Homemade 'Vogels' Bread Recipe - Life's Bounty (2024)

FAQs

What are the ingredients in Vogel bread? ›

Ingredients. Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Mixed Grains (21%) (Kibbled Rye, Kibbled Wheat), Whey Milk Powder, Wheat Gluten, Fermented Wheat Flour, Rye Flour, Wholemeal Wheat Flour, Salt, Yeast, Spirit Vinegar, Wheat Flour, Flour Treatment Agent (Ascorbic Acid).

Our bakers' skills, added to Alfred's guiding principles, result in less flour and more seeds in every generous slice. Whether you toast, spread or sandwich your Vogel's, you'll enjoy a soft, satisfying texture and all the flavour of crunchy, nutritious seeds.

They sold it to Goodman Fielder who subsequently stopped production in Australia, but continued in New Zealand.

The bread with the greatest reduction in salt was seen in Vogels 'Glorious Original Mixed Grain Bread' with a 50% reduction from 1.38g/100g to 0.69g/100g (Table 6).

And because of the wholegrains in Vogel's, you are also getting extra nutrition and a much lower GI of 41 compared to white bread, which has an average GI rating of 70 or above.

Vogel's is based on the principle that the most mouth-watering tastes and exceptional nutrition come from the very best ingredients nature provides. In every product, we select from a wide variety of natural ingredients for amazing flavours, good health and nourishment.

Once opened, we suggest you place the bread in its packaging into a plastic bag and seal to retain freshness, then store in a cool, dry place and use within 3 days. Can I freeze the Vogel's Gluten Free bread? Yes, it can be stored frozen for up to 3 months.

The grains in Vogel's Sprouted Whole Grain bread have been steeped, allowed to sprout, kiln dried then roasted to unlock flavour and aroma. Finally the grains are stone ground or kibbled for crunch to create a delicious, dark, grainy bread.

Is Vogel's bread from New Zealand? ›

Vogel's Bread was first made in New Zealand in 1967 in a small bakery owned by Hans Klisser, in Farmhouse Lane, Auckland. The loaf was unlike anything else Kiwis had seen; a dark brick of bread with a dense, moist texture that welcomed lashings of butter, marmite or peanut butter.

"This is a really big group of foods, and it contains things like Vogel's bread that people would not necessarily think were ultra-processed." Some of these foods are part of most of our diets, Mackay says. "The reality is that people will always eat ultra-processed foods.

"Vogel's bread recipe does not contain any added sugar; any in the recipe is derived from natural sources [such as] the flour and the grains," she said. "The entire range of Vogel's bread is classified as low [glycemic index] - low GI being based upon total carbohydrates, of which sugar is only one component."

Vogel's have been producing bread for over 60 years using only clean recipe ingredients, which basically means natural ingredients that are easily available on supermarket shelves and without the use of emulsifiers, enzymes, mould inhibitors and no time dough additives.

"The entire range of Vogel's bread is classified as low [glycemic index] - low GI being based upon total carbohydrates, of which sugar is only one component." Abe's owner Brent Milburn said most of the saturated fat content in the sesame seed bagels was from the seeds.

Buy Vogels Gluten Free Bread Sourdough online at countdown.co.nz.