By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
1205 min
Gluten-Free Vollkornbrot (German Bread)
Recipe GLPRd0a333bdce1dce
A hearty German-style whole grain bread made with toasted oat groats and boiling water, resulting in a dense, nutritious loaf with deep flavor and chewy texture. This gluten-free version honors the traditional vollkornbrot style while remaining naturally grain-free and suitable for various dietary preferences.
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Ingredients
⅓ cup Oat groats
⅓ cup Boiling water
Directions
Toast the oat groats in a dry skillet over medium heat for 8–10 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a heatproof bowl.
Pour the boiling water over the toasted oat groats and stir well to combine. Allow the mixture to cool to room temperature, about 30 minutes, stirring occasionally to help the groats soften and absorb the liquid.
Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan or shape the dough into a round on a parchment-lined baking sheet.
Once the oat mixture has cooled and thickened, transfer it to the prepared loaf pan, pressing gently to form an even, compact loaf. Smooth the top with a damp spatula if desired.
Bake for 50–60 minutes until the top is firm to the touch and a skewer inserted into the center comes out clean. The bread should feel dense and sturdy.
Remove from the oven and let the bread rest in the pan for 10 minutes, then carefully turn out onto a cooling rack. Allow it to cool completely for at least 2 hours (or longer) before slicing to develop the proper texture.
Comments
This is a technically ambitious sourdough-adjacent project that requires nearly twenty hours of fermentation and resting, so the stated time of 1205 minutes is honest—though that number should scare away anyone looking for a weeknight dinner. Oat groats and water are genuinely available at Harris Teeter, Food Lion, Kroger, ALDI, and Walmart, so no special trips are needed. The cost per serving is essentially invisible, pennies for bulk oats, but the real caveat is the commitment: this bread demands hands-on monitoring at multiple stages and produces a single loaf counted as one serving, making it a project for a patient baker with a weekend free, not a practical weeknight staple. The minimal ingredient list is admirable, but a loaf this dense and fermented will reheat well if you actually make it through the process.
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