By sue 16 Comments
The elusive kibbled grain
This recipe is kindly shared by Simon and Kathryn Deroles who developed it over several years and report that it even passed the ‘fussy children’ test. I also have to thank them for sending some kibbled grain up to me from Palmerston North as I have been struggling to locate kibbled wheat or kibbled grain in Auckland. Ceres Organics have it as a product and list several different stores as stockists but they (so far in my searches) seem to have other Ceres products but not kibbled wheat. Simon and Kathryn get it from the bulk bins at their local New World supermarket.
Take 3/4 cup kibbled grain, cover with water and bring to the boil. Let stand off the heat for 2 minutes then drain but do not rinse.
- Cover 3/4 cup kibbled grain with water
- Bring to boil, remove from heat and allow to stand for 2 minutes
- Drain but don’t rinse
Add the following ingredients to the bread pan in the following order:
1 tbsp vinegar (white or malt)
1 1/2 cups cold water
2 tsp salt
kibbled grain prepared earlier (see above)
3 1/4 cups white flour (high grade)
3 tbsp gluten flour
3 tsp yeast
Bake on white setting, dark crust.
This is a very wet mixture….so if you look into the pan when its mixing it won’t look like a neat ball of dough at all. Simon says: “It should be the consistency of “elastic thick mud”…that’s the best description I can think of”.
This recipe works well in a Sanyo Bread Factory Plus. You may have to tinker with it when using another breadmaker. The crust is not as dark as the shop bread but the inside is the same.
My first loaf rose beautifully but then ended up sunken at the end. I thought that perhaps the kibbled grain had been too hot and caused the yeast to rise prematurely and/or that the mix was a bit too wet. So I tried again and left the grain to cool some more and squeezed out as much water as I could before adding it to the mix. This gave a much firmer dough but it still had a sunken top.
- Sanyo Bread Factor Plus
- Very wet mixture does not form a ball of dough
- Second attempt
- A bit sunken at the top
Both attempts were perfectinside though and lived up to expectation.
- My first loaf
- Perfect inside
Related
Comments
Leah saysHi. What do you do with the leftover kibble wheat? Can you keep it to use for another loaf or do you have to chuck it out?
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- sue says
I’m not sure what you mean by leftover kibbled wheat? The soaked amount is used in the loaf.
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- Cam says
Hi , does the yeast not require sugar ?
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- sue says
The starch in the flour is broken down into simple sugars by the yeast so you don’t need to add extra sugar.
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- Stefan says
Hi, Sue. THANKS!!! for this recipe. I’ve been trying to make Vogel’s for years and never been able to get it right. I used your recipe (except I used 3/4 cup of milk and 3/4 cup of water) and it turned out perfectly! It tastes EXACTLY like Vogel’s bread!
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- sue says
I’m so pleased – thanks for the feedback. And thank you for the improvement on the recipe!
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- Ariana says
I’m keen to try this. What setting do you use on your breadmaker? I’m guessing it would be the multi-grain? On our breadmaker that setting takes 5 hours.
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- sue says
The setting is for white bread with a dark crust.
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- Jonah says
Love this recipe! Thanks for sharing, it works a treat and is very popular with my family 🙂
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- sue says
Thanks for the feedback. I’m glad you are enjoying it.
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- Martin says
I don’t have a bread maker. Just an oven and some cake/muffin pans.
Is this still possible, or easy to make with just these things?
Also, do you use dried or fresh yeast?
Got some time to give this a go, since we’re stuck at home at the moment.Reply
- sue says
I use dry yeast. My friend makes bread all the time using the oven so it is definitely worth trying.
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- Virginia Wilson says
If you haven’t got a bread maker would you know what the oven temp be & baking time.??
Look forward to hearing from you.Sending this as I’m having trouble buying Vogel due to the lockdown.
Thanks in advance
VirginiaReply
- sue says
I would try 200C for 30-40 minutes
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- Annie says
Thank you for this! Just got home to the US from NZ and we loved the bread so much we brought the wrapper home in hopes to duplicate it! You’ve certainly made my job easier!!!
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- Stephen says
Recently ran across a ‘kibble rye’ for the first time while visiting Rarotonga. (Yank here.) Really liked it but had to guess how it was made. Seems my guess was pretty close (I guessed the cracked grain was steamed) as I was fairly sure it wasn’t just added dry like German/Scandanvian breads, but your walk-through of the process is very helpful. I will try this soon, and will experiment with making it in a standard oven as I haven’t a bread machine. I do have a grain mill that I use for milling grain for beer, so I think I will be able to make my own ‘kibble’ – the word makes me laugh because in my part of the world it is pretty much synonymous with dry dog food 🙂 Thanks again.
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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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