Vogel's Bread was first made in 1967 in a small bakery in Auckland. The bread was unlike anything New Zealanders had seen before. It was dark, dense and moist. The creator was Alfred Vogel. Alfred grew up in Switzerland and was familiar with medicinal plants at a young age. He believed heath and nutrition were strongly linked and that the best quality of life could be achieved through a good diet full of wholesome, natural foods.
We get asked frequently about Vogel's wonderful bread. We'd love some too! We have spent a considerable amount of time looking into how we might be able to provide this, but the lack of preservatives and freshest ingredients mean the dating on Vogel's bread is short. There just isn't the shelf life for us to be even airfreighting their delicious bread and get it out via postal service all over the country. We'd love it too. But I'm sure all Vogel's bread lovers will also love their wonderful mueslis.
Thanks so much for sharing this recipe! My husband LOVES vogels. We are moving overseas and I'm trying to find a similar bread to make once we go. He really likes this one and so does the rest of the family. I also like that it's so stinkin easy to make. Cheers!
I'm very late to the party here, but I just wanted to thank you for this recipe. I've gradually been shifting our food at home from processed store bought to home made, and I settled on trying this out with the intent of starting to make this regularly as our main home made bread.
We love Vogels, and compared to many other recipes online, yours looked the easiest by far (all the others had far too many ingredients and/or had proving times which I can do but why bother when you can make it without all those steps?).
I have just made 2 loaves in past 3 days as per recipie. 1st one was still very moist so slipped it out of the pan and out it back in oven for 15 mins. Was delicious but still a bit moist. 2nd one today I added tbspn each of chia, flax and mixed seeds from my regular bread making. 50 mins baking and then 15 mins without the tin. My tin is exactly the same width and depth and had to lengthen it as the pre rise was over flowing. Got a darker crust, but still moist inside. Still delish. What can I do to dry it out?
Lucy, will American whole wheat flour work in this recipe or do I need a coarse ground wheat flour and could you post the baking instructions? Guess you can tell, I really want to make the bread like we had at the B&B in NewZealand. Thank you.
Hi! Made the bread yesterday and although I think I let it rise a bit too long, it was great toast this morning. Will make a loaf for my walking buddy this week and just let it rise to the top of the pan instead of timing it and think it will be perfect. Thanks so much for all of your help. Will be making it often.
I have fond memories of Vogel bread from my days as a flight attendant with layovers in Auckland. I adapted the recipe to my Texas kitchen with the electric oven and it came out great. The lowest setting I have is 170F (77C) so I warmed the oven with the bread inside for about 10 mins, then shut it off for the remaining 25 mins rise time, then baked according to directions. For me, the key to success with all bread recipes is to weigh the flours (and rolled oats in this case). Perfection! Thank you for this wonderful recipe.
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Goodman Fielder is owned by both Hong Kong and Singapore, and it manufactures, markets, and distributes bread, small goods, dairy products, margarine, oil, dressings, and a variety of other food ingredients. The company has over 40 manufacturing sites in New Zealand, Australia, Fiji, Papua New Guinea, and New Caledonia, with production located in both countries.
The websites of Coles, Woolies, and IGA are not found to be appealing to a quick product search. There were a number of bread companies in the past, but they merged and their lines were discontinued. It is soft and spongy, as are most Australian breads. There is no flavor at all.
Vogels Original Mixed Grain Sandwich Bread - A natural masterpiece, VOGEL'S Original Mixed Grain bread is packed with delicious nutritious grains, and expertly baked to Alfred VOGEL'S original 1960's Swiss recipe.
All of our breads and pastries are made by hand. We put a lot of time and care into our products; using the best ingredients so that they are of the highest quality. For that reason we cannot cancel orders/provide refunds. Thank you in advance for understanding.
What is sourdough? Mother Nature's recipeSourdough, or natural leaven, is a "starter" in which flour and water are fermented over several days with regular addition of flour and water to allow the growth of naturally present wild yeast and bacteria. This starter is then added to the baker's dough to begin the rising process. Moreover, sourdough also breaks down starches and gluten and unlocks the nutrient rich grains into healthy, more easily digestible food. Finally, sourdough is also the secret behind delicious bread full of holes, with a firm springy crust and a tangy flavor.
At Prager Brothers' we do everything by hand, except for the first mixing. The whole process starts the day before baking, with preparing the leaven which ferments for a day. This natural sourdough is then mixed with the dough and allowed to sit for a long fermentation. The next step is to scale and shape the loaves and let them proof, while fermentation continues, the dough starts rising. The loaves are then ready to bake on the stone surface of our European made oven. Lastly, the golden brown loaves cool down on our racks. Baking artisan bread is a long and labor intensive process which demands extensive knowledge and attention to detail. You can taste the difference!
From a nutritionist point of view "easy to digest" means it is more convenient for your body; from this point of view white breads such as the baguette, classic country sourdough or flat breads are easier to digest for some people because the body doesn't have to break down long chains of complex carbohydrates. However these breads don't offer as many nutritional benefits as wholegrain breads. In the end your body will tell you what's best for you!
The good and the bad: length mattersCarbohydrates are chains of saccharides; from simple carbohydrates such as sugar to complex, long-chained carbohydrates such as starch. The longer the chain, the more complex the carbohydrate. In the human diet, a more complex carbohydrate takes longer to digest and subsequently, one feels satisfied for a longer period of time, and the blood sugar is not rising out of control. The darker the bread, the more complex carbohydrates it contains.
Dietary fibers: sometimes, not digestible means healthyFor human indigestible, complex carbohydrates are called dietary fibers. Although they are not digested, they have a profound impact on health: they heighten the feeling of satiety, lower the cholesterol level, keep your intestine working smooth and feed the friendly bacteria in your gut. The recommendations suggest a minimum of 30 grams per day, but with 12-18 grams, the average intake in the US is far from that. Our whole grain breads are full of healthy fibers!
Glycemic index: sugar rushThe glycemic index (GI) represents the rise of your blood insulin level following the consumption of food. Pure glucose is the standard and has a GI of 100, all other foods are being compared to that. The GI is affected by many factors, such as food composition, processing, or the testing method. As a general rule, it can be said the darker the bread, the lower the GI. Although a low GI diet is a healthier option for everyone, diabetic patients especially benefit from a lower insulin response in the body.
Gluten-free diet, celiac Nutritional scientists do not recommend a gluten-free diet, unless you are a celiac patient or have a gluten intolerance.Gluten free products are often highly processed, industrially produced foods. They tend to have a low nutritional value, are high in sugar, low in fibers, and are often expensive. On a gluten free diet, you miss all of the healthy minerals, vitamins and fibers present in our breads, and of course their unique taste and texture.
Spelt, in the good old daysSpelt is an ancient subspecies of modern bread wheat. Until the beginning of the 20th century, spelt was the predominant grain for bread production in large parts of Germany, Switzerland and Austria. Compared to wheat, spelt is more resistant to disease, and does better under harsh growing conditions, such as wet, cold soils and high altitudes. Eating spelt helps create more biodiversity in our fields and adds more variety to our tables!
RyeRye is another member of the wheat family and is primarily grown in Eastern, Central and Northern Europe. It is often planted in the fall to provide a ground cover for the winter. Compared to wheat, rye has a much lower gluten content, which leads to the typical, dense, German-style bread, also called pumpernickel. At the bakery, we mix rye with wheat and spelt flour for our wholegrain breads, to add taste. And of course, we also bake our famous 100% rye bread with sunflower seeds.
Hi. I love this recipe and eat it in place of shop bread for toast daily. Do you know what the nutritional breakdown is of this recipe? I am embarking on a low processed food diet and need to keep track of the carb / protein / sodium etc count. Thanks
Hi, just made this bread and it is brilliant. I love the idea of mixing everything together and proving on a low heat in the oven. My bread came out much darker than in your picture, but I think it is because my oven runs very high so next time I might not take it up to 220 degrees, But I will definitely be making this again, so thanks for sharing. 781b155fdc