In the case of Vollkornbrot, made with 100 percent rye, 48 hours to as much as 72 hours of resting before eating is recommended.

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Vollkornbrot, a dense German bread made entirely from rye, benefits from a long resting period of 48 to 72 hours before eating. This allows the flavors to develop fully and the crumb to stabilize, making it easier to slice and more enjoyable to eat.

In the Case of Vollkornbrot, Made with 100 Percent Rye