Wholegrain bread Vollkornbrot

Wholegrain bread- simply delicious and super easy to bake!

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There is nothing better than freshly baked bread – oh hold on, yes there is, wholegrain bread!

As I am originally from Germany, I love good bread for any mealtime. Breakfast, lunch or dinner, it really does not matter to me.

However living overseas with not access to German bread has made me realize how good German bread really is. Believe me, you only realize it how good everything is, once you move away.

And as everyone did during lockdown, I started to bake my own bread.

Mostly I made a sourdough, a sandwich bread or my wholegrain bread. It really depended on my mood.

My wholegrain bread is made quick, and it still tastes perfect the next day!

Do you know why?

It’s the chia seeds and seeds soaked in water that really keep it moist, even the next day!

And if you store it in a bread container (yes, these things exist), then it will be still good after 2 days. And I think that’s absolutely awesome!

While preparing, you will find that the dough is still quite viscous after the rising time.

But don’t worry, that’s how it should be!

Just use a baking scraper/ spatula to get the dough neatly in your baking pan.

Then your hands won’t get that that dirty 🙂 I do speak from experience here …

Some tips for baking your wholegrain bread

I like to add a few oats on top—and if you can get them, then happily use the coarse ones like made from spelt to bake bread.

wholegrain bread

And please do brush your baking form with butter.

Otherwise you might not get it out of the form when it’s done. Which would be a pity.

When I take the bread out of the oven, I take a baking brush and brush cold water on top of the bread. And if you have a porcelain Ramekin that is ovenproof, fill it with water and place it in the oven when you bake it.

Then it gets such a nice shine with it!

If you are not so keen on wholegrain bread, try my sandwich bread!

Enjoy the baking!

love, sabrina x

Whole grain bread

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super quick to make

  • Prep time:
    10 minutes
  • Rest time:
    30 minutes
  • Baking time:
    1 hours 15 minutes
  • Total time:
    1 hours 55 minutes


1 piece
300 g of wheat flour
100 g rye flour
100 g spelt flour
100 g of various seeds and nuts- flax seeds, sunflower seeds, pumpkin seeds
2 Tbsp chia seeds
2 Tbsp oatmeal
1 Tbsp apple cider vinegar
1 Tbsp honey
15 g yeast – fresh
500 ml water
15 g salt
Butter for the mould
1 Tbsp oats for the pan


  • loaf tin

Steps of preparation

  1. Dissolve the yeast in the lukewarm water.
  2. Add the grain mixture, chia seeds and salt and let rest for 10 minutes.
  3. In the meantime, grease a loaf tin generously with butter and sprinkle with oat flakes.
  4. Add the different flours, the vinegar, honey and the oat flakes, work it into a dough and knead well.
  5. For your info-the dough will be viscous!
  6. Put the dough in the greased loaf pan and let rise for about 30 minutes
  7. After the resting time, put the bread in the COLD oven, 180 ° C above bottom heat and bake for about 75 minutes.
  8. When you take your wholegrain bread out of the oven, brush the top of it with some cold water
  9. After 10 minutes, take it out of the form and let it cool down on a wire rack.
  10. Enjoy!


If you have a porcelain Ramekin that is ovenproof, fill it with water and place it in the oven when you bake it.

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.

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