This delicious Vogel's Style no-knead bread is made with wholemeal flour and seeds. Perfect in the toaster and it freezes well.
Is there anything more satisfying than baking your own bread? I love having a few different options up my sleeve and this Vogel's Style No-Knead Bread is packed with goodness. While this loaf is super soft on the day you make it, just like regular Vogel's or Burgen it's better toasted the next day.
This loaf freezes really well, just remember to slice it before you put it in the freezer. That way you can grab a couple of pieces when you need them. You could freeze it in a bread bag, ziplock bag or cling film.
HOW TO MAKE a homemade no-knead Vogel's style loaf:
To begin, add both the flours along with the seeds, rolled oats, dried yeast and salt to a large mixing bowl and whisk together. Pour in the warm water then mix it all until combined, making sure to scrape down any extra dough off the sides.
Cover with a beeswax wrap, tea towel or cling film and leave on the bench overnight or for a minimum of 6 hours/maximum of 24 hours. When you are ready to bake the bread, switch the oven on to 200°C fanbake. I often make my dough before heading to bed then switch the oven on as soon as I wake up.
Roughly shape the dough into an oval shape then place in an oiled loaf tin. Leave it on the bench to rise slightly while the oven heats to temperature, roughly 20 minutes. Bake for 40 minutes or until golden then serve the warm bread with butter.
For more awesome bread inspiration, check out my recipes for Rustic white loaf or Mashed Potato Bread and my epic Hot Cross Bun Sally Lunn for something sweet and delicious!
Recipe FAQs:
Sure thing. You could add some sesame seeds or poppy seeds or linseeds to the mix or even sprinkle some on top if you like.
My tin is a Jamie Oliver non-stick one from Farmers and measures 19cm x 11.5cm x 5cm.
Storage:
Store your bread in an airtight container in the pantry, or the fridge depending on the humidity where you live.
This bread also freezes well. You can slice it prior to freezing and store it in an airtight bag or container in the freezer for up to three months.
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No-Knead Vogels Style Bread
A delicious, wholemeal and seeded bread that doesn't require kneading.
Ingredients
- 2 cups of plain white flour, 300g
- 2 cups of wholemeal flour, 310g
- ½ cup rolled oats, 40g
- 3 Tbsp sunflower and/or pumpkin seeds
- 1 tsp salt
- 1 tsp active dried yeast
- 2.5 cups of warm water
Instructions
- Add flours, rolled oats, seeds, salt and dried yeast to a large bowl and whisk it together.
- Pour in the warm water then mix it all together to combine. Scrape any extra dough off the sides.
- Cover with a beeswax wrap, tea towel or cling film. Leave on the bench overnight or in a warm place for a minimum of 6 hours or a maximum of 24 hours.
- When you are ready to bake your bread heat the oven to 200°C fanbake.
- Roughly shape the dough into a oval shape and add to an oiled loaf tin. Leave it on the bench to rise slightly while the oven heats up to temperature (around 20 minutes).
- Bake for 40 minutes until the loaf is golden on top and cooked through.
- Now serve your delicious loaf warm with butter or toppings of your choice.
Nutrition Information:
Yield: 10 slices Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 237mgCarbohydrates: 40gFiber: 4gSugar: 0gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kate Olson says
After searching for a homemade Vogel’s recipe for about 15 years and giving up entirely I decided to have another go during the latest lockdown. I tried about five different recipes and variations of each then thought I would try this one even though it looked to good to be true.
Well I regret leaving it til last.
This bread rocks!!!
It is so quick and easy and tasty that I don’t buy Vogel’s any more. Why would you when you can throw it together when you are tired and it’s pretty hard to stuff up? I add a TBSN of ACV or white vinegar and put in 1.5 T buckwheat groats and 1.5 any other seeds (3 in total as per recipe) and use 1/4 cup rolled oats and 1/4 cup mixed grain (not presoaked) instead of 1/2 cup of rolled oats because I like mixed grain.
So a huge thank you you clever lady and I am going to try your other recipes.
Vanya says
Wow this is such great feedback thank you so much Kate
Teresa says
Why the tablespoon of vinegar?
StevePA says
apparently, vinegar - or citric acid acts as a preserver and softens the crust and crumb, think pillowy white bread. For a 700gm flour recipe, about the same as here, approx 1/4 tsp of citric acid, or 1/2 tbsp vinegar is used. It's possible the higher amount suggested here at 1.5tbsp is to counter the heavy wholemeal flours.
Penny says
Hi Kate, just wondering where you buy your mixed grain? Cheers
Christopher Peter Smith says
I live in the States but grew up in NZ. I recently started making bread at home and I've always remembered being fed Vogel's bread by my mum. It was known also as Reisenstein's back then (not sure I've spelled the name right though). Either as toast or for sandwich bread, I ate it almost every day of my childhood. Being young I liked good old empty calories white bread more and didn't appreciate what great bread I was eating, since in the 70s quality multigrain bread wasn't the thing it is now. Over the years I've never found store bought American bread to be anywhere near as good as its NZ counterpart.
Anyway, to cut an already too long story short, I began to wonder if it would be possible for me to make something like Vogel's at home but had no idea how to begin. Thanks to the glories of the internet, and to you Vanya, it's now possible. There's nothing like food to bring back memories! One question I have: I seem to remember the Vogel's of the olden days had pearled barley in it. If I were to try to use barley, how would I go about preparing/softening it up first and how much do you think I should add? Cheers,
CS.
VJ Cooks says
There's nothing quite like food to transport you somewhere or sometime. I haven't used pearl barley in bread before sorry! But a quick google of some recipes shows the best method is to cook it as per the packet instructions (boiled in a pot), allow it to cool then add to the bread with the flour. I really can't say much more than that though sorry. Good luck on your quest!
Lanni says
Hi Vanya
I currently only have instant yeast in pantry, would this work? Thank you
Lanni
VJ cooks says
Hi Lanni, yes that should work as long as it isn't past its best before.
Frank says
Are the conversions to grams accurate ? The conversion factors I have used are very different from what you have given in the recipe by a long way? Sorry to question but I have followed recipes in the past only to waste the ingredients as it hasn’t turned out well to say the least.
Thanks
VJ cooks says
Hi Frank, yes they are correct bar the rolled oats. That should have read 40g which I have now amended.
isobel middleton says
is the yeast 1 teaspoon or tablespoon
VJ cooks says
1 teaspoon.
Loretta says
Yum I can’t wait to try making this! I’m an Aussie living in the US and bread is not great here. I have been searching high and low for a recipe to recreate Burgen fruit and muesli bread. I miss that stuff so much! Thanks for your beautiful recipes!
VJ cooks says
Eep yes, I remember bread being very sweet there! Good luck, I hope this goes well for you 🙂
Jo Corden says
Im no breadmaker but gave this recipe a go . baked it in a loaf tin with only 6.5 cm sides so had mixture leftover. Well this recipe is so damn easy and delicious that I have now ordered a proper bread loaf tin with 11cm sides to take all the mixture . Cant wait to make again thankyou.
VJ cooks says
I'm so happy to hear that! Thank you for taking the time to post this feedback. Happy bread making 🙂
Jo says
First time using this recipe. My 'dough' is very runny and I am unable to shape! I have poured dough into loaf tin. Not sure what has gone wrong? Fingers crossed my bread will still come out OK!!
VJ cooks says
Hmm I'm not sure sorry. Double check you used the right quantities of the ingredients, especially the flour. Also, make sure your yeast hasn't expired.
Jen says
Is the whole meal flour a plain or self raising flour please ?
VJ cooks says
Plain wholemeal flour. The rising agent is the yeast.
Sandra Dale says
Gram weights and loaf tin size would be great
VJ cooks says
My tin size is 19cm x 11.5cm x 5cm.
I've added the gram weights onto the recipe card.
Luke Peacock says
Thanks for the recipe.
I have made some adjustments on the recipe to suit my bread maker. Panasonic SD-257. I'm still new at this.
300g plain floor
310g wholemeal flour
60g rolled oats (pams creamy porridge)
1 TBSP pumkin seeds
1 TBSP sunflower seeds
1 TBSP pine nuts
1 TBSP whole milk powder
1 TBSP white sugar
1 tsp salt
1 tsp surebake yeast
2 1/2 cups of warm water
Method
1) All ingredients placed in the bread maker and slowly turned with spatula to mix all the ingredients in.
2) Bread maker set on Bake - wholemeal - size XL (5hrs)
3) Eat
VJ cooks says
Sounds great.
Pela says
very new to this. Vogel bread no longer available. Should like to add little honey
Michele says
I’ve now made this at least 5 times. Have changed only the grains, seeds added. Lovely bread truly.
Am now a FB follower of yours, thanks
VJ cooks says
Thanks for the feedback, Michele. So nice to have you here.
Jo says
This was yum and so easy to make. And my kids who are not fans of wheatmeal, seedy bread, gobbled it up.
VJ cooks says
Amazing! Warm bread, fresh out of the oven is hard to beat!
Alan says
Is there a test to know when the first rise is complete. The time of 6 to 24 hrs per recipe seems vague for a newbie baker
thanks, Al
VJ cooks says
Apologies Al. That's a minimum of 6 hours or a maximum of 24 hours. Anything in between will work. I'll amend the recipe to make that clear.
Brittany says
After making this for the 5th week in a row I realise I need to leave a review! I absolutely love this recipe and it has been approved by the whole family.
It’s so easy to make and I’ve switched around the seeds. I do find the 2.5 cups is too much water so I add 1.5 cup and gradually add the rest. It could be the flour I’m using. Thanks for the great recipe.
VJ cooks says
Aww that's wonderful feedback and good intel. Thanks for taking the time to leave a comment, Brittany. So pleased you're all enjoying this loaf.
Michael Bellamy says
Should the plain flour be ‘strong’ plain flour or just regular plain flour?
Strong, I think has a higher protein, so would make more gluten.
Thank you for your help.
Michael.
VJ cooks says
Just plain white flour as stated on the recipe card 🙂
Dana Farrell says
I am interested in an adjustment to the white flour and using substitute flours.
Any rcommendations.
This is to keep the Carb numbers lower, making a more low GI bread.
VJ cooks says
Ah sorry I haven't used this recipe in that way. I'm sure there are hundreds of low carb bread recipes already on the internet though.