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Homemade ‘Vogels’ Bread Recipe

July 21, 2015 By sue 14 Comments

The elusive kibbled grain

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.

Cover 3/4 cup kibbled grain with water
Bring to boil, remove from heat and allow to stand for 2 minutes
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.

Sanyo Bread Factor Plus
Very wet mixture does not form a ball of dough

Second attempt
A bit sunken at the top

Both attempts were perfect inside though and lived up to expectation.

My first loaf
Perfect inside

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Related

Filed Under: Kitchen, Recipes Tagged With: Bread, Recipes

Comments

  1. Leah says

    June 17, 2017 at 3:02 pm

    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?

    Reply
    • sue says

      June 17, 2017 at 3:47 pm

      I’m not sure what you mean by leftover kibbled wheat? The soaked amount is used in the loaf.

      Reply
  2. Cam says

    June 22, 2017 at 7:07 am

    Hi , does the yeast not require sugar ?

    Reply
    • sue says

      June 22, 2017 at 7:11 am

      The starch in the flour is broken down into simple sugars by the yeast so you don’t need to add extra sugar.

      Reply
  3. Stefan says

    April 28, 2018 at 9:38 am

    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!

    Reply
    • sue says

      April 28, 2018 at 11:46 am

      I’m so pleased – thanks for the feedback. And thank you for the improvement on the recipe!

      Reply
  4. Ariana says

    January 27, 2019 at 6:36 am

    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.

    Reply
    • sue says

      January 27, 2019 at 9:01 am

      The setting is for white bread with a dark crust.

      Reply
  5. Jonah says

    July 25, 2019 at 11:50 am

    Love this recipe! Thanks for sharing, it works a treat and is very popular with my family 🙂

    Reply
    • sue says

      July 26, 2019 at 7:21 am

      Thanks for the feedback. I’m glad you are enjoying it.

      Reply
  6. Martin says

    March 28, 2020 at 8:44 am

    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.

    Reply
    • sue says

      April 10, 2020 at 9:00 am

      I use dry yeast. My friend makes bread all the time using the oven so it is definitely worth trying.

      Reply
  7. Virginia Wilson says

    April 8, 2020 at 7:32 pm

    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

    Reply
    • sue says

      April 10, 2020 at 8:44 am

      I would try 200C for 30-40 minutes

      Reply

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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