The elusive kibbled grain
This recipe is kindly shared by Simon and Kathryn Deroles who developed it over several years and report that it even passed the ‘fussy children’ test. I also have to thank them for sending some kibbled grain up to me from Palmerston North as I have been struggling to locate kibbled wheat or kibbled grain in Auckland. Ceres Organics have it as a product and list several different stores as stockists but they (so far in my searches) seem to have other Ceres products but not kibbled wheat. Simon and Kathryn get it from the bulk bins at their local New World supermarket.
Take 3/4 cup kibbled grain, cover with water and bring to the boil. Let stand off the heat for 2 minutes then drain but do not rinse.
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- Cover 3/4 cup kibbled grain with water
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- Bring to boil, remove from heat and allow to stand for 2 minutes
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- Drain but don’t rinse
Add the following ingredients to the bread pan in the following order:
1 tbsp vinegar (white or malt)
1 1/2 cups cold water
2 tsp salt
kibbled grain prepared earlier (see above)
3 1/4 cups white flour (high grade)
3 tbsp gluten flour
3 tsp yeast
Bake on white setting, dark crust.
This is a very wet mixture….so if you look into the pan when its mixing it won’t look like a neat ball of dough at all. Simon says: “It should be the consistency of “elastic thick mud”…that’s the best description I can think of”.
This recipe works well in a Sanyo Bread Factory Plus. You may have to tinker with it when using another breadmaker. The crust is not as dark as the shop bread but the inside is the same.
My first loaf rose beautifully but then ended up sunken at the end. I thought that perhaps the kibbled grain had been too hot and caused the yeast to rise prematurely and/or that the mix was a bit too wet. So I tried again and left the grain to cool some more and squeezed out as much water as I could before adding it to the mix. This gave a much firmer dough but it still had a sunken top.
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- Sanyo Bread Factor Plus
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- Very wet mixture does not form a ball of dough
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- Second attempt
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- A bit sunken at the top
Both attempts were perfect inside though and lived up to expectation.
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- My first loaf
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- Perfect inside
Hi. What do you do with the leftover kibble wheat? Can you keep it to use for another loaf or do you have to chuck it out?
I’m not sure what you mean by leftover kibbled wheat? The soaked amount is used in the loaf.
Hi , does the yeast not require sugar ?
The starch in the flour is broken down into simple sugars by the yeast so you don’t need to add extra sugar.
Hi, Sue. THANKS!!! for this recipe. I’ve been trying to make Vogel’s for years and never been able to get it right. I used your recipe (except I used 3/4 cup of milk and 3/4 cup of water) and it turned out perfectly! It tastes EXACTLY like Vogel’s bread!
I’m so pleased – thanks for the feedback. And thank you for the improvement on the recipe!
I’m keen to try this. What setting do you use on your breadmaker? I’m guessing it would be the multi-grain? On our breadmaker that setting takes 5 hours.
The setting is for white bread with a dark crust.
Love this recipe! Thanks for sharing, it works a treat and is very popular with my family 🙂
Thanks for the feedback. I’m glad you are enjoying it.
I don’t have a bread maker. Just an oven and some cake/muffin pans.
Is this still possible, or easy to make with just these things?
Also, do you use dried or fresh yeast?
Got some time to give this a go, since we’re stuck at home at the moment.
I use dry yeast. My friend makes bread all the time using the oven so it is definitely worth trying.
If you haven’t got a bread maker would you know what the oven temp be & baking time.??
Look forward to hearing from you.
Sending this as I’m having trouble buying Vogel due to the lockdown.
Thanks in advance
Virginia
I would try 200C for 30-40 minutes
Thank you for this! Just got home to the US from NZ and we loved the bread so much we brought the wrapper home in hopes to duplicate it! You’ve certainly made my job easier!!!
Recently ran across a ‘kibble rye’ for the first time while visiting Rarotonga. (Yank here.) Really liked it but had to guess how it was made. Seems my guess was pretty close (I guessed the cracked grain was steamed) as I was fairly sure it wasn’t just added dry like German/Scandanvian breads, but your walk-through of the process is very helpful. I will try this soon, and will experiment with making it in a standard oven as I haven’t a bread machine. I do have a grain mill that I use for milling grain for beer, so I think I will be able to make my own ‘kibble’ – the word makes me laugh because in my part of the world it is pretty much synonymous with dry dog food 🙂 Thanks again.
AWESOME recipe and so easy to make. Came out perfectly first time 🙂
Outstanding recipe, thanks.
Only on my second attempt, and I reckon it’s already better than the commercial version.
What a blessing!
Jeff
We have just lost Vogel’s in the UK.😢 I have been eating it for over 50 years either in the UK or Australia!
I too do not have a bread maker and would like to make it in a conventional oven. If this is the case, do I mix all the ingredients but not knead them please?
Thank you, Gretta
Hi Gretta, I have no idea as I haven’t done it that way myself. I’m guessing you would need some kneading (as the bread maker does that) but perhaps it is just enough to mix it thoroughly. I’d love to hear how you get on. Sorry that you have lost such a great brand.
Thank you, I’ll keep you posted.
Having never used a bread maker in my life, could you please tell me that during the process is the dough allowed to prove before any heat comes into the bread maker to cook it? That might imply of my need to leave it to prove before cooking?
Any ideas gratefully received.
I’m pretty sure it does because the process takes some time.
Good luck
I have just made my first loaf, it’s DELICIOUS.
I’d love to know what your3/4 cup of kibbled grain weighs in grams? Mine was 85 and I think that the loaf could take a little bit more. Also, I wonder what your 3 1/4 cups of white flour weighs? Mine was 390g. I might try half white and half whole meal next time.
I did knead the mixture for a good five minutes and then left it to rise for an hour until it had doubled in size. I then knocked it back and placed it in a 2lb loaf tin and left it to rise for a shorter time again. I cooked it at approximately 200° for 35 minutes. Really very delicious. Thank you so much.
I’m so pleased it worked out for you and that you love it 🙂
I think the key is to just play around with it and get it to work best for your ingredients, oven and taste.
ENJOY! (The playing and the bread)
It took three attempts but I have just made a near perfect ‘Vogels impersonator’ loaf using this recipe. The first two loaves had the sunken top problem and the bread seemed under-baked, sticking to the bread knife. This reminded me of previous wholemeal loaves with similar problems where the solution turned out to be reducing the amount of yeast. In my case, it took no more than 1/2 teaspoon of dried yeast (I use the kind from sachets) to produce a satisfying bake.
I also substituted 1/4 of a cup of the kibbled wheat+rye with rolled oats. That seems to have created quite a nice texture. Of course, you can experiment and try any combination you feel might work.
I found there was a limit to the amount of moisture that could be easily removed from the kibbled mixture. I spread it out on plates to speed up cooling down prior to adding to the bread maker pan. A bit of extra effort but not too bad. Next time I might try going straight from saucepan to bread maker.
Anyway, thanks to the author for sharing this recipe!
Thank you for sharing your experiences Bruce
Great recipe which worked perfectly for me using the half milk and half water option. Susequently my tweaks are to use 2 cups of wholemeal spelt and 1 and a quarter high grade. I used kibbled mixed grains rather than just wheat. I also add in 1 tablespoon of molasses for colour and taste. I’m in NZ so I use 4 teaspoons of Surebake yeast and bake in my machine on the wholemeal bread setting. Best bread I’ve ever made.
So pleased it worked so well for you. Thank you for sharing your tweaks.