Thanks to J1 for devising and sharing this recipe, I added in the honey but this is optional.
This is a delicious loaf and one that has quickly become a favourite here.
Helen
Ingredients
- 2 teaspoons active dried yeast
- 3 cups plus 1 tablespoon (765ml) luke warm water
- 2 teaspoons honey
- 2 1/4 cups (315g) highgrade white flour
- 2 1/4 cups (315g) wholemeal flour
- 1/2 cup (75g) kibbled wheat
- 1/4 cup (35g) kibbled rye
- 1/2 cup (70g) sunflower seeds
- 1/4 cup (22g) rolled oats
- 2 teaspoons salt
Method
Grease a 30cm loaf tin with oil. Dissolve the yeast and honey in 1 cup of the warm water and allow to sit for 5 minutes until frothy.
Combine dry ingredients in a large bowl and make a well in the centre. Pour in the yeasty water plus the remaining water and mix well. Tip the dough evenly into the loaf tin (it will be very sticky).
Set aside in a warm spot for 4-6 hours or until dough is well risen and has lots of holes in it (I cover the dough loosley with clingfilm and sit it on the stove top while I have something cooking in the oven below. You could also sit it in a hot water cupboard or at a closed sunny window).
Preheat oven to 210 C fanbake and cook bread for 35-45 minutes until the loaf is firm and sounds hollow when tapped.
* You can add a mixture of seeds and grains depending on taste and availability.
Please note I have amended timing of rising since the original posting.
The first time I baked this as written, and it rose so much that it overflowed the pans onto the oven floor. I’m trying it again today with only one teaspoon of yeast and we’ll see what will happen!
For a while now I’ve been using the Dutch oven method of making no-knead breads, so I am trying that with this, too. Baking the bread covered for the first three-quarters of the time gives it a wonderful, chewy crust.
Hi Beverley, sorry to hear that your dough overflowed. It does make a large loaf and I have never had issues with it overflowing. I am interested to hear how it goes with less yeast. It does need to rise a lot and form the loose holes in the dough.
This bread is delicious and so easy to make! I’ve been making various types of bread for many years now and this has to be the easiest. It makes a lot of dough and halved the quantity into two loaf tins, still getting two big loaves when cooked. I took them out of the tins 10 minutes before cooking time was up to let the crusts harden up a bit which is what my elderly mother used to do when we were kids eating her home made bread. Scrummy eaten warm with cheese!! Definitely worth making. Thanks for posting.
Yep sounds like a very easy and quick recipe to try . As soon as I source all ingredients I`m going to try The knead Bread.
I make a lovely wholemeal loaf in my slow cooker which has wholemeal four plus strong white flour. I knead it for 8 minutes, put it the cold slow cooker, turn it on to high and its ready in 2 hours 15 minutes. First time I made it, even though I had well greased the slower booker bowl, it stuck on the bottom. Second time I lined the bottom with baking paper and that was successful. I have my favourite kitchen appliance, a bench top oven. I put the loaf into the oven for 15 minutes to brown the top. Its most delicious.
Thank you for this recipe. I’m sure the woman (I don’t know her name!) said her bread was available in Dunedin but I didn’t catch where. Can anyone help me?
Thanks, Frances
looking for a recipe for a kambrook 130 to make a loaf of bread
Thought I would just add another comment here, I have been replacing a lot of wheat in my diet with Spelt lately in an effort to reduce IBS symptoms.
This recipe works perfectly with spelt flour in place of the wheat flour, and kibbled buckwheat instead of the kibble wheat and rye.
I can still have my grainy toast for breakfast….Fantastic!
Were a lot of volunteers along with starting off a new structure in our local community. Your internet site provided us helpful info to function on. You will have completed an impressive course of action and the full community will probably be pleased to you personally.
Many thanks Helen, I am looking forward to trying it this weekend. Thanks
Gluten Free Bread (Raewyns recipe)
400 mils warm water
2 eggs
1 Tspn vinegar
3 Tblspns oil
1 Cup cornflour
2 cups Rice flour (or ½ cup GF wholemeal flour and 1½ cups rice flour )
1 ½ Tablespoons Guar gum
½ -1 cup mixed GF grains ( I use 2 tablespoons each of chia seed and linseed/flaxseed topped up to ½ a cup with buckwheat)
3 tspns brown sugar
1 ½ tspns salt
2 teaspoons Yeast granules
1 teaspoon “Edmonds Surebake “
Put into the breadmaker pan in the above order, set the on medium crust cycle. If you prefer or need it to be ready more quickly you can use the dough cycle, when finished turn into a lined and oiled loaf tin. Rise 30 minutes then bake at 175c for about 25 -30 minutes.
If you don’t have a Breadmaker mix altogether in a large bowl, leave in a warm place to rise covered with oiled gladwrap, leave to rise 1 hour to rise, turn into an oiled and lined loaf tin leave n a warm place until double in size and bake at 165c 25-30 minutes.
This is a great recipe for anyone with a gluten intolerence and very easy to mix by hand.( soft mixture)
Enjoy!
How interesting. My bread turned out looking much like yours (slightly concave on top). It took the best part of 20 hours to start getting holes on top. (I left it overnight and we have now stopped lighting the fire in the evening, so the nights are relatively cool–for bread-rising anyway.) Then I stuck it in its tin and put it in the oven, with a pan of boiling water underneath, for its 2 hours’ rising. I changed the water halfway. Then I put it on the bottom rung of the oven, turned on the top and bottom elements, and the thermostat to about 210°C, until the oven came up to temperature (about 20 minutes). Then I put the oven on convection (which means both top and bottom elements were off). I think I left it for half an hour (so much was happening I’m not sure of that) before turning the oven off and leaving it for another 15 minutes. This is how I cook my normal bread (except it doesn’t have much more than half an hour cooking) because, after all, breadmakers work this way (starting the cooking from cold). When I say so much was happening, one of the happenings was the power was due to go off at 3pm and it was beginning to look like I might not have my loaf cooked in time! In all the kerfuffle I forgot to switch off my computer too. :-(
The bread is not quite cold and I’ve just cut off the crust and am eating it right now (it’s so crunchy it makes very noisy eating.) Delishimo!
This is my first attempt at Jacqueline’s Vogels-type bread (and I was a bit concerned that I wasn’t cooking it in a Dutch oven) so I’m quite proud of myself.
I have made this a couple of times, substituting wheatgerm’s for the 2 x kibbled which I did not have. It turned out very similar to a Vogels bread. I also use 2 x smaller loaf tins, as a big loaf tin is hard to find. Mine are 25cm, and work well. Excellent recipe, so fuss-free.
Thanks for this recipe. will try and let you know. Also thanks for the pot of jam at the show. Debbie
I would also like to know if you can use the fast rising yeast used in breadmakers.
I made this last week as I eat vogels toast for breakfast most days – very happy with the result, and will be doing this recipe regularly now. Will save heaps I think.
Just one question… my crust was fairly firm, more so than vogels. Does anyone have any suggestions as to how I can get a softer crust?
For a softer CRUST put a clean tea towel over the bread when you take it out of the oven and let it cool.
..or did you mean CRUMB?! I think this recipe can’t give you the fluffy texture of Vogels bread, due to it’s high hydration. For a Vogels bread textured bread I would use max 500g water on 650-700g flour (depending on the type of flour and how much seeds or oats you add). A good strong bread flour and some grains, salt, a pinch of sugar and a tbsp of oil make a nice Vogels style bread. Oh, and yeast of course!
I make mine in the bread maker and often add some ‘leftover’ pizza dough or sourdough powder for the flavour.
would love to make this but cannt find where to buy kibbleed wheat and rye tried pak in save countdown and new world can you tell me where to get them please
I got mine from a Organic shop..they were only about $4 or $5 each..kibbled wheat and kibbled rye. The packet will last for ages. we have one in Paraparaumu. The bread is lovely. The loaf is very dense so 2 slices is ample for lunch. Lovely nutty flavour..I’m sold on it and love that you can put it dough directly into the loaf tin and wait for that to rise. On top of the hot water cylinder it takes a good 4 hours.
You can buy them online. 500g kibbled rye are just $2.20 here. :)
http://mybreadmix.co.nz/modules/cpshop/breadshop.php?op=prod&sid=211
Absolutely love this bread. Makes a good sized loaf even though I only made 3/4 of the recipe. Sadly I had to go out while it was rising and came home to find it on the window sill, down the wall and a large quantity on the carpet. Have to laugh really.
I love the sound of this recipe and can’t wait to make it.I have been making bread for years but I like the sound of no knead.26th of April 2012 thank you Marnie..
I too make a loaf very similar to this and its yummy. I slice after cooling and freeze then just take a slice out each morning for brekkie. Takes 2 hits with the toaster.
My recipe you mix it all up just as this one then put in an 80degree oven for 20 minutes to “raise” the bread, then turn oven to 210 degrees and cook another 30-40 minutes. Works wonderfully well.
Runa
Yes that’s the recipe I use too Runa
Made it. Used a sachet of yeast, ‘cos that was in the cupboard. Turned out great, and very big!
Tried it – so easy and delicious too!
I keep Surebake yeast in the cupboard to use in the breadmaker and don’t want to have 2 different jars – could I use that and what adjustments would I need to make.
Thanks
Margaret
will have a go sometime usually use a bread maker
Will definetly try this, sounds great.
I make a no knead bread which is similar to this. It has no sugar or honey. Can put dough into the fridge and left up to four days.
It turns into sour dough bread the longer you leave it in the fridge.
I made bread twice a week and will make this recipe in the next couple of days, sounds lovely.
I have used a similar version of this for years… so much cheaper than Vogels, and more satisfying knowing you’ve made it yourself!
This looks yum, I heard you talking about it on Radio Live last Sat, I’ll make it this weekend.
bread recepie please