Monday, November 3, 2014

Perfected : No-Knead Vogels Style Bread

I was very excited a few months ago to be given a no-knead homemade 'Vogels' style bread recipe.  If you don't know what Vogels bread is, it is moist, slightly dense, grainy bread.  It makes wonderful sandwich bread but is best toasted with a slathering of peanut butter, honey or butter and marmite.

After several attempts with my new recipe I was always disappointed, the bread would rise well but half way though baking would sink in the middle and then was impossible to prise from the tin.  My best guess was that the mix was always too wet.

I have made quite a few modifications since first trying to make this bread, and twice I have started with a completely new recipe.  Now finally I have got it right - so here it is.



No-Knead Vogels Style Bread Recipe
Makes 2 Loaves

500ml Boiling Water
1T Honey or Brown Sugar
500ml Cold Water
20g Active Yeast (4 teaspoons)
3¼ Cups / 400g Wholemeal Flour
3¼ Cups / 400g High Grade Bread Flour
2t Salt
½ to 1½ Cups Mixed Grains (We like golden linseed, sesame and sunflower)
¾ Cup Rolled or Quick Cooks Oats

Turn oven on to 50°C Bake (you don't want the fan on for this stage if you can help it - so the tops of your loaves don't dry out).  Line 2 loaf tins with baking paper, or grease generously with cooking oil.

Mix the hot water and honey/sugar to dissolve.  Add in cold water then yeast, stir well and allow to activate for 10 minutes.  Add in flour, salt, grains, seeds and oats and mix well.  The mixture will look like thick porridge.
Divide mixture between your 2 loaf tins (sprinkle with some seeds/oats if you like) and put into the oven on middle rack.  Leave to rise for 25-35 minutes until the dough reaches the top of the loaf tin (even better if it looks like it's just about to over flow).  Turn oven up to 200°C and switch to Fan Bake if you've got it.  Bake for 45 minutes.
Leave in the tins for 15 minutes after cooking then turn out onto cooling rack (you may need to gently ease sides from tin).  Cool completely before slicing - it's kind of like a cake - it will stick to your knife and make a big mess if cut too early.

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