries, called rye chops. In the U.S., rye chops can be challenging to source; we instead opt for pantry-friendly pearled farro, which provides a similar texture. Soaking the farro in beer softens it while infusing the grains with ferment-y flavor. We like the maltiness of German Hefeweizen, but feel free to experiment; opting for a bolder brew is a simple way to tweak the bread’s flavor. Sourdough starter and multi-day fermentation make traditional Vollkornbrot notably tart. To capture this quality in a fraction of the time, we mix a portion of the dough’s flour with buttermilk. Either dark rye flour (sometimes called whole rye flour) or medium rye flour works well. The former contains the entire ground rye kernel with nothing sifted out, so brings more assertive earthy and nutty notes. This loaf takes some time to make but is surprisingly easy—no stand mixer required—and it delivers bold, satisfying flavor and hearty texture. To serve, slice thinly and dress with any number of toppings—from a thick layer of butter or jam to slices of cheese or smoked fish. Well wrapped, the bread will keep at room temperature for up to a week.
Don’t slice the bread until it has cooled completely. With such a high quantity of rye flour, Vollkornbrot often is rested for 24 to 48 hours after baking. Because our recipe includes some all-purpose flour, you don’t have to wait that long. But hold off until the bread is at least room temperature, otherwise it will be gummy.
Step 1
To make the preferment and soaker, in a large bowl, stir the flour, buttermilk and yeast; this is the preferment. In a small bowl, combine the farro and beer; this is the soaker. Cover both with plastic wrap and refrigerate at least 12 hours or up to 24.
Step 2
To make the dough, to the bowl with the preferment, add the soaker, both flours, 1 tablespoon each flax seeds, sesame seeds and pumpkin seeds, the salt, yeast and water. Using a silicone spatula, mix until no dry, floury bits remain; the dough will be thick and dense; do not overmix. Cover and let rise at room temperature until just shy of doubled, 1½ to 1¾ hours.
Step 3
Mist a 9-by-5-inch loaf pan with cooking spray. Using a silicone spatula, scrape the dough into the pan. With a dampened hand, gently flatten the dough into an even layer, pushing it to the edges and into the corners. Sprinkle evenly with the remaining flax, sesame and pumpkin seeds. Using a dry hand, gently press them into the dough so they adhere. Cover with plastic wrap and let rise at room temperature until the dough rises slightly (it will not double) and has a slightly domed surface, about 40 minutes. Meanwhile, heat the oven to 400°F with a rack in the middle position.
Step 4
Bake until the bread is deeply browned, pulls away from the sides of the pan and the center reaches 200°F, 60 to 70 minutes. Immediately invert the loaf out of the pan onto a wire rack, then turn it upright. Cool completely before slicing.
