volkorenbrood

Volkorenbrood, literally "whole grain bread" in Dutch, is bread baked from whole-wheat flour with the bran and germ left intact. The result is a darker crumb, a more pronounced nutty flavor, and a denser texture than bread made from refined flour.

The dough is usually made with volkorenmeel (whole-wheat flour), water, yeast or a sourdough starter, and salt; some recipes add seeds or grains (such as sunflower, sesame, flax). It can be baked as a standard loaf or as rolls; many bakeries offer "desemvolkoren" (sourdough whole-wheat) variants.

Its higher fiber content supports digestive health and promotes satiety. It provides more minerals like iron and magnesium and B-vitamins compared with white bread, but the exact values depend on the flour and recipe. Because of bran, it can have a stronger gluten network and a denser crumb.

Beyond plain volkorenbrood, there are multi-grain (meergranen) versions and seeds; in the Netherlands, it is commonly used for boterhammen (sandwiches) for breakfast or lunch. Many households store it at room temperature for a few days or freeze portions to extend shelf life.

Volkoren bread has long been part of Dutch baking tradition. Public health and nutrition trends have kept it popular, with supermarkets and bakeries offering numerous volkoren products alongside refined breads and specialty loaves.