Make your own "Vogels"-type Bread
Do you love New Zealand's Vogels Bread? Why not make your own version of it. Learn this fairly easy "No-Knead" recipe that you can adapt to get exactly the kind of chewy, grainy, nutty bread you crave.
1. Add 1tsp yeast, 1 tsp sugar to 250ml lukewarm water, let sit for 10 minutes.
2. Mix together 1.5 cups wholemeal flour, 0.5 cups white flour, 1 cup nuts and seeds (e.g. chopped walnuts, pumpkins seeds, sunflower seeds, sesame seeds, nigella seeds), 0.5 tsp salt, 1-2 Tbsp gluten (optional).
3. Mix yeast mixture to dry ingredients. Add more water to create a sticky dough. Cover, and leave for about 18 hours.
4. Scrape dough onto floured surface, knead for a few seconds, then form a loaf shape.
5. Line a loaf-tin with baking paper, and put the loaf in.
6. Bake for 35-40 minutes at 210C (410F) or 190C (375F) if using a fan oven.
7. Once cook, let the loaf sit for 30 minutes before eating.