Do you need more vitality, vim and vigour in your life? Of course, you do!
Around 1900, Spillers launched an off-shoot: the Turog Brown Flour Co, and immediately began to sell the virtues of their wheatgerm flour in terms of its power to invigorate you with ‘vim’ and ‘vitality’. If you ate Tuborg brown bread every day you would, they boasted, ‘…lay the foundations for a healthy future’. You wouldn’t exactly light up like a pinball machine, but your ‘vigour’ would definitely take off. Spillers launched a big and successful advertising campaign and many grocery shop windows across Britain displayed the Turog window logos.
The Turog loaf became a serious contender with Hovis, but, alas, its vim ran out in the 1970s. However, before its demise it didn’t take long for home bakers in the region to come up with their own version of Turog bread, and here’s a recipe from ‘Baker Mike’, who writes a regular baking column for the Keighley News.
The black treacle gives it a distinctive nutty flavour. I like a big slice of this, thickly buttered, and accompanied with a Yorkshire sized wedge of Wensleydale and a generous bowl of vegetable soup.
Yorkshire Turog Bread Recipe for 2 x 400g loafs
- 500g (18oz) wholemeal spelt or stoneground wholemeal
- 1 teaspoon salt
- 2 teaspoons black treacle
- 320ml (11fl oz) warm water
- 20g (3/4oz) fresh yeast or 7g dry yeast
Source: Baker Mike, Keighley News: Friend in Knead