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Slow Rise Vogels


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I have long searched for a recipe for a Vogels-like bread and recently adapted Jim Lahey’s no knead white bread to come up with a loaf that is just like vogels, moist and chewy with a great crust. It is baked in a pre heated cast iron dutch oven with a lid, but a pyrex or ceramic container can also be used. No kneading, just mix up ingredients and let time do the kneading for you. Only requires a few minutes hands on time, but requires forward planning as can take up to 22 hours before ready to bake.

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 2x 750gm loaves
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
2 Tbsp Quinoa
3 tbsp flax seed
3 Tbsp chia seeds
3 tbsp sesame seeds
2 tbsp gluten
2 Tbsp skim milk powder
1/3 teaspoon instant yeast (yes thats right!)
2 3/4 teaspoons salt
3 1/4 cups cold water
1 tsp wine vinegar
Place the dry ingredients in a large bowl and mix well (seeds are all optional)
Add water 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, using a silicone spatula. 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. Dust flour over the bottom of the bowl and place the dough seam side down into the bowl. Cover and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
3. Half an hour before dough is ready, heat oven to 220 deg C and place the 4 1/2 litre cast iron dutch oven and lid in to heat also.
4. Tip dough gently into hot dutch oven container, seam side up. (No need to grease container, doesn’t stick, can use baking paper liner if you must). Sprinkle quickly with water and put lid on pot and place back in oven. (I use a silicone spatula to ease the dough from the sides of the bowl cleanly as I tip it into the bowl. I try to prevent any strands of dough from breaking)
5. Bake 35 minutes then remove lid and bake a further 10-15 minutes to brown top. Remove from oven, tip bread onto a rack, cover with a tea towel and leave to cool. Do not slice until cool..
The quinoa and any of the seeds can be omitted to make a loaf like the “Original Vogels loaf” , costs a lot less but still gives a great textured and chewy bread. I still like to add sunflower seeds if i have them though, they do make it very tasty.

My costing for the basic loaf without seeds:
$1.04 for 675gm champion white high grade flour @$7.99 per 5kg
$0.27 for 90 gm Kibbled Wheat @ $3.00 per kg BinInn
$0.15 for 45 gm Kibbled Rye @ $3.40 per kg BinInn
$0.05 for 1/3 tsp Tasti active yeast @$3.77per 130g (78 servings)
$0.01 for 2 tspns (10g) salt (Pam’s iodised table @ $1.65 for 2kg
$0.06 for ¼ cup (22g) rolled oats (Pams @ $375 for 1.5 kg
$0.30 for electricity cost for oven use (220°C for 1 hr [including heating-up time]
$1.88 = Total cost for 1460gm loaf of bread (almost twice the size of a store bought 750gm vogels original loaf)
The cost of $1.88 for a 1.460kg loaf works out at approx 13 cents per 100 gm, or 97.5 cents per 750 gm loaf.
Total cost for a homemade version of the 750 gm loaf of original multigrain vogels bread works out at less than $1.00 dollar.