Hi many years ago I found a recipe on here for Vogel’s bread but can’t find it does anyone still have this

randolf - 2018-09-10 13:55:00

Google gives you lots.

gilligee - 2018-09-10 14:48:00

Supreme Vogels ....2 loaves

Ingredients
½ cup kibbled wheat
¼ cup kibbled rye
4 cups high grade bread flour
1 cup whole meal flour
¼ cup rolled oats
½ cup sunflower seeds
1/4 cup pumpkin seeds
3 Tbsp flax seed
3 Tbsp sesame seeds
2 Tbsp gluten
1/2 teaspoon of "Active dry yeast"......... not "sure to rise yeast"
3 teaspoons salt....[3 tsp]
3 Tablespoons of Psyllium Husks
2 & 1/2 cups cold water
1 & 1/4 cups of milk
1 tsp wine or cider vinegar

Directions:
Place the dry ingredients in a large bowl and mix well
Add water, milk and vinegar
Mix well until a shaggy, wet dough forms.
Cover bowl and dough with a plastic bag and leave in a warm place in winter or on bench in summer for 12 -18 hours to rise. Leave for longer if cold weather, it needs to have bubbles forming on the top of the dough when ready
When dough is bubbly on top, stir and fold dough over on itself once or twice, it is a very wet sticky dough.
Spoon the dough into the tins evenly. Tent the dough with a plastic bag, or up-turn a large plastic bowl over so as it does not come in contact with the dough at all.
Leave for at least 2 hours to near double in size.
Bake 180 deg C,
Bake 60 to 75 minutes . Remove from oven, tip bread onto a rack, cover with a tea towel and leave to cool.
Do not slice until cold..

I did paint the tins with tin glide.
Tin glide:
melt 4ozs of fat add 1oz of vegetable oil, stir in 2 oz flour. mix well. keep out of the fridge, in a cool place. You may need to melt and stir a bit to use.

pickles7 - 2018-09-10 15:39:00

I make the loaf that Pickles has posted but I have improved on some features to bring it more in line with a bread that can be kneaded and to ensure it is properly cooked. I also use a sourdough starter. But excluding the use of the sour dough starter here are my differences:

4 cups flour - I use 3 cups of strong white flour &1 cup of rye flour
3 Tb Flax seed - I prefer Chia seeds
I don't use milk
I add 1Tb Avocado oil to the dry ingredients when I add the water
I only add enough water to make a soft dough that can be kneaded
I prove it twice just like normal bread - once in the mixing bowl and once in the cooking tins
Cooking - 30mins @ 220dC take out of tins and return to oven 200dC 30mins (this ensures the loaves are cooked through. Should sound hollow when tapped on the bottom
I usually double the recipe so I can make three 1.5kg loaves. This recipe will give you a 1.5kg loaf (full size) and a 750g, or half size loaf)
Always ensure there is a small, metal bowl or similar of hot, steaming water in the oven when the loaves first go in. This makes the crust more crusty and less chewy or soft.

Because it is full of seeds and bran, etc, it is almost impossible to create the perfect stretch, unbreaking dough but do try and persevere with the kneading to create something that comes close. This way you will get a well risen loaf with a crumb that resembles normal bread.

I find when following the recipe provided that the single rise and over hydrated dough produces a loaf that will take many depressions of the toaster to toast and the loaf has not risen much.

Once again I was very grateful to pickles for providing the recipe in the first place. It produces a much nicer Vogels loaf than the pretend Vogels bread that is currently being sold as Vogels. And as mentioned before, I use a sourdough starter to provide a genuine sour taste.

buzzy110 - 2018-09-11 11:50:00

would love to know how to make this or similar in breadmaker.
I often make 2 cups flour, 1 cup wholemeal flour, for a change from white bread, but often wonder if I put in lots of seeds, would it still cook.

korbo - 2018-09-12 16:10:00

What is wrong with firing up the oven and baking three loaves at a time? That is what I do and then I freeze what we do not eat immediately. Very cheap and lots less work and I have 3 tins that fill the oven completely and utterly LOL :)

uli - 2018-09-12 20:48:00

uli wrote:

What is wrong with firing up the oven and baking three loaves at a time? That is what I do and then I freeze what we do not eat immediately. Very cheap and lots less work and I have 3 tins that fill the oven completely and utterly LOL :)

Nothing wrong with firing up the oven & baking three loaves at a time ...but that was not the question, was it.

samanya - 2018-09-12 21:58:00

my question was,.....if I used my usual bread recipe, can I add heaps of nuts and seeds, or would the mix be too heavy

korbo - 2018-09-13 17:06:00

korbo wrote:

my question was,.....if I used my usual bread recipe, can I add heaps of nuts and seeds, or would the mix be too heavy

I don't know, korbo
It would depend on the amount of nuts & seeds you use, as to how heavy it would be, I reckon & perhaps if you keep the ration flour to seeds in line with the 'Vogels' recipe. Yours has three cups of flour & the others have more ...perhaps start with a third to half the amount of seeds etc & take it from there?
Would be worth a try.

Edited by samanya at 5:19 pm, Thu 13 Sep

samanya - 2018-09-13 17:19:00

thanks will give it a go at weekend.

korbo - 2018-09-13 20:00:00

I posted my vogels recipe "Jacqueline's vogels-like no knead bread recipe here several years ago. I also posted it on Kiwiwise.co.nz. In the comments section I have added some more instructions and updates to the recipe. See link below:
http://www.kiwiwise.co.nz/recipe/jaquelines-slow-rise-vogels
-bread

Jacqueline

peterbk - 2018-09-16 20:58:00

peterbk wrote:

I posted my vogels recipe "Jacqueline's vogels-like no knead bread recipe here several years ago. I also posted it on Kiwiwise.co.nz. In the comments section I have added some more instructions and updates to the recipe. See link below:
http://www.kiwiwise.co.nz/recipe/jaquelines-slow-rise-vogels
-bread

Jacqueline

Then I have you to thank as well as pickles for reposting it so that I found it and was able to change various factors to make a truly amazing, sour dough bread.

buzzy110 - 2018-09-17 09:40:00

I am really keen to have a go at this bread. I am having trouble finding the kibbled wheat at the moment. I suppose it will be ok to just use the kibbled rye (doubled) if I can't find it. Can I make this is ordinary loaf tins or do I have to have covered, dutch oven type containers?

petmacorpltd - 2018-09-18 09:03:00

Kibbled grains (and all sorts of other interesting baking ingredients) can be found at Bin Inn.

punkinthefirst - 2018-09-18 10:15:00

petmacorpltd wrote:

I am really keen to have a go at this bread. I am having trouble finding the kibbled wheat at the moment. I suppose it will be ok to just use the kibbled rye (doubled) if I can't find it. Can I make this is ordinary loaf tins or do I have to have covered, dutch oven type containers?

Because I make it like normal bread with kneading and two proofs I use ordinary loaf tins as the loaves need to be able to rise.

buzzy110 - 2018-09-18 10:21:00

buzzy110 wrote:

Then I have you to thank as well as pickles for reposting it so that I found it and was able to change various factors to make a truly amazing, sour dough bread.

What quantity of sourdough starter do you use?

samanya - 2018-09-18 11:00:00

samanya wrote:

What quantity of sourdough starter do you use?

1 cup of flour mixed with one cup of water for each quantity. Sometimes the starter works too early and will not be active enough when I am ready to start dough making. It is temperature dependent. If that is the case I add another ½ cup of flour to each and time it so that it is at its most active when I start making the dough.

When wild yeast has gobbled its way through the protein in the starter flour and returns to a dormant state the starter becomes like a runny liquid so no need to add further water when adding the extra ½cup flour. The extra ½cup flour reactivates it.

There is no requirement, imo, for precision when it comes to measuring starter quantities. If I use less it takes longer to prove and I have to add more water to the dough and each loaf that is a few grams lighter pre-cooking. But the end result is always the same.

Edited by buzzy110 at 11:14 am, Tue 18 Sep

buzzy110 - 2018-09-18 11:11:00

thanks for that, I have a starter in the fridge that I refresh each week, so that should work.

samanya - 2018-09-19 16:09:00

I made this yesterday. My loaves are quit flat. The loaves didn't seem to rise that much on the first rising even though I left it for 24 hours, it didn't look quite right. I decided to go ahead and cook it anyway. It tastes really good, but I am sure I didn't nail it this time.

petmacorpltd - 2018-09-20 07:12:00

petmacorpltd wrote:

I made this yesterday. My loaves are quit flat. The loaves didn't seem to rise that much on the first rising even though I left it for 24 hours, it didn't look quite right. I decided to go ahead and cook it anyway. It tastes really good, but I am sure I didn't nail it this time.

That was my first attempt as well. Which is why I immediately altered it to bring it more in line 'with the way proper' bread is made. Getting over hydrated, unkneaded dough to turn into a halfway decent loaf is a skill and probably more the domain of very experienced bakers like Paul Hollywood or Dean Brett-Schneider. Another drawback is that it doesn't really cook properly and forget about getting decent toast from it unless you are prepared to wait the 15mins it takes to toast properly.

As per my earlier post I recommend using only enough water to get a soft, pliable, kneadable dough and leaving out the dairy. Bread does not need dairy unless making specialty bread. It is quite a heavy dough and because I double the recipe it would take me all day to knead so I have to use my trusty Kenwood with dough hook to do most of the kneading for me. Even then I can only make one recipe per mixing bowl. I have 2 bowls so machine knead each bowl for 5 minutes then change over to the other one and rest the dough between 'turns', just like you would when kneading normal bread.

I am of the opinion that leaving a dough to ferment for as long as the original recipe says means that the dough goes dormant. Trapped air escapes as it does when over proving hence the appearance of an unrisen dough. Another reason for the flattened bread is that kneading creates long gluten strands which trap air bubbles causing the dough to rise. Air bubbles will never get trapped in the dough of the recipe in its original form.

There really is a lot to understand when first we set out to make bread. I've done lots of reading and watching videos and I have only just scratched the surface. I have told you only some of what I have learned.

buzzy110 - 2018-09-20 09:49:00

petmacorpltd wrote:

I made this yesterday. My loaves are quit flat. The loaves didn't seem to rise that much on the first rising even though I left it for 24 hours, it didn't look quite right. I decided to go ahead and cook it anyway. It tastes really good, but I am sure I didn't nail it this time.[/quote
If you used my recipe, the loaves don't rise, Vogel bread is flat. I wanted a dense bread , more in line with the original Vogel bread, it was more dense than it is these days.

pickles7 - 2018-09-25 15:16:00

** Bump **

autumnwinds - 2019-09-21 23:45:00