Jacquelines slow rise vogels bread

Jacquelines slow rise vogels bread

Recipe submitted by Jacqueline on May 13th, 2011

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.

Average Rating:   (50 votes)

Tags:   bread  vogels  baking  recipe  

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    • Laraine posted on October 21st, 2021
      Overall Rating: 10.0 / 10

      Comment: One reason why people are so dissatisfied with Vogel's today is that it arrives in the supermarkets already stale. In the days when I remember eating Vogel's with enjoyment it was made by Reizensteins and they baked it only twice a week and that was during the night. What miffs me about today's Voge'ls loaf is that I can't get it unsliced. When I could, all I had to do when I got home was dunk it under the tap and stick it in the oven until it was heated through. Unfortunately, bread is much the same as scones: you bake it in the morning in time for lunch but by dinner time it is stale. I'm very sensitive to stale bread, scones, cakes; can't stand them. My Dad used to claim one day old bread was "settled". "No, Dad," I replied firmly. "It's STALE."

    • Jacqueline posted on September 2nd, 2021
      Overall Rating: 10.0 / 10

      I have been making these loaves in a regular bread tin, baked inside the cast iron Dutch oven when I want to get the rectangular shaped loaf.

    • Jacqueline posted on September 1st, 2021
      Overall Rating: 10.0 / 10

      If you cook this bread in a regular bread pan, the crust won’t be so crackly/chewy and may need a little longer as you are not putting the dough in to the heated very hot cast iron Dutch oven. The bread will still be very good, just a different crust and possibly less oven rise will occur.

    • Michelle Loo posted on August 20th, 2021
      Overall Rating: 10.0 / 10

      If I want to bake this bread straight in the oven (non dutch oven style - without water bath on bottom shelf of oven), how long should I bake a loaf for? And will this bread turn out okay? Or is it best to stick with the dutch oven bake method as suggested.

    • Sandra Dale posted on August 9th, 2021
      Overall Rating: 8.0 / 10

      I precooked the kibbled grains by covering with 3 cups cold water, bringing to the boil, simmering for 2 minutes then drained and cooled. Proceeded with recipe, and baked in 2 Pullman bread tins. Bread turned out much better than first attempt.

    • Antony posted on May 16th, 2021
      Overall Rating: 10.0 / 10

      My little update. I have started making this sourdough. Even better if that is possible. I omit the yeast and vinegar and add 1/2 cup sourdough starter whisked into the water before I add it to the dry mix. Loaf number 53 coming out of the oven in ten minutes.

    • Jacqueline posted on January 24th, 2021
      Overall Rating: 10.0 / 10

      Hi Liz re bread maker and time - the only hands on time is a quick stir to combine the ingredients, then waiting for first rise to complete (about 12 - 15 hours or so) then very quickly reshaping into final loaf, leaving for 2 hour final rise before tipping into the hot baking cast iron or Pyrex container to bake. Should not be kneaded at all so a bread maker would alter the texture of the bread, lose the chewiness and crust that an oven bake gives.

    • Liz Pollock posted on December 17th, 2020
      Overall Rating: 10.0 / 10

      I've not made this yet but...
      …has anyone managed to do this in a breadmaker?
      I want the bread but time is something I don't have so I need a quick and easy prep version.

    • Janet posted on November 1st, 2020
      Overall Rating: 10.0 / 10

      Thanks so much for posting this almost a decade ago. I tried a few other recipes first because I was impatient, but yours is far the best. I'm an expat kiwi living in Canada and I hate the bread here, it's full of sugar and preservatives and the toast is like dry powder stuck together. Loved it! Perfect! Already made it three times and will continue!

    • Jacqueline posted on July 12th, 2020
      Overall Rating: 10.0 / 10

      Hi Monique, if the bread was very dense, that is usually a sign that it has over risen, just needs tiny bubbles to start appearing on the surface. If over risen the dough may start to collapse and the bread won’t get much rise when you put it in the oven. In very warm weather or heated room may only take 12 hours for the first rise. When very cold then may take longer than 18 hours. I suppose if the dough was cold and had not risen sufficiently then that may produce a dense loaf too. Hope that helps, a bit of trial and error to get it how you like.

    • Monique posted on June 9th, 2020
      Overall Rating: 10.0 / 10

      Just made it, 1/2 the load is gone already because my husband and brotherinlaw loved it. I let it sit for 18 hours covered in plastic and then a blanket but it didnt bubble should I let it sit longer. It didnt have the larger holes it was denser is that because it didnt bubble or because I didnt add gluten (couldnt find it at the time). The crust was perfect and looked and tastes like Vogels, definitely put in the sunflower seeds

    • Antony posted on April 14th, 2020
      Overall Rating: 10.0 / 10

      Came back to Sweden from NZ with several loaves of Vogel in our luggage. After two weeks panic set in. Searched on the web and found this recipe. Make it every week now. My little process contribution is as follows.
      Let the dough rise in a covered bowl. Lift from the sides once it has risen (about 12 hours for me) using flour to stop it sticking. Now my trick. Line another bowl the same size as the Dutch oven with baking paper. Flip the dough into this bowl and then let it rise again. When it is time to bake simply lift the risen dough by holding the edges of the baking paper into the Dutch oven. This saves you from collapsing the dough a second time.

      Enjoy. Life without Vogel bread is not a real life.

    • Jacqueline Bassett posted on March 31st, 2020
      Overall Rating: 10.0 / 10

      Wow, just checked in on my recipe here, lovely appreciative comments thank you. The Pullman tins sound good and baking the raised loaf in the bread maker during summer sounds like a good option too. I think that gluten and gluten flour are the same thing. With so many in lockdown around the world with Coronavirus, making our own bread will have a renaissance I’m sure. I have not made it for quite awhile so came back here to find the recipe again.

    • Susan posted on March 24th, 2020
      Overall Rating: 10.0 / 10

      Just like bread should taste. Love it

    • MLB posted on January 6th, 2020
      Overall Rating: 9.0 / 10

      Oh wow, just discovered this recipe and made it. It is so like Vogel bread but according to my whanau it is actually better. The fact that there is no artificial ingredients is a big plus. I was able to find gluten but I had gluten flour ( is it the same??) - it seems to have worked. I'm in Christchurch and the summer is not very warm this year so it took about 36 hours to make a bit of bubbles. I put a clingfilm over the bread itself than in a plastic bag,it seems to have helped. This recipe is definitively a keeper. Thanks heaps for sharing :)

    • Susan Clunie posted on September 13th, 2019
      Overall Rating: 10.0 / 10

      So excited to make this bread, now on my 4th versio. I am using sour dough starter 1cup of, and calculating all the ingredients by weight. It’s woring wee. I have been putting in 2/4 cup of sprouted rye instead of the kibble wheat and rye(it was the only rye I could get so thought might as well give that a go. I cook mine in one of those heavy loaf tins with a sliding lid and it needs an hour in a hot oven. It’s so good to get something like the original Vogels and with none of the plastic associated with supermarket bread. Winner!

    • Kate posted on August 11th, 2019
      Overall Rating: 10.0 / 10

      I thought all the reviews were too good to be true but I just made my first two loaves and they are incredible! It took 48 hours for the dough to develop bubbles as it is NZ winter right now, and I was worried it would be a failure but they came out beautifully - just like vogels but more delicious! I divided my dough into two loaves and baked one after the other in my bread maker. Very happy :)

    • Sophie posted on December 2nd, 2018
      Overall Rating: 10.0 / 10

      I have been making this recipe for about six months now and I absolutely love it! So delicious and so easy! After mixing it all up I split the dough into two bowls to rise and then bake it in my bread maker, easier than having the oven heating up the house, especially in summer.

    • Julie posted on August 21st, 2018
      Overall Rating: 10.0 / 10

      We are Kiwi expats in Texas where the bread is simply dreadful. I have been making this bread now for two years since I found this recipe and have never tired of it! I bought two covered bread tins and altered the quantities to suit my volume. The tins are amazing and mean we get sliceable sandwich bread. They are Pullman loaf tins. I got mine through Amazon. Also have been working on a raisin loaf variant. Made one yesterday and we ate the whole thing in an afternoon so that may be banned in our house now. lol

    • Raewyn Anderson posted on August 4th, 2018
      Overall Rating: 9.0 / 10

      Really nice healthy bread! Super toasted too..better than any bought variety!

    • Kate posted on May 29th, 2018
      Overall Rating: 10.0 / 10

      This is the Vogels original loaf I remember growing up in NZ. Having to toast 2-3 times and with lots of butter and marmite. I don't cook or bake so this was a big deal for me to tackle anything with more than four ingredients but living in the USA I was really missing any sort of decent bread. I bought a dutch oven for this and I made the recipe exactly except I couldn't find kibbled anything in Dallas so used bulgar wheat and substituted some flour with rye flour. In Texas, with air conditioning set at 74f, it took 12.5 hours and 2.5 to rise. So excited, today I had Vogels toast with Irish butter and NZ marmite:-) I will make this again exactly as is, every week. Thank you Jacqueline!!

    • Jenny posted on April 28th, 2018
      Overall Rating: 10.0 / 10

      This is such an awesome loaf to make. I now never have to bother with the supermarket version and love how easy it is to swap out ingredients. I have followed Jaqueline’s suggestion and leave out the milk powder and gluten. Still put the chia seeds in but would soak the quinoa I think before using it again - it was a bit crunchy in the crust. Buying a Dutch oven to cook my bread in was also well worth the investment. I’ve passed this link onto so many people now! Thanks Jacqueline.

    • Matt posted on May 12th, 2017
      Overall Rating: 10.0 / 10

      We were dying in the USA without Vogels as the bread here is simply awful. You nailed the recipe Jacqueline - we have tried varying it a bit but keep coming back to your exact recipe. The only thing we find is the warmer temps here is a 12 hour rise give a better crumb. We have a few other Kiwi expats in Texas now hooked on it And by the way, it beats Vogels current efforts which we now avoid when back in NZ.

    • Amanda posted on May 1st, 2017
      Overall Rating: 10.0 / 10

      Hi. I haven't tried this, but am really keen to do so!!! I have never baked bread in a cast iron dutch oven before, and was hoping I could use a standard bread pan? Has anyone had any success with this? I do have a cast iron pot with a lid (that we use in campfires)...I guess I could use this, but it would give me a round load like a cake, and I was hoping for a rectangular loaf for ease of slicing.
      Thanks very much for your tips. :)

    • Jacqueline posted on April 11th, 2017
      Overall Rating: 10.0 / 10

      Jacqueline here, we are still enjoying this bread. As an update I no longer add gluten, chia or quinoa and like the bread even more. The recipe is very forgiving and omitting all the seeds and the milk powder as well still works out fine.
      One thing which will give a heavy flat loaf is over rising on the first rise, easier to do in warm weather. Don't let it rise so much that the tiny bubbles burst on the surface, this is a sign that the gluten will not hold its shape and stretch in the final rise.
      Another variation I have been making is using sour dough in place of the yeast, about two tbsp of starter. The sour dough along with the long slow rise is supposed to make the bread more digestible and better for you.

    • Nena posted on April 4th, 2017
      Overall Rating: 10.0 / 10

      Been making this bread pretty regularly over the last year. Love it. Living in Australia, and previously would ensure we had enough luggage allowance to bring Vogels back to fill the freezer each time we headed home. Once my husband even paid excess baggage to bring back his Vogels! Now, while we will happily eat the real thing, we prefer this version. Thanks

    • Hugh Reynolds posted on June 26th, 2015
      Overall Rating: 10.0 / 10

      Best bread ever

    • Jan posted on April 2nd, 2015
      Overall Rating: 10.0 / 10

      Want to try this recipe but I don't have any gluten. What role does it play and can it be substituted in any way?

    • LisaR posted on March 4th, 2015
      Overall Rating: 10.0 / 10

      Hi, I made this bread without the Quinoa,chia and flax seeds and no milk powder, I used sour dough starter instead of the yeast and placed the mixture in a bowl and put into the fridge for 2 days, took out and put into bread tin to rise. Baked at 220 and internal temp was 92. Perfect bread!!!

    • Lisa Rafferty posted on February 28th, 2015
      Overall Rating: 10.0 / 10

      Hi I haven't baked this bread yet but I am going to use sour dough starter for the yeast and bake it in a bread tin with water in a dish on the bottom rack of oven. Does anyone know what the cooked internal temp of loaf is?

    • kelly posted on January 24th, 2015
      Overall Rating: 10.0 / 10

      The best bread ever!! Living in OZ I always get my kiwi visitors to bring over as much Vogels bread as they can carry just to get my fix. Now I can have FRESH vogels every week!

    • Jackie posted on March 4th, 2014
      Overall Rating: 10.0 / 10

      Love it will be making all the time. I don't have to crave Vogel bread anymore. Thanks so much for this great recipe

    • Hannah posted on December 3rd, 2013
      Overall Rating: 9.0 / 10

      LOVE LOVE LOVE this recipe! Just like the bought stuff yet better! Not to mention cheaper and nicer! Few steps but no hard work! This is my new weekly dough which produces two loaves to last the week. The family love it! Thanks for posting this recipe!

    • annette posted on October 19th, 2013
      Overall Rating: 6.0 / 10

      I say good only because it still seems like a heavy very moist loaf that doesn't rise much. having said that it is delicious toasted but needs to be toasted twice. Any tips on how to bake this bread so it doesn't seem underbaked. I've tried it twice with same results. thanks

    • Jacqueline posted on August 21st, 2013
      Overall Rating: 10.0 / 10

      Jacqueline here. I have just revisited this web page. As an update I no longer add gluten, chia or quinoa and like the bread even more. The recipe is vey forgiving and omitting all the seeds and the milk powder as well still works out fine.
      One thing which will give a heavy flat loaf is over rising on the first rise, easier to do in warm weather. Don't let it rise so much that the tiny bubbles burst on the surface, this is a sign that the gluten will not hold its shape and stretch in the final rise.
      Another variation I have been making is using sour dough in place of the yeast, about two tbsp of starter. The sour dough along with the long slow rise is supposed to make the bread more digestible and better for you.

    • Manxcat posted on August 4th, 2013
      Overall Rating: 10.0 / 10

      Absolute heaven and betwwen bakings I am busy referring friends and workmates to this site cos they drool and beg over my packed lunches.

    • Debbie posted on May 13th, 2013
      Overall Rating: 10.0 / 10

      Congratulations Jacqueline this is a fabulous recipe. I have made it maybe ten times now and we just love it. It is such a lovely gift to take a friend. From the start I wanted a loaf shape sonitbwas easy to manage,cut and fit in the toaster, so I divide the dough after the first rise, fold each piece in from each quarter and put it in a loaf tin to proof for two hours. I heat a big metal pot and lid with the oven and cook each loaf separately in the pot with lid on in the oven for 30 mins and off for further 15mins. This maintains the steamy environment the bread needs to rise and form a lovely crust. i don't include the gluten or milk powder wanting to stay as close to simple recipe as possible. This works really well. I have also made jim laheys bread that you based this recipe on. Thank you so much. Debbie Clarke

    • Jackie posted on February 9th, 2013
      Overall Rating: 5.0 / 10

      OK, so I let the bread rise for around 20 hours, then let it cook for an hour in a 7Ltr Crockpot, when I took it out the middle had sunk & it was very dense.....tasted really yummy though!..any ideas?


    • jackie posted on February 5th, 2013
      Overall Rating: 10.0 / 10

      I am a kiwi in Canada, been here for 17 years and get my friends and family to bring me vogels and vegemite everytime they visit so felt like I had hit the jackpot when I found this recipe! Had to do a bit of substitution and it sat for 20 hours to get a few bubbles on top, it is the middle of winter after all...only had a 7ltr le creuset so popped it in there, its been in the oven for an hour, looking and smelling delish! Will add photos soon! Thank you so much for sharing!!!

    • jenny smith posted on February 3rd, 2013
      Overall Rating: 10.0 / 10

      absolutely brilliant bread-didnt have the flax seeds but had everything else-I was concerned that the crust was too crunchy at first so had it under a damp tea towel and sat on a wooden board rather than a wire rack-. Loaf is a winner-mys ister is making it as I write. Thankyou so much for recipe

    • Tinnelle posted on November 17th, 2012
      Overall Rating: 10.0 / 10

      STUNNING thank you so much!! I've just discovered vogals contains canola oil :( yuck...now I can smell the oil when its cooking :( :( so....I wanted an alternative, and after seeing this I can not wait....as I am getting 2 loaves of vogals on special for a whopping $8 now... thank you I love your recipe :)

    • Laraine posted on October 11th, 2012
      Overall Rating: 10.0 / 10

      Jacqueline, as far as I am concerned you are the Domestic Goddess, not Nigella Lawson. I made my first loaf today. It sat a good 20 hours before getting holes on top. We are no longer lighting the fire so the nights are a little cool--for breadmaking anyway. Then I tipped it into the tin in which I was going to bake it and put it in the oven with a dish of boiling water under it. After an hour I replaced the water and left it for another hour. By that time I was getting concerned I might not be able to bake it in time for a 3pm power cut, but all was well. With the loaf tin on the bottom shelf, I put the temperature on about 210°C, top and bottom elements on, until the oven came up to temp (about 20 minutes). I then switched it to convection (which means top and bottom elements were off). I think I left it for half an hour (with all the kerfuffle I'm not sure) then switched off and left it for another 15 minutes. I do my ordinary bread this way (though it's not in the oven for much more than half an hour). It helps to save power. I've eaten the crust from my bread and it was absolutely delicious. I'm looking forward to being able to try a slice of it. (It WAS still rather warm when I took off the crust).

    • Jacqueline posted on July 25th, 2012
      Overall Rating: 10.0 / 10

      I am pleased that people are enjoying my slow rise vogels-like bread recipe.
      High grade bread flour has a higher protein/gluten content than standard flour, about 11.5 gms per 100gms flour. The higher gluten content makes the flour stronger, giving a better rise. In New Zealand supermarkets there is usually only those two types of white flour sold.

    • Stewart posted on July 25th, 2012
      Overall Rating: 10.0 / 10

      It's great to see a Vogels bread recipe with the no-kneed system - I understand that Vogels was a slow rise bread until Goodman Fielder got hold of it. I'm about to launch into trying the recipe. Can you tell me what is the 'high grade bread flour' you use in the recipe?

    • Anthony posted on June 15th, 2012
      Overall Rating: 10.0 / 10

      I remember an Apricot and Muesli Vogels in the late 1970's. This was the "bomb", especially toasted.

    • John posted on January 29th, 2012
      Overall Rating: 10.0 / 10

      We were really amazed on how simple this recipe was (excepting the rise time). We ended up using a pyrex 4.5ltr cassarole dish instead of cast iron, with what i would consider a successfu result. It had the same texture as Vogels. My partner even suggested it was better then! It toasted up the same with having to wait two full max toasting cycles. and the taste was excellent. I had to improvise slightly with ingredients due to availability at the time of making. I will now not bother purchasing Vogels for the upto $5 a loaf and make it which is easy, economical and satisfying. Thank you Jacqueline for posting the recipe....Its gold!

    • Chris posted on November 6th, 2011
      Overall Rating: 10.0 / 10

      Love it! I too have been searching for a long time for a recipe. I baked off my first loaf this morning and it was perfect! Tastes just like the real thing - my Dad (whose culinary attempts are usually limited to spaghetti on toast) is even giving this recipe a crack - he lives in Aussie and their version doesn't even come close to the original. Thanks so much!

    • Tony posted on May 20th, 2011
      Overall Rating: 8.0 / 10

      One more thing Jaqueline, your recipe is fantastic with the costings and all.
      I love you add a whack of gluten to get that real elasticky bite and the old familiar grey colour that Vogels used to be. I like to go a bit overboard on it.
      The seeds do make it even better and healthier. Worth the cost. You might want to try ground chia and /or linseed in place of some flour (I just use my coffee grinder to make a flour from seed) Chia is relatively cheap here in Aus -there's a big chia farm in WA somewhere, or use some 'Waltanna Golden Flaxseed Flour" a fab product. If not, should be something similar in NZ surely - the land of the long gold flaxseed!
      The point is that both these go very gummy, like gluten. You might already be into using them and so I'm preaching to the converted. But if you're not, try adding some water to either to make a blob and heating a bit to get a handle on the properties of them before using in your bread. They add extra omega oil and flavour too.
      I reckon a lot of Kiwis (ex pat or homebodies) will be very grateful to to get just a taste of something like that lovely old pre 90s style Vogels they remember.

    • Tony posted on May 20th, 2011
      Overall Rating: 8.0 / 10

      Yay. I don't even have to try this recipe, I know it will be great.
      It all started about 20 years ago, when Klissers who made the old Reizensteins Vogels sold out to Goodman Fielders and it went to (I'd like to say a word that rhymes with clap here).
      I was forlorn. I'd been living in Australia and picked up cases full of NZ Vogels every trip back. The Australian Vogels was ... (that word again) by comparison.
      I spent the next year trialing baking methods to emulate the old one, and eventually came to the conclusion no-knead was half way there.
      Then thump! NZ Vogels changed hands and my love affair with it was all over. Couldn't get it even by flying there! So I was glad I had put the time in to get a handle on baking my own.
      Interestingly, you'll find all over the net that No-Knead came out of a New York bakery circa 2007 or so and caused a sensation. Huh? I first found it in a baking book about 1986, and the book was old then.
      I guess from what I've heard about American bread being pretty average until quite recently, and what I know about great NZ bread - not just Vogels - as long as I can remember, I suppose it was quite a novelty.

    • holidayLOVER posted on May 14th, 2011
      Overall Rating: 10.0 / 10

      How interesting! Can't wait to give this recipe a go. I'm sure more than a few Kiwis living overseas will intrigued enough to give this bread a shot. Who doesn't want to make Vogels-style bread?? Thanks for sharing this recipe!