When I came back from my last cycle tour I astonished my partner James and all the other people in the staff hostel by spending 3 days straight in the kitchen catching up with my baking hobby after 6 months of living in tents. With all the madness of moving into a new country, kneading and prooving provided time to think. Being in a tent was fun but sometimes I’d look at our little gas trangia and think of fluffy cobs rising and sigh…
Good quality bread in New Zealand is also horrifically expensive. Vogels bread, which Kiwis are rightly very affectionate towards and proud of is dark, grainy and a bit rubbery. It’s sliced thinly for sandwiches and there is nothing on the planet that’s better with marmite when it’s toasted. It’s better quality than any sliced loaf in the UK but it can be $5.50 a bag, which makes it completely out of our price range (unless James happens to get it from a friend, who gets it from shops almost out of date to feed his pet sheep, so we get it and put in straight in the freezer. Stuff like that happens in this country).

New Zealand Vogels Bread
Instead I was looking for a recipe which could recreate Vogels bread. Because of the high wholegrain content, I was thinking it would take forever to knead the dough and might be a disaster. But I tried this recipe after night shift and it came out perfectly, which is saying a lot as my attention span post staying up all night is non-existent and frankly I’ve been known to lavishly dribble.
This is the easiest bread recipe i’ve come across. There’s no kneading and the rise happens when you put it in the oven. And it does rise, which is a plus as some of my bakes could be used to anchor ships or hold tents down in storms…
It keeps well for a few days and slices easily, and is really similar to Vogels bread.
The recipe is by the Kiwi chef Annabel Langbein, who calls it ‘Busy People’s Bread’ …but is clearly better named Idiot Dribbler’s Kiwi Bread:











