This super-easy, fast Vogel’s-style seeded bread is one you HAVE to try. It takes less than FIVE minutes to prep, and you’ll be tucking into the best toast of your life in just over an hour. No kneading, no waiting for it to rise. It couldn’t be easier.
Table of Contents
- Vogel’s Style Bread, at a Glance
- Why this Vogel’s Style Bread Is Worth Trying
- Ingredients You’ll Need
- The Best Loaf Pan For Baking Your Vogel’s Bread
- How to Make Your Vogel’s Bread
- Watch How to Make Vogel’s
- Vogel’s Bread FAQs
- Six Vogel’s Toast Toppers
- Like this recipe? Try these easy breads next
- No Knead Vogel’s Style Seed Bread Recipe
Vogel’s Style Bread, at a Glance
⏰ Time: 60 minutes
🍽️ Makes: 1 large loaf
🛒 Key Ingredients: Bread flour, wholemeal flour, instant yeast, pumpkin seeds, sunflower seeds
🧠 Skill Level: Easy
👩🍳 Cooking Method: Oven
🍳 Equipment Needed: One mixing bowl, parchment paper, loaf pan (tin)
💃 Perfect For: Busy weekday breakfasts and lunches, freezer stocking, getting your Vogel’s fix if you live overseas!
Why this Vogel’s Style Bread Is Worth Trying
Every Kiwi knows the joy of Vogel’s bread. There’s just something about that lovely, seed-stuffed, moist bread that is so deliciously comforting. It makes the best toast around, and if you’re anything like me, I bet you can never stop at one slice..!
I grew up eating Vogel’s, and since moving to the UK, it’s been one of the things I miss the most. But, I’ve solved my own problem with this super easy, DELICIOUS Vogel’s-style bread recipe. It’s a riff on one I learned from the wonderful Annabel Langbein.
- The magic of this bread is that it does its first rise in the oven at a low temperature, so you can literally mix the dough, pop it in the oven, and let it do its thing.
- No kneading, no waiting around for it to rise. It couldn’t be easier.
It also keeps really well – it will be fresh for at least 3 days – and freezes wonderfully. Just slice it before freezing, then store it in zip-lock bags. You can then quickly toast them from frozen when you get a Vogel’s craving.
“Fantastic, so glad I found this recipe. It’s now been three weeks since I have brought Vogels and have been making this instead. Keeps in the fridge so well.”
Ingredients You’ll Need
- White bread flour. This is what gives the bread the strength and structure it needs with all the seeds. If you only have plain (all-purpose) flour, that will work, but your bread might not rise quite as much.
- Wholemeal (whole-wheat) flour. If you don’t have wholemeal, you can use all plain bread flour, or play around with different grains. Spelt or rye is also lovely.
- Seeds. I’m using a mix of pumpkin and sunflower seeds (and some sesame seeds for the top), but you can switch it up. Linseeds, flaxseeds, nigella seeds, or even chopped almonds, hazelnuts, or cashews are great too.
- Instant yeast. If you only have active yeast, dissolve it in the water before adding it to the dough. If you don’t, the bread won’t rise, and you’ll end up with grainy granules throughout your bread. Dissolve the yeast in the water, then wait for 10 minutes before adding it to the mixing bowl with everything else.
The Best Loaf Pan For Baking Your Vogel’s Bread
Because this bread does its first rise in the oven, you need to leave enough room at the top of the loaf pan for it to rise.
If you overfill it, you’ll end up with a bread explosion as it overflows in the oven. While this kind of looks cool – it’s a VERY annoying mess to clean up (trust me, I have done it!)
The loaf pan I recommend for this recipe is a 900g (2 lb) capacity pan – about 21cm (8 inches) long, 11cm (4 inches) wide, and 7cm (3 inches) high.
If you don’t have a pan that size, make sure you only fill yours two-thirds of the way up to prevent that overflow risk.
How to Make Your Vogel’s Bread
This is a step-by-step photo overview of how to make your own Vogel’s – the full recipe with ingredient quantity and instructions is at the bottom of the page for you.
- Add all your ingredients to a large bowl.
- Mix until you’re left with a very sloppy, wet dough. At this point, you’ll probably be thinking, ‘How could this even become bread?’ but trust me on this!
- Pour the sloppy mixture into your lined loaf pan (it should come two-thirds up the pan).
- Scatter the top of the dough with more seeds, then cut a couple of slashes through the top, to encourage the bread to rise evenly in the oven.
- Transfer the bread to the oven and bake for 20 minutes. This is the magic part where the bread does its first rise. After 20 minutes, turn the temperature up. You want the bread to be golden and crispy on the outside, and it should start to pull away from the sides of the pan.
- Remove the Vogel’s from the loaf pan (I like using the parchment paper to lift it out easily). Place it onto a wire rack to cool slightly, then slice and enjoy.
Now a weekly household recipe, So easy, so yummy. Tastes amazing. Thank you!!
Watch How to Make Vogel’s
Vogel’s Bread FAQs
You sure can! It freezes really well. Cut the bread into slices and pop them into zip-lock bags before putting them in the freezer.
Then you can easily defrost the slices whenever you want them in the toaster.
You can really use any seeds you like here. Flaxseeds, nigella seeds, and hemp seeds would all be great – just stay away from chia seeds as they absorb water and won’t work in this bread.
You can if you like – mix the dough, then pop it in the fridge until you’re ready to use it.
Six Vogel’s Toast Toppers
- Slather your bread with this lovely roasted garlic butter.
- Jazz up avocado toast by piling it high with 5-minute pea hummus with avocado.
- Load it up with creamy super-smooth hummus, or this speedy sundried tomato and basil white bean hummus.
- Spoon creamy whipped feta, spicy harissa whipped feta, two-ingredient sundried tomato whipped feta, or this vibrant pink beet feta dip.
- Pair it with this spicy whipped cottage cheese dip.
- Go with my (maybe controversial) favorite – marmite, sharp cheddar cheese, and sliced tomatoes.
Like this recipe? Try these easy breads next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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No Knead Vogel’s Style Seed Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 large loaf 1x
- Diet: Vegetarian
Description
This super easy, fast Vogel’s-style seeded bread recipe is one you HAVE to try. It takes less than FIVE minutes to prep and you’ll be tucking into the best toast of your life in only an hour. No kneading, no waiting for it to rise. It couldn’t be easier.
Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.
Ingredients
- 160g white bread flour
- 160g wholemeal flour
- 60g sunflower seeds
- 60g + 1 tablespoon pumpkin seeds
- 2 teaspoons salt
- 2.5 teaspoons instant yeast
- 410g lukewarm water
- 1 tablespoon sesame seeds
Essential equipment –
- 900g (2lb) capacity loaf pan (approximately 21cm long, 11cm wide and 7cm high)
- Parchment (baking) paper
Instructions
- Line your loaf pan. Turn your oven to 150°C fan bake (300°F) and line your loaf pan with parchment paper. I find the easiest and neatest way to line your pan is to cut two strips of parchment paper to line the sides and the base, with a decent overhang on each side. This will make it easier to get the bread out of the pan after baking.
- Mix the dough. Add the 160g white bread flour, 160g wholemeal flour, 60g sunflower seeds, 60g pumpkin seeds, 2 teaspoons salt, 2.5 teaspoons instant yeast, and 410g of lukewarm water to a large mixing bowl. Mix with a large spoon until a very sloppy, wet dough starts to form. Make sure there are no rogue patches of flour remaining. It is a sloppy dough – this is correct – I know it will seem weird, but it works.
- Pour the dough into the lined loaf pan. It should only come two-thirds of the way up the pan to allow room for it to rise in the oven. If it’s too full, it may overflow and cause a big mess, so make sure your pan is the right size. Scatter the remaining tablespoon of pumpkin seeds, along with 1 tablespoon of sesame seeds, on top of the dough. With a knife, make three slashes along the top of the dough to help it rise evenly in the oven.
- Bake the bread. Pop in the oven and bake for 20 minutes, then turn the temperature up to 230°C (450°F) and bake for another 40 to 45 minutes. After this time, the bread should look golden brown and be crispy on the outside. It should also look like it’s starting to pull away from the sides of the pan.
- Let the bread cool. Remove from the oven and take the bread out of the tin (use the overhanging parchment paper to help you with this; it should easily slide out). Peel the paper off the bread and place it on a wire rack to cool slightly before slicing and enjoying.
Notes
INGREDIENT NOTES: If you’re using active yeast, you’ll need to dissolve the yeast in the lukewarm water and wait for 10 minutes before adding it to the mixing bowl. If you don’t, your bread won’t rise properly, and you’ll have weird little yeast granules throughout the bread.
SUBSTITUTIONS: Play around with the seeds here – you could use linseeds, flaxseeds, hemp seeds, nigella seeds, or more sesame seeds. You could also use finely chopped cashews, almonds, or hazelnuts. Use just white bread flour rather than half wholemeal, or add in a different grain, like spelt or rye flour.
STORAGE INSTRUCTIONS: The bread will stay fresh at room temperature for at least 3 days, and freezes well. Slice the bread and put it in zip-lock bags to freeze, then defrost slices straight in the toaster.
- Prep Time: 5
- Cook Time: 60
- Category: breads
- Method: oven
- Cuisine: new zealand
Nutrition
- Serving Size: 2 slices
- Calories: 320
- Sugar: 1g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 1.3g
- Unsaturated Fat: 9.7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0g
Made this morning, really does taste like vogel’s! so yummy
Looks wonderful. Plan on making this next weekend. Do I leave in the oven to cool or bring it out to cool?
Woohoo – definitely do!! You bring it out to cool 🙂
So easy and yummy fresh and toasted. Will be a staple from now on. Thanks Kate.
Yayyyy I’m so pleased you loved Jacqui! Now I want to go and make another loaf x
Fantastic, so glad I found this recipe. It’s now been three weeks since I have brought Vogels and have been making this instead. Keeps in the fridge so well.
This is just the best thing to hear John! So happy you’ve been enjoying it – it’s such a fave 🙂 Kate x
The first time I tried recipe this I found it a bit dense. On the second attempt before baking I added a 15 min rest followed by 3 rounds of stretch and folds with a 15 min rest after each. Before each stretch and fold I added 1/3 of the seeds.
This worked out really well and didn’t add too much admin to the process! The resulting loaf was a much better texture! Will be making again! Thanks!
Now a weekly household recipe, So easy, so yummy. Tastes amazing. Thank you!!
Thank you so much for this wonderful life saving recipe
My husband is an ex pat kiwi living in south Uk for over 40 years and we have always ensured we could buy Vogel bread
It has not been available here since the beginning of the year and I have tried all so called substitute offers with no success, a real bereavement
At least he has stopped e mailing supermarkets and the supplier now
He scuppered my suggestion about making bread so I gave up idea ( no bread maker and working full time and no room to hide it anyway)
I found your recipe and was a bit sceptical with so few reviews
I have just given him the first slice and he didn’t even put anything on it and agreed I can make it again
Believe me this is 6 stars
I was a bit naughty not sticking to the recipe entirely by substituting 40 gm jumbo oats for 40 gm flour and added 1 half tablespoon vinegar to help it keep as there are only two of us now in an empty nest
It was delicious and so easy that it is practical and repeatable
I am freezing half and will see how long the rest keeps out
I will be confidently making for visitors too knowing storage will not be a problem
Thank you again
Thanks for this Kate
I’m an expat living in Canada. No Vogels here!
I have made it a few times now and it is delicious.
I have made a couple of changes to the process (same recipe) for those who like a lighter loaf.
Take 200ml of the water and 1 tsp of the yeast, mix well with the 160 g of the white flour. It’s a basic pre-ferment or poolish. Leave it for a few hours to overnight. It will be bubbly and resemble a thick batter.
When you are ready add everything else a la Katies recipe and put it in your loaf tin. Allow it to rise for a good couple of hours. It will be near the top of the standard loaf tin but will not overflow when you bake it . Then into the oven as Katie recommends.
The resulting loaf will have more volume but be lighter. Lovely.
Matt