Multigrain Bread

Preparation time: 30 mins Cooking time: 5 hours


As close as I can get to Vogels bread (New Zealand). Dense and moist, made in a bread machine.


  • 1 cup of mixed whole grains - rolled oats, kibbled wheat, whatever you want.
  • water to mix
  • 1 cup white high grade or strong (bread) flour
  • 2 cups wholemeal flour
  • 1/2 teaspoon yeast granules
  • 1 1/2 teaspoons salt
  • 1 dollop (1 or 2 tablespoons, I suppose) olive oil
  • 1 cup cold water


I use a Panasonic breadmaker, in which a 3 cup of flour recipe is a “medium” sized loaf, and a 4 1/2 cup recipe is a “large” loaf. Adjust your settings to suit your machine.

In a pot on the stove make a stiff sort of porridge with the whole grains and some water - the amount of water you need will differ with the grains you use. You need to cook this until the grains have softened. You can make a big batch of it and freeze what you don’t use immediately.

Put the yeast, salt, flours, and oil into the bread machine.

If the porridge is still hot, pour the cold water into it to cool it down before adding them to the machine. If it’s already cold just bung it and the water in in any old order.

Set the machine to cook a large wholemeal loaf, and make it go.



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