Home   >>   Bread Recipes   >>   Jacquelines slow rise no- knead vogels like bread updated

Recipe submitted by Jacqueline on April 20th, 2020

I had long searched for a recipe to bake a vogels style loaf of bread, the old fashioned vogels, (not the one we get these days) but with no success. Then I stumbled across Jim Laheys no knead bread (New York Times) was delighted to recognise the chew factor, added in all the grains and seeds and was delighted with the result. “More like Vogel's than Vogel's” It has a great crust, flavour, chew factor, keeps for days and is really good toasted too. It can take between 15 to 22 hours to produce the baked bread, depending on the temperature for the rising, summer or winter, position in house, but very very little hands on time. Baking an artisan style Vogels like loaf of bread is a nice endeavour for Covid- 19 lockdown times. Here is my updated recipe first posted here in 2011.

Prep time:   16 minutes
Cook time:   45 minutes
Servings:   I large loaf

Ingredients:
3 ½ cups high grade bread flour
1 cup whole meal flour OR 1 cup rye flour
1/2 cup kibbled wheat
1/4 cup kibbled rye
1/4 cup rolled oats
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
3 Tbsp chia seeds
3 tbsp sesame seeds
2 tbsp flax seeds (all seeds optional)
2 tbsp gluten (optional)
2 Tbsp skim milk powder (optional)
2 3/4 teaspoons salt
1/3 teaspoon instant yeast (can replace yeast and vinegar with 1/2 cup of sour dough starter to make sour dough bread.
1 tsp any type vinegar
3 1/4 cups cold water

Directions:
Into a large bowl, measure and add all dry ingredients.
Add the water and vinegar to the mixed dry ingredients.
Mix well until a shaggy dough forms. Seems quite wet compared to regular bread dough recipes.
Cover bowl and dough with a plastic bag and leave on bench for 12 -18 hours. Leave for longer if cold weather, it needs to have tiny unbroken bubbles forming on the top of the dough when ready.
When ready, stir dough away from sides of bowl and fold dough over on itself once or twice, using a silicone spatula.
Cover and let rest about 15 minutes.
Using a spatula, tip on to floured bench, gently shape dough into a ball, folding it over itself a couple of times, no kneading necessary, in fact less handling the better.
Lightly oil the bottom and sides of the bowl and place the dough seam side down back into the bowl. (or can place into a floured cloth lined banneton - more traditional but more tricky to remove from later I have found).
Cover and let rise for about 2 hours.
When it is ready, dough will be about double in size and will not readily spring back when poked with a finger, just a wee bit of recovery.
Heat oven to 230 deg C and place the cast iron dutch oven with the lid in to heat for 20 minutes. You can also bake in a straight sided porcelain or enamel casserole)
Can also place cast iron plate or frypan on rack underneath dutch oven. It keeps the oven hot and i think it prevents the bottom of bread from over over browning)
Take the very hot cast iron Dutch oven container from oven, place on wooden board very carefully, remove lid. Being really hot means bread should not stick to the bottom but place baking paper in bottom if desired.
Tip dough gently into hot dutch oven container, seam side up. (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).
Sprinkle quickly with water and put lid on pot and place back in oven.
Bake 35 minutes then remove lid and bake a further 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.. tempting I know, but bread texture is better if cool before being sliced into. I don’t always achieve this step.

If your plans change and you want to delay baking the loaf of bread, place the dough in the fridge at any stage to slow the rising.
I have made the bread in a tin and placed it inside a heated cast iron lidded dutch oven to bake. Works well to get an oblong vogels like loaf. I have also found an oblong porcelain lidded casserole that works well too. Of course you can just bake it in a regular bread tin, still good just not the crackly crust, turns out more chewy.
I especially like the idea of the long slow rise for its effect on the gluten, its supposed to cause it to be more digestible and changes the starch making the bread lower GI (glycaemic idex). I now often use 1/2 cup of sour dough culture instead of the dried yeast which gives even more of the above benefits. I was kindly given some sour dough by a bakery in Hamilton 'Volaire Bakery' to which I just add rye flour and a bit of water (equal weight of each) to once a week or so to feed it and keep it alive. I keep it in the fridge until I want to activate it to make a loaf of bread.

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