Germany · Central Europe
Vollkornbrot
Also known as Whole grain rye bread
A German whole-grain rye loaf packed with cracked and whole rye berries, baked slowly in a lidded tin so the coarse grain softens into a dense, moist slice.
Method
Slow Tin-Bake
Hydration
85%
water to flour
Glycemic index
48
Low GI
Energy
225 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 2
- crispiness
- 1
- chewiness
- 7
- aroma
- 7
- moistness
- 8
Scale 0–10
Nutrition
per 100 g| Energy | 225 kcal |
|---|---|
| Protein | 7.5 g |
| Carbohydrates | 38 g |
| of which sugars | 2 g |
| Fat | 1.8 g |
| Fiber | 8 g |
| Sodium | 430 mg |
Typical values; recipes vary.
Texture
- Dense seeded crumb
- Thin dark crust
Typical ingredients
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.