The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


qahtan's picture


This is the Volkornbrot that I make....... Maybe not the true Volkornbrot but tastes good.




3 cups 5 or 7 grain cereal
1 cup whole wheat flour
2 tsp baking soda
1 tsp salt
1/2 cup molasses
3 cups hot water

Combine dry ingredients. Stir molasses and hot water into dry
ingredients. Let stand overnight. Turn mixture into small loaf
pan. Cover pan tightly with aluminum foil. Bake at 275 for 3 hours.
Cool in pan. Wrap and keep in refrigerator. Keeps 2 weeks. Does
not freeze well.