Vogels bread. Texture re-visited

Ingredients:
½ cup kibbled wheat
¼ cup kibbled rye
4 cups high grade bread flour
1 cup wholemeal 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 instant yeast, not sure to rise.
3 teaspoons sea salt
2 & 1/4 cups cold water
1 cup of milk
1 tsp wine or cider vinegar

I use two loaf tins, 12cm x 21cm x 6cm
I did paint the tins with tin glide.
Tin glide:
melt 4 ozs of fat add 1oz of vege oil, stir in 2 ozs flour. mix well. keep out of the fridge, in a cool place. You may need to melt and stir a bit to use.

Directions:
Place the dry ingredients in a large bowl and mix well
Add water, milk and vinegar
Mix well until a shaggy 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.
Cover and let rest about 15 minutes.
1. Using a spatula, gently shape dough into a ball, folding it over on itself, no kneading necessary.
2. Spoon the dough into the tins evenly. Tent the dough with a plastic bag, or up-turn a large plastic bowl over both tins, so as it does not come in contact with the dough at all. Leave for at least 2 hours to near double in size.
3. Half an hour before dough is ready, heat oven to 180 deg C
5. Bake 45 to 55 minutes . Remove from oven, tip bread onto a rack, cover with a tea towel and leave to cool.
Do not slice until cold.

A pic of this bread can be seen here.

http://jumpingjellybeans-jellybeans.blogspot.co.nz/

Chef_pickles7, Jul 10, 9:33 am

Yes it does taste like vogels.

Chef_wendalls, Jul 10, 9:57 pm



Vogels has got very soft, this recipe is a little firmer. I am sure you will be impressed. If you click onto the pic of the bread you will see the texture.

Chef_pickles7, Jul 10, 10:41 pm



It is moisture without the chia seeds. wendalls. I did not put them in the bread in the pic. I have removed them now from the recipe as I do feel the texture is nicer without them.

Chef_pickles7, Jul 10, 10:50 pm

We're in the UK on holiday at the moment - you can buy Vogels at Sainsburys.

Chef_seaspray1, Jul 11, 4:34 am

The recipe doesn't have chai seeds in it?

Chef_boakes, Jul 12, 12:04 pm

wow ! I have just cut into this bread, it is delightful. I feel the new recipe is by far the best yet. The last thing I want to do to this recipe is to increase it to fill the loaf tins a bit better.
I have updated the pic as well.

Chef_pickles7, Jul 12, 8:15 pm

shame about the photos on that blog, makes everything look really un-appetising.

Chef_cookessentials, Jul 13, 11:55 am

I just didn't think they looked at all nice to be honest. A bit like looking at those awful retro food pictures from the 70's.

Chef_cookessentials, Jul 13, 3:22 pm

Thanks for the amended recipe pickles. Will try it when I get back from holiday. I have been making the bread in the slow cooker, can't remember who posted it, and that comes out similar to vogels as well. I think your photos are just fine, please ignore the criticisms. I thought recipes was over the nastiness, but obviously not.

Chef_katalin2, Jul 13, 7:02 pm



"Holiday" you are the lucky one. Enjoy what ever you do and wherever you go.
If you appreciate the texture of Vogels bread, you will be well pleased. I saved the slow cooker bread recipe, I have not made it yet, but will one day.

Chef_pickles7, Jul 13, 8:08 pm

Sorry, did not realise it was a personal blog of someone here! Didn't think we were allowed to give links to personal sites etc. I thought it was some random blog site. I'm sure people will enjoy the recipes anyway.

Chef_cookessentials, Jul 14, 11:38 am

"Vogels bread. Texture re-visited"

½ cup kibbled wheat
¼ cup kibbled rye
4 cups high grade bread flour
1 cup wholemeal 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 instant yeast, not sure to rise.
3 teaspoons sea salt
2 & 1/4 cups cold water
1 cup of milk
1 tsp wine or cider vinegar

I use two loaf tins, 12cm x 21cm x 6cm
I did paint the tins with tin glide.
Tin glide:
melt 4 ozs of fat add 1oz of vege oil, stir in 2 ozs flour. mix well. keep out of the fridge, in a cool place. You may need to melt and stir a bit to use.

Directions:
Place the dry ingredients in a large bowl and mix well
Add water, milk and vinegar
Mix well until a shaggy 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.
Cover and let rest about 15 minutes.
1. Using a spatula, gently shape dough into a ball, folding it over on itself, no kneading necessary.
2. Spoon the dough into the tins evenly. Tent the dough with a plastic bag, or up-turn a large plastic bowl over both tins, so as it does not come in contact with the dough at all. Leave for at least 2 hours to near double in size.
3. Half an hour before dough is ready, heat oven to 180 deg C
5. Bake 45 to 55 minutes . Remove from oven, tip bread onto a rack, cover with a tea towel and leave to cool.
Do not slice until cold.

A pic of the texture of this bread, can be seen here.

http://jumpingjellybeans-jellybeans.blogspot.co.nz/#!/2013/03/vogel-type-breadrevisited-texture.html

Chef_pickles7, Jul 14, 11:41 am

Looks good pickles, can't wait to try it, will need to get a second loaf pan though. If you try the slow cooker recipe, I have a large oval one. I turn the temperature on to high to heat up, oil it really well, then put in the shaped and kneaded dough in and turn it off, don't lift lid at any time once dough in. I let it rise till doubled in size, about an hour, then turn it back on high for the stated 2 hours. If my yeast is fresh enough, it fills up the whole of my 6 litre cooker, so makes a huge loaf. Other times it is smaller and denser which is just as good. Thank you for holiday wishes, can't wait to have some reading time in slightly warmer climate. Looks like next week good one to be away!

Chef_katalin2, Jul 14, 1:44 pm

Ok so it's probably my yeast which I bought specially for this recipe which makes my loaves dense. They are always rectangular shaped. I have never put in chia seeds anyway - didnt have any. I never get more than 4 holes in the dough which are I assume the bubbles I'm supposed to get. I leave It for ages to rise but nothing much happens.

Chef_wendalls, Jul 14, 9:45 pm

Thanks pickles great recipe.I made it today and my whole family loved it.

Chef_sandhu, Jul 14, 9:47 pm

I made it and used my usual sure to rise yeast,but doubled the amount, super fantastic easy bread.

Chef_lilyfield, Jul 14, 10:05 pm

This link should take you to the right to the pic of the texture of the bread. I think it is way better.

http://jumpingjellybeans-jellybeans.blogspot.co.nz/2013/03/vogel-type-breadrevisited-texture.html

Chef_pickles7, Jul 15, 12:03 am



are you talking about the vogels type slow cooker one that was on here a year or 2 back? l never did a rise with mine l just kneaded it then threw it in on high for 2 hrs but if you prove it first then cook l might have to go and try that again

Pickles that recipe works great with the sour dough starter and l still have the chia seeds in but l put in 1/4 cup more water and love it

Chef_griffo4, Jul 15, 5:12 pm

I thought that the recipes looked really impressive. thanks for sharing

Chef_blyme_jerv, Jul 16, 9:35 am



Thank you.
The texture of Vogel's, is what I was striving for, I have managed to do, just that. As I add other bits and bobs to the recipe I will share in here.

Chef_pickles7, Jul 16, 11:48 am

I made this recipe. Closest to Vogels I've tasted. Fabulous texture. A new favourite. Thank you.

Chef_dancegal, Jul 17, 3:26 pm



Glad that you liked it. I can remember that bread coming onto the market, a long time ago now, lol.
This recipe has made my breadmaker redundant.

Chef_pickles7, Jul 18, 1:27 am

This bread does not toast well, I had to put the toaster up on 5, and still toast it three times. It was very nice though, when it was toasted. I would not myself, add sugar or honey, just to make it easier to toast.

Chef_pickles7, Jul 18, 4:54 pm

Hi Pickles. Do you have a great scone recipe that doesn't use self-raising flour which taints the flavour of anything cooked with it and leaves a furry, oxalic taste in the mouth after you've finished eating anything made with it?

Chef_buzzy110, Jul 18, 5:09 pm



I know what you are saying, It is not the nicest. I prefer to use baking soda and cream of tartar and will often do that rather than use baking powder in any baking.
I bought a bag of self raising for something a while back and now use it for pikelets for the kids, just to use it up.

Chef_pickles7, Jul 18, 5:16 pm

There are lots of recipes put up in here that the posters have not made.
I made a worcestershire sauce once, it was so insipid, it was not nice at all, I am sure had the poster made it herself, she would not have posted it.

Chef_pickles7, Jul 18, 5:21 pm



I use this recipe and have done for years. The scones are lovely. It is a sticky mix, you might find you have to use only about 3/4 cup of milk instead of the full cup.

Scones
2 large cups flour
2 tsp cream of tartar
1 tsp baking soda
50g butter
1 dsp golden syrup
1 cup milk
dates or sultanas
Rub butter into dry ingredients.
Warm golden syrup and milk until golden syrup is dissolved.
Add dried fruit.
Mix together.
Shape.
Bake 200c 15mins or until nicely browned.

Chef_pamellie, Jul 18, 5:35 pm

why put up the link then? for what reason would anyone do that I wonder. elliehen.

Many years ago I was being pestered to be nasty to . uli and buzzy110, I am so glad I stood my ground, sat back and watched to see what was going on. I appreciated their visits and looked past the words and saw a grin, or grimace, I didn't care.
Uli and buzzy110 have a lot to offer, more than all those posters who came in just to rark up, the followers ?, I rather think not.

Chef_pickles7, Jul 18, 5:41 pm

looks like a shared user name. lol.

Chef_pickles7, Jul 18, 5:51 pm


Was that necessary?
This forum has been pleasant lately, (apart from a few 'look at moi' types & you'll always get those) can we keep it that way, please?

Chef_samanya, Jul 18, 6:05 pm

HI, I am currently staying in OZ and have purchase all the ingredients for the bread, but can't seem to find gluten, do you think I can make without the extra add gluten?
Also interested in the slow cooker bread recipe - is there a link for that.

Chef_boakes, Jul 18, 6:09 pm



saying it just how it was. NASTY. it sure was. Take a look in here and have another swipe .

Chef_pickles7, Jul 18, 6:13 pm



I buy mine at a bulk food outlet here.
You could google for a substitute.

It will be the gluten that gives this bread the stretch in the dough, not to say bread with a substitute won't be nice, it will be different.

Chef_pickles7, Jul 18, 6:20 pm


I'm not 'swiping' at anyone, but I took exception to your 'who has the most to offer' line.
We all have the right to participate on this board . no one person more than another, right?
Pulling rank for whatever reason is not what it's about. don't you agree?
Some are here to learn from more experienced people & indeed do.
I don't pretend to be the expert on everything as some do & although fairly experienced in the kitchen, I can still learn & do & I appreciate that.
I have learned a lot from many posters here, yourself included but I do get rather irked when some use this forum to push their own barrow/agenda, along with sniping at those who don't agree with their POV.
That's all.

Chef_samanya, Jul 18, 6:28 pm

I think you best be very careful about what you are posting. You obviously have not read the new Trademe rules in regards to defamation. I would suggest that you do before what you think is funny contributes to your own demise.

Chef_cookessentials, Jul 18, 6:36 pm

#47 you conveniently forgot post #17. No surprise there because you know full well why you did not mention post recipes17. it creates more drama. I agree with samanya.

Chef_cookessentials, Jul 18, 6:43 pm



17 ?
No pic's on the older threads in here.

Chef_pickles7, Mar 4, 3:13 pm

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