My ingevoerde Kiwi dogter se brood.For all you overseas kiwis out there!! I had such a craving for vogals so decided to give this a jam!! And it worked!! Super easy and tastes like the real thing!!!
DIY Vogel’s Bread
I knew I’d cracked this when the Small Girl saw me take some of this bread out of the freezer and said, ‘is that Mr Vogel’s bread?’ It’s a brilliant trick to have up your sleeve when you realise there’s no bread for toast in the morning but you can’t face a)going to buy some or b) staying awake to nurture an ordinary loaf. It keeps fresh for at least three days and freezes well, though I do advise slicing it before freezing for ease of thawing.
600 g flour – half strong white, half wholemeal, with perhaps a little rye thrown in for luck
40 g – about half a cup – rolled oats
2 teaspoon dried yeast
1 ¼ teaspoon salt
1 tablespoom sugar
750 ml lukewarm liquid – a mixture of water and milk, or just water
½ cup sunflower seeds, optional (you can use other seeds too)
Put everything into a large bowl and mix well – it will be like porridge. Scrape into a very-well oiled loaf tin (of the dimensions listed above) and smooth the top.
Put into a cold oven and turn the dial to 50ºC. Leave for about 35 minutes, until the dough has risen to the top of the tin. Turn the heat to 200ºC and bake for another 40 minutes, until crusty on top and hollow when you tap it on the bottom.
Turn out to a rack to cool. In the morning, eat with lots of butter and peanut butter, or avocado, and dream of the day that you’ll be able to have it with Marmite again.
— with Claire Scott. (Elize de Kock)
