Hi Dennis, My mother in law taught me to rub smidgeon of butter under the pour spout of any pitcher to pour and it will never leak down the edge. Thank you for the video!
Thank you for showing how to use this mixer. I was on the fence whether to buy the WonderMill grain mill and then have to buy the WonderMill mixer..but so expensive! With this one you can mill grains and mix with added attachments! The bread came out so good!
Hi. Thanks for the video, i found you because i was looking for ankarsrum guides and learned quite a lot. One thing i might add, bakers cut the grooves in their bread right before the bread goes into the oven, otherwise the dough will just close them again in the 2nd proof
I'm buying one of these mixers thanks for the nice video that's a nice looking bread the way its supposed to be. I live by the Amish they've taught me a lot they always punch their bread down once though it seems like it makes the texture more consistent
You would be surprise they run generators they run 12 V solar panels with inverters in the run gas engines in sometimes with a flexible shaft like on their wash machine has a Honda motor on it LOL
Wow Brian, You are The Bread Man!!!!Those loaves look picture perfect. You are quite the Bakker. God Bless and Your Family 😊
4 года назад+2
A great show of making great bread. Thanks! I just bought the Ankarsrum assistant but have not yet baked with it. That will be done soonish. I love its mixer though.
Amazing video full of interesting tips, WOW! Proofing half the flour first is a great idea!!! I'm definitely going to try your method on my "new" 1957 Electrolux Assistent, really impressed this newer version can handle 4 kilos of dough, great technique with the roller by the way :-)
Great video. I find it odd that all these videos produce great bread, but most say a small dusting of flour, now he says no. Some say salt at the end because it kills the yeast and some say that makes no difference, but no matter what, ALL the bread turns out great
My KitchenAid Pro 6 has been acting up a bit lately. I think it's a minor fix and it just needs to be taken in. However, this reignites my attraction to the Ank - something that has been on my wishlist for over 5 years now. I plan on repairing the KA and dedicating that to cakes and will use the Ank for breads and cookies. It's wild that both the KA and Ank bowls are about the same capacity but Ank produces almost double the product.
Most of the flour sold in grocery stores today isn't bleached anymore, because people freak about about stuff they don't understand. The bleaching makes the flour softer which is much better for fat absorption in certain types of baked goods. Home ground whole wheat flour is great, but white flour isn't "unhealthy," nor is bleached flour.
That's interesting. I wondered why it was bleached. Bleached flour is not allowed to be sold in the UK. I have been looking into milling my own flour and read that there were over 40 nutrients in it, most of which you don't get in white flour, and I believe it's a fantastic source of vitamin E. Legally in the UK it has to be fortified because it has lost nutrients, niacin, thiamin and something else, cannot remember.... I think I'm talking myself into home milling ha ha!
The recipe is interesting - in Europe, bread tends to be flour, salt, yeast, water, potentially some fat/oil. This type of bread would be considered (heavily) enriched with the amount of oil, sugar/honey and eggs. The texture looks great. Slightly worried of the caloric value vs more basic loafs.
Whole Wheat Bread: Polly Start with all liquids at room temperature and half the dry ingredients, this is my sponge: 4 eggs ½ cup honey 5 cups warm water (105 degrees C) 1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp). ½ cup oil, melted shortening or melted butter Dry Ingredients 14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common) Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value. 1 cup rolled oats fresh flaked 2 tablespoons instant yeast 2 tablespoons salt To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached: Add all of the above liquids with the machine on low speed. Add half of the flour, all of the yeast, oats, and honey. Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some. Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky. Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min. Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer. Makes 5 large loaves or 8 small loaves. For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit. You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread. Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
Thank you! Beautiful loaves of bread! I can't wait to get my Ankarsrum which should come by the end of the week. I have been struggling with my KitchenAid and a Zojirushi bread machine (for me a dough machine) and just making due. I really enjoyed the video and the bread looked delicious. I especially liked seeing how you could pinch off a bit of a loaf that was too big and add it to another by just kneading it. Is pinching better than cutting the dough with a pastry knife/dough scraper? Thank you again.
Dick Johnson - I can't believe it has only been 3 months! I love my Ankarsrum. I went from baking 2 or 3 times a week to baking every single day. I highly recommend the machine to anyone who has a passion for making bread. I gave my KA to my daughter and I haven't missed it. Truthfully the ONLY thing I think the KA does better is cookie dough. Not that I can't make cookies with the Ankarsrum, it just isn't as easy. I find that I have to shift from the plastic bowl to the stainless bowl. But the Ankarsrum makes it much easier to make bread and everything else. The dough doesn't climb the hook like the KA which is a huge pain. It also makes wonderful frostings, cakes and other confections. I recently made a angel food cake and it came out perfectly. I also love how it looks in my kitchen and just the general feel of the machine. The customer service had been excellent too.
Thank you so much! I think my tax refund my this year will be one of these. Such a helpful answer! I'm excited. Just the thing to make eating in less of a chore.
I didn't see you added oatmeal like in your written reply. Did you add oatmeal? Also, did you add vital wheat gluten? If so, how much? Thank you in advance.
Loved the demo but the photography was terrible - shooting against the sun in the window? Amateur mistakes. Use a microphone too, audio was bad as well. Thanks for showing all the accessories, this is very helpful to see in action. Wish they were cheaper, so high priced it is not doable.
So jealous you have this mixer? Do you remember how much you bought it for? It's retailing for $750 now. I have a 2 year old Bosch Universal Plus, but hate it and am considering replacing it with the Ankarsrum.
Looked into this. It appears it’s only family grain brands own adapters for its machine. If you know any machinists it’s simple to make adapters, I’m gonna do this with ankarsrum to use Kenwood meat grinder attachment & maybe more cause ank parts are v expensive. pleasanthillgrain.com/mixer-adapters-for-family-grain-mill-attachments
Just bought this Ank machine for my birthday so it's still in the box but where can I get the amount for each ingredient of this bread recipe so I can make bread just like yours?
A few issues; the dough was not kneaded long enough which is why the texture had so many large holes near the top of the loaf; or else the 450 degree oven was too hot, making the loaves rise too fast initially; I have never baked bread at temps hotter than 375; his loaf looked like "quick" bread, the kind that does not need kneading. While I loved seeing how the equipment was used, which is why I watched this video at all, I will say that his technique is not the best, not professional, that is. But a good job anyway! Thanks.
It is a thermapen. I own one. I don't think they are that necessary though. Dennis Cook didn't say the temperature of the bread but I would bet it was higher than he projected i.e. only 180-190. I have found that if I take loaf pan bread out of the oven when it is only 180-190 which is the minimum to be safely done, the sides of the crust aren't sturdy enough to support the bread and the sides cave. By the time the crust is sturdy enough to support the structure, the bread has been in the oven 40 minutes and the internal temperatures are well over 200-usually 210. I use the thermapen for other dishes but it isn't so necessary for bread- in my humble opinion. Maybe someday it will be a life saver.
Hello Brian, New to your channel.. Where can I get the recipe for this bread dough.. Looks amazing. I wrote down what you used yet can not get all the amounts needed. I am looking at buying the Ankarsrum mixer. That is how I found your video. :") All so are you using red wheat berries, White Wheat Berries or the Soft White Wheat berries to grind for you bread flour.. ? :")
Whole Wheat Bread: Polly Start with all liquids at room temperature and half the dry ingredients, this is my sponge: 4 eggs ½ cup honey 5 cups warm water (105 degrees C) 1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp). ½ cup oil, melted shortening or melted butter Dry Ingredients 14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common) Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value. 1 cup rolled oats fresh flaked 2 tablespoons instant yeast 2 tablespoons salt To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached: Add all of the above liquids with the machine on low speed. Add half of the flour, all of the yeast, oats, and honey. Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some. Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky. Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min. Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer. Makes 5 large loaves or 8 small loaves. For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit. You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread. Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
Dennis Cook after your first 45-minute rise, do you really let it rise two more times for 30 minutes punching it down twice in addition to the first 45-minute rise? I'm guessing that's a typo and you really let it rise for 45 minutes until double, then punch it down and let it rise for 30 minutes in the bread pans and then bake. Yes?
Hi John I usually give it three risings counting the one in the pans, (for a finer loaf) you do not need more than two, The actual time depends on room temperature. Paulette, Cook Shoppe
Dennis Cook thanks for the fast reply and the great information. I just made three and a half pounds of whole wheat in my new Ankarsrum today and did very poorly. I'm going to try again tomorrow with four more loaves of hundred percent whole wheat flour. Luckily I have lots of neighbors who enjoy my mistakes. I've watched a number of videos on using this but I still have to learn better skills in your video as helps me understand it quite a bit more so I'll let you know how tomorrow goes and thank you.
Whole Wheat Bread: Polly Start with all liquids at room temperature and half the dry ingredients, this is my sponge: 4 eggs ½ cup honey 5 cups warm water (105 degrees C) 1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp). ½ cup oil, melted shortening or melted butter Dry Ingredients 14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common) Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value. 1 cup rolled oats fresh flaked 2 tablespoons instant yeast 2 tablespoons salt To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached: Add all of the above liquids with the machine on low speed. Add half of the flour, all of the yeast, oats, and honey. Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some. Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky. Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min. Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer. Makes 5 large loaves or 8 small loaves. For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit. You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread. Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
Whole Wheat Bread: Polly Start with all liquids at room temperature and half the dry ingredients, this is my sponge: 4 eggs ½ cup honey 5 cups warm water (105 degrees C) 1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp). ½ cup oil, melted shortening or melted butter Dry Ingredients 14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common) Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value. 1 cup rolled oats fresh flaked 2 tablespoons instant yeast 2 tablespoons salt To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached: Add all of the above liquids with the machine on low speed. Add half of the flour, all of the yeast, oats, and honey. Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some. Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky. Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min. Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer. Makes 5 large loaves or 8 small loaves. For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit. You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread. Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
Manon, En effet sans la recette écrite c'est un peu difficile, mais je pense que c'est parce qu'ils veulent montrer que le malaxeur peut facilement faire 6 pains à la fois (environ 4 kilos si j'ai bien écouté le poids des mies) - apparemment le max est de 8 à 10 pains avec cet appareil! J'ai traduit ça parce qu’il faut que tu essaie, c'est super sensé son affaire, tout est dans la technique. Super important avec 100% de blé entier, habituellement si difficile à réussir! Tu commence par faire ta propre farine avant l'usage (très important pour ne pas oxyder les enzymes, moi c'est que je fais aussi, le goût est incomparable, la seule différence j'utilise un moulin a café commercial converti et je mouds le grain congelé), tu peux utiliser le moulin de Ankarsrum mais avec un adaptateur tu peux utiliser un moulin d'une autre marque comme ceux des KitchenAid, par exemple. Pour la préparation de la pâte, tu choisis le grattoir et le rouleau en position normale et tu commence par verser tous les liquides (eau, miel, huile et œufs - je suis sûr que ça serait tout aussi bon sans ces ingrédients de luxe ;-) ) puis tu rajoute la moitié de la farine, c'est là que ça fait la différence. Tu rajoute la levure seulement à la fin (avec le lait en poudre), tu continue de mélanger et tu laisse reposer 1/2h. Après tu recommence à brasser en rajoutant le reste de la farine jusqu'à ce que la pâte se détache du bol, ça doit faire une forme de beigne. Tu touche la pâte pour qu'elle soit pas trop collante et c'est fait. Finalement tu rajoute le sel et tu continue encore 10 minutes, s'il le faut tu peux rajouter un peu de farine s'il en manque à ce moment. Après ça tu le laisse reposer un autre 10 minutes et tu peux passer au pétrissage Pour faire les mies, Brian utilise de l'huile plutôt que de la farine, et ça a bien du bon sens. L'huile permet de donner une surface qui va l'empêcher de sécher pendant la levée et de coller après le moule, Ensuite il sépare les mies à la main sans les couper et il pétrit a la main, c'est supposé rendre les mies plus fermes. Finalement dans les moules il coupe les mies pour les aider à lever, moi je le fais au moins 1/2" de profondeur pour que ça fasse un plus bel effet. Ensuite il laisse lever dans les moules environ 1 heure, et il met dans le four surchauffé à 450°F pendant 10 minutes et ensuite il baisse à 375°F pour encore 1/2 heure et il vérifie la cuisson avec un thermomètre, faut que ça soit entre 180°F à 190°F. Une fois démoulé il dit que tu peux badigeonner la croûte avec du beurre ;-) En tous cas moi je trouve ça extraordinaire qu'il réussisse le gonflage de la pâte aussi bien que ça et je vais essayer sa technique la prochaine fois!!!
The amount of BS in this video is hilarious but the "steam excites the yeast" has got to be award winning 😂🤣😄. No it doesn't! Steam delays the development of a crust thereby allowing the loaf to rise for a longer period, which is why professional bakery ovens introduce steam for the first 5-10 minutes of the bake.
@@Manhattan264 To be precise, steam does not activate the Maillard reaction at all and if anything only delays it, which is why steam is great for achieving perfect oven spring when you bake. The Maillard reaction is a chemical reaction by which available sugars become 'caramelised' at particular temperatures and provide a brown crust and distinctive flavour. If in doubt pop a slice of sandwich bread in your toaster and see what happens and then try to achieve the same using steam.
@@_J.F_ thats not what we see in Baker schools. I think you mix up between Maillard reaction and grill. Try to bake without Steam and with, you ll not have the same result at all
@@Manhattan264 Blame your baker schools for not knowing what they talk about then. The Maillard reaction is proven science and has nothing to do with steam. Look it up on Wikipedia if in doubt. Steam makes a huge difference, I agree on that, but only because it keeps the environment moist and therefore delays the crust in forming, thereby allowing for good oven spring. And if you are still not convinced then try to steam anything you like and see if that gives you a brown caramelised crust. It won't! That is why some people prefer e.g. steamed vegetables and fish since this form of cooking alters the chemical structure the least, while still cooking it. And finally, if you have ever used a dutch oven you will know that you need to take the lid off to allow the crust to form, and to brown it up, which very effectively shows you how steam under the lid delays the Maillard reaction, and the lid off (steam less environment) promotes the Maillard reaction.
@@_J.F_ and again you mix up. No one said Steam only will make Maillard reaction and the crust. It ACTIVATE the reaction. It s a huge difference, if you are really interested in science you should consider making the tests by yourself. I made them many Times in 20 years and there is literally no link between "delaying" the crust and Steam. Crust Can appear 2 seconds After spraying water in your oven if the dough temperature is reach
I love my Ankarsrum!!!! It’s a work horse.
Hi Dennis, My mother in law taught me to rub smidgeon of butter under the pour spout of any pitcher to pour and it will never leak down the edge. Thank you for the video!
Thanks for sharing
Excellent video. I ordered an Ankarsrum mixer this morning so can't wait. That bread looked great! Thanks!
Thank you for showing how to use this mixer. I was on the fence whether to buy the WonderMill grain mill and then have to buy the WonderMill mixer..but so expensive! With this one you can mill grains and mix with added attachments! The bread came out so good!
Hi. Thanks for the video, i found you because i was looking for ankarsrum guides and learned quite a lot. One thing i might add, bakers cut the grooves in their bread right before the bread goes into the oven, otherwise the dough will just close them again in the 2nd proof
I'm buying one of these mixers thanks for the nice video that's a nice looking bread the way its supposed to be. I live by the Amish they've taught me a lot they always punch their bread down once though it seems like it makes the texture more consistent
sciencemansandera I don't think the Amish advise using electric mixers LOL
You would be surprise they run generators they run 12 V solar panels with inverters in the run gas engines in sometimes with a flexible shaft like on their wash machine has a Honda motor on it LOL
Wow Brian, You are The Bread Man!!!!Those loaves look picture perfect. You are quite the Bakker. God Bless and Your Family 😊
A great show of making great bread. Thanks!
I just bought the Ankarsrum assistant but have not yet baked with it. That will be done soonish. I love its mixer though.
Amazing video full of interesting tips, WOW! Proofing half the flour first is a great idea!!! I'm definitely going to try your method on my "new" 1957 Electrolux Assistent, really impressed this newer version can handle 4 kilos of dough, great technique with the roller by the way :-)
Exellent video!!! Thank you so much for sharing. From the milling to the making...
Great video. I find it odd that all these videos produce great bread, but most say a small dusting of flour, now he says no. Some say salt at the end because it kills the yeast and some say that makes no difference, but no matter what, ALL the bread turns out great
My KitchenAid Pro 6 has been acting up a bit lately. I think it's a minor fix and it just needs to be taken in. However, this reignites my attraction to the Ank - something that has been on my wishlist for over 5 years now. I plan on repairing the KA and dedicating that to cakes and will use the Ank for breads and cookies. It's wild that both the KA and Ank bowls are about the same capacity but Ank produces almost double the product.
Lovely bread! Thank you very much for posting.
Great video and instructions!
Did you say the KitchenAid or Bosch attachments will work with a fitting on that Ankarscrum gear? Where did you get that fitting?
nicely done. thanks for the great review.
Most of the flour sold in grocery stores today isn't bleached anymore, because people freak about about stuff they don't understand. The bleaching makes the flour softer which is much better for fat absorption in certain types of baked goods. Home ground whole wheat flour is great, but white flour isn't "unhealthy," nor is bleached flour.
That's interesting. I wondered why it was bleached. Bleached flour is not allowed to be sold in the UK. I have been looking into milling my own flour and read that there were over 40 nutrients in it, most of which you don't get in white flour, and I believe it's a fantastic source of vitamin E. Legally in the UK it has to be fortified because it has lost nutrients, niacin, thiamin and something else, cannot remember.... I think I'm talking myself into home milling ha ha!
Dennis, those loaves are beautiful! Whoops, I mean Brian!
Thank you Brian.
The recipe is interesting - in Europe, bread tends to be flour, salt, yeast, water, potentially some fat/oil. This type of bread would be considered (heavily) enriched with the amount of oil, sugar/honey and eggs. The texture looks great. Slightly worried of the caloric value vs more basic loafs.
Whole Wheat Bread:
Polly
Start with all liquids at room temperature and half the dry ingredients, this is my sponge:
4 eggs
½ cup honey
5 cups warm water (105 degrees C)
1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp).
½ cup oil, melted shortening or melted butter
Dry Ingredients
14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common)
Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value.
1 cup rolled oats fresh flaked
2 tablespoons instant yeast
2 tablespoons salt
To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached:
Add all of the above liquids with the machine on low speed.
Add half of the flour, all of the yeast, oats, and honey.
Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some.
Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky.
Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min.
Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer.
Makes 5 large loaves or 8 small loaves.
For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit.
You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread.
Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
Thank you! Beautiful loaves of bread! I can't wait to get my Ankarsrum which should come by the end of the week. I have been struggling with my KitchenAid and a Zojirushi bread machine (for me a dough machine) and just making due. I really enjoyed the video and the bread looked delicious. I especially liked seeing how you could pinch off a bit of a loaf that was too big and add it to another by just kneading it. Is pinching better than cutting the dough with a pastry knife/dough scraper? Thank you again.
What do you think of yours now that you've had it a while?
Dick Johnson - I can't believe it has only been 3 months! I love my Ankarsrum. I went from baking 2 or 3 times a week to baking every single day. I highly recommend the machine to anyone who has a passion for making bread. I gave my KA to my daughter and I haven't missed it. Truthfully the ONLY thing I think the KA does better is cookie dough. Not that I can't make cookies with the Ankarsrum, it just isn't as easy. I find that I have to shift from the plastic bowl to the stainless bowl. But the Ankarsrum makes it much easier to make bread and everything else. The dough doesn't climb the hook like the KA which is a huge pain. It also makes wonderful frostings, cakes and other confections. I recently made a angel food cake and it came out perfectly. I also love how it looks in my kitchen and just the general feel of the machine. The customer service had been excellent too.
Thank you so much! I think my tax refund my this year will be one of these. Such a helpful answer! I'm excited. Just the thing to make eating in less of a chore.
@@Kaththee o{
I didn't see you added oatmeal like in your written reply. Did you add oatmeal? Also, did you add vital wheat gluten? If so, how much? Thank you in advance.
Does the roller essentially sit on the bottom? Or, when you clicked it into place is it held firmly at some slight height over the bowl? Thanks.
I know it's 3 years but if you still wondered, it's basically in contact with the bottom of the bowl. When on the rim it rides there.
Did I miss. the Recipe? How much water? etc. Need recipe Please
Loved the demo but the photography was terrible - shooting against the sun in the window? Amateur mistakes. Use a microphone too, audio was bad as well.
Thanks for showing all the accessories, this is very helpful to see in action. Wish they were cheaper, so high priced it is not doable.
So jealous you have this mixer? Do you remember how much you bought it for? It's retailing for $750 now. I have a 2 year old Bosch Universal Plus, but hate it and am considering replacing it with the Ankarsrum.
Thank you for your recipe Brian. I'm wonder, Where can I get the adapter to use my kitchenaid attachments with this Ankarsrum 6230?
Looked into this. It appears it’s only family grain brands own adapters for its machine. If you know any machinists it’s simple to make adapters, I’m gonna do this with ankarsrum to use Kenwood meat grinder attachment & maybe more cause ank parts are v expensive.
pleasanthillgrain.com/mixer-adapters-for-family-grain-mill-attachments
Love this!
Dough hook would have slayed that dough in less time.
Made me smile.
Just bought this Ank machine for my birthday so it's still in the box but where can I get the amount for each ingredient of this bread recipe so I can make bread just like yours?
Great video demonstration 👍
Good review and fabulous bread.
hi i have mine for years never used it but im determined to now
what are the measurements of ingredients ???? thank you
A few issues; the dough was not kneaded long enough which is why the texture had so many large holes near the top of the loaf; or else the 450 degree oven was too hot, making the loaves rise too fast initially; I have never baked bread at temps hotter than 375; his loaf looked like "quick" bread, the kind that does not need kneading. While I loved seeing how the equipment was used, which is why I watched this video at all, I will say that his technique is not the best, not professional, that is. But a good job anyway! Thanks.
Nice job! I have that mixer - love it. What kind of thermometer is that?
It is a thermapen. I own one. I don't think they are that necessary though. Dennis Cook didn't say the temperature of the bread but I would bet it was higher than he projected i.e. only 180-190. I have found that if I take loaf pan bread out of the oven when it is only 180-190 which is the minimum to be safely done, the sides of the crust aren't sturdy enough to support the bread and the sides cave. By the time the crust is sturdy enough to support the structure, the bread has been in the oven 40 minutes and the internal temperatures are well over 200-usually 210. I use the thermapen for other dishes but it isn't so necessary for bread- in my humble opinion. Maybe someday it will be a life saver.
That looks very good.
why do you spray on nonstick pans`?
Hello Brian, New to your channel.. Where can I get the recipe for this bread dough.. Looks amazing. I wrote down what you used yet can not get all the amounts needed. I am looking at buying the Ankarsrum mixer. That is how I found your video. :") All so are you using red wheat berries, White Wheat Berries or the Soft White Wheat berries to grind for you bread flour.. ? :")
Do you have a recipe that you would consider sharing?
Looks great! Is this the regular size model or the Deluxe model please? x
Where can I find the recipe?
I agree, why wouldn't you post a recipe?
Whole Wheat Bread:
Polly
Start with all liquids at room temperature and half the dry ingredients, this is my sponge:
4 eggs
½ cup honey
5 cups warm water (105 degrees C)
1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp).
½ cup oil, melted shortening or melted butter
Dry Ingredients
14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common)
Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value.
1 cup rolled oats fresh flaked
2 tablespoons instant yeast
2 tablespoons salt
To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached:
Add all of the above liquids with the machine on low speed.
Add half of the flour, all of the yeast, oats, and honey.
Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some.
Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky.
Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min.
Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer.
Makes 5 large loaves or 8 small loaves.
For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit.
You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread.
Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
Dennis Cook after your first 45-minute rise, do you really let it rise two more times for 30 minutes punching it down twice in addition to the first 45-minute rise? I'm guessing that's a typo and you really let it rise for 45 minutes until double, then punch it down and let it rise for 30 minutes in the bread pans and then bake. Yes?
Hi John I usually give it three risings counting the one in the pans, (for a finer loaf) you do not need more than two, The actual time depends on room temperature. Paulette, Cook Shoppe
Dennis Cook thanks for the fast reply and the great information. I just made three and a half pounds of whole wheat in my new Ankarsrum today and did very poorly. I'm going to try again tomorrow with four more loaves of hundred percent whole wheat flour. Luckily I have lots of neighbors who enjoy my mistakes. I've watched a number of videos on using this but I still have to learn better skills in your video as helps me understand it quite a bit more so I'll let you know how tomorrow goes and thank you.
Where can I purchase the KitchenAid adapter?
Hi! Where can I find the KitchenAid attachment? Can I use it for KitchenAid pasta maker for example?
Awesome.
I am french and live in Paris. I make my own bio bread with just flour, salt, yeast, water. No extra ingredients.
Like the mixer
YUM!
What kind of wheat berries did you use?
Whole Wheat Bread:
Polly
Start with all liquids at room temperature and half the dry ingredients, this is my sponge:
4 eggs
½ cup honey
5 cups warm water (105 degrees C)
1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp).
½ cup oil, melted shortening or melted butter
Dry Ingredients
14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common)
Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value.
1 cup rolled oats fresh flaked
2 tablespoons instant yeast
2 tablespoons salt
To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached:
Add all of the above liquids with the machine on low speed.
Add half of the flour, all of the yeast, oats, and honey.
Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some.
Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky.
Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min.
Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer.
Makes 5 large loaves or 8 small loaves.
For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit.
You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread.
Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
A recipe would be nice.
Where is the actual recipe.
Bread Pit 👍😄
can you tell me the exact recipe I would love to try it
Whole Wheat Bread:
Polly
Start with all liquids at room temperature and half the dry ingredients, this is my sponge:
4 eggs
½ cup honey
5 cups warm water (105 degrees C)
1 cup milk scalded, cooled (powdered milk = 1 cup water, 10 tsp. powder) yogurt room temp).
½ cup oil, melted shortening or melted butter
Dry Ingredients
14-16 cups fresh ground wheat flour (11 cups wheat berries) (1/3 each hard red, hard white & common)
Refrigerate left over flour (you can substitute white store bought flour) Not same nutritional value.
1 cup rolled oats fresh flaked
2 tablespoons instant yeast
2 tablespoons salt
To your Ankarsrum have the dough roller against the side of the bowl and bowl scrapper attached:
Add all of the above liquids with the machine on low speed.
Add half of the flour, all of the yeast, oats, and honey.
Make the sponge (preferment) by kneading for 5 min. on low let stand for at least 15 min. enough time for a cup of coffee, you will know the yeast is working as the dough will have risen some.
Move roller two finger width toward centre of bowl, tighten knob, add salt and remaining flour a cup at a time till dough makes a doughnut, and clears the side of the bowl, may have to adjust the roller again. Dough should be soft and sticky.
Knead for 10 min. place in large bowl covered with saran and let rise for 45 min or until double in bulk , Punch down and let rise for 30 min, or double in bulk. Punch down and form into loaves let rise till double in bulk about 30 min.
Bake at 450 degrees F for 10 minutes, reduce to 375 degrees F for 25-30 min. or until internal temp. of loaf reaches 185 F with an instant read thermometer.
Makes 5 large loaves or 8 small loaves.
For Raisin Bread add a little more honey, a couple cups raisins soaked in warm water measure and include this water above, or substitute candied fruit.
You can also divide bread into loaves, flatten out the dough, till about ½ inch thick, spread with butter, brown sugar, cinnamon and raisins, roll, put into your loaf pan, let rise now you have cinnamon roll bread.
Note if you are using store bought flour skip preferment: only for home ground flour with all the bran in it.
thank you for your recipe, I will try it tomorrow, I am making sourdough rye today, I have a Magic Mill grain mill which woks really well
Dommage que la vidéo ne soit pas en francais, j ai quand meme aimé vous voir travailler.
Hello, I am sorry we do not speak French and cannot answer your question!
I said it was a pity that it was not in French loll La I am using a translator to answer you
Thank you
Manon,
En effet sans la recette écrite c'est un peu difficile, mais je pense que c'est parce qu'ils veulent montrer que le malaxeur peut facilement faire 6 pains à la fois (environ 4 kilos si j'ai bien écouté le poids des mies) - apparemment le max est de 8 à 10 pains avec cet appareil!
J'ai traduit ça parce qu’il faut que tu essaie, c'est super sensé son affaire, tout est dans la technique. Super important avec 100% de blé entier, habituellement si difficile à réussir!
Tu commence par faire ta propre farine avant l'usage (très important pour ne pas oxyder les enzymes, moi c'est que je fais aussi, le goût est incomparable, la seule différence j'utilise un moulin a café commercial converti et je mouds le grain congelé), tu peux utiliser le moulin de Ankarsrum mais avec un adaptateur tu peux utiliser un moulin d'une autre marque comme ceux des KitchenAid, par exemple.
Pour la préparation de la pâte, tu choisis le grattoir et le rouleau en position normale et tu commence par verser tous les liquides (eau, miel, huile et œufs - je suis sûr que ça serait tout aussi bon sans ces ingrédients de luxe ;-) ) puis tu rajoute la moitié de la farine, c'est là que ça fait la différence. Tu rajoute la levure seulement à la fin (avec le lait en poudre), tu continue de mélanger et tu laisse reposer 1/2h.
Après tu recommence à brasser en rajoutant le reste de la farine jusqu'à ce que la pâte se détache du bol, ça doit faire une forme de beigne. Tu touche la pâte pour qu'elle soit pas trop collante et c'est fait.
Finalement tu rajoute le sel et tu continue encore 10 minutes, s'il le faut tu peux rajouter un peu de farine s'il en manque à ce moment. Après ça tu le laisse reposer un autre 10 minutes et tu peux passer au pétrissage
Pour faire les mies, Brian utilise de l'huile plutôt que de la farine, et ça a bien du bon sens. L'huile permet de donner une surface qui va l'empêcher de sécher pendant la levée et de coller après le moule,
Ensuite il sépare les mies à la main sans les couper et il pétrit a la main, c'est supposé rendre les mies plus fermes. Finalement dans les moules il coupe les mies pour les aider à lever, moi je le fais au moins 1/2" de profondeur pour que ça fasse un plus bel effet.
Ensuite il laisse lever dans les moules environ 1 heure, et il met dans le four surchauffé à 450°F pendant 10 minutes et ensuite il baisse à 375°F pour encore 1/2 heure et il vérifie la cuisson avec un thermomètre, faut que ça soit entre 180°F à 190°F.
Une fois démoulé il dit que tu peux badigeonner la croûte avec du beurre ;-)
En tous cas moi je trouve ça extraordinaire qu'il réussisse le gonflage de la pâte aussi bien que ça et je vais essayer sa technique la prochaine fois!!!
does anyone know about the adapters he's using?
The adapters are no longer available, but the direct fit are available at your ankarsrum dealer
Your wife talking so loud in the background is distracting.
The amount of BS in this video is hilarious but the "steam excites the yeast" has got to be award winning 😂🤣😄. No it doesn't! Steam delays the development of a crust thereby allowing the loaf to rise for a longer period, which is why professional bakery ovens introduce steam for the first 5-10 minutes of the bake.
To be precise, we use Steam to activate what we call Maillard reaction. It create the crust.
We dont need Steam for anything Time Can Do for free
@@Manhattan264 To be precise, steam does not activate the Maillard reaction at all and if anything only delays it, which is why steam is great for achieving perfect oven spring when you bake. The Maillard reaction is a chemical reaction by which available sugars become 'caramelised' at particular temperatures and provide a brown crust and distinctive flavour. If in doubt pop a slice of sandwich bread in your toaster and see what happens and then try to achieve the same using steam.
@@_J.F_ thats not what we see in Baker schools. I think you mix up between Maillard reaction and grill.
Try to bake without Steam and with, you ll not have the same result at all
@@Manhattan264 Blame your baker schools for not knowing what they talk about then. The Maillard reaction is proven science and has nothing to do with steam. Look it up on Wikipedia if in doubt. Steam makes a huge difference, I agree on that, but only because it keeps the environment moist and therefore delays the crust in forming, thereby allowing for good oven spring. And if you are still not convinced then try to steam anything you like and see if that gives you a brown caramelised crust. It won't! That is why some people prefer e.g. steamed vegetables and fish since this form of cooking alters the chemical structure the least, while still cooking it. And finally, if you have ever used a dutch oven you will know that you need to take the lid off to allow the crust to form, and to brown it up, which very effectively shows you how steam under the lid delays the Maillard reaction, and the lid off (steam less environment) promotes the Maillard reaction.
@@_J.F_ and again you mix up. No one said Steam only will make Maillard reaction and the crust. It ACTIVATE the reaction. It s a huge difference, if you are really interested in science you should consider making the tests by yourself. I made them many Times in 20 years and there is literally no link between "delaying" the crust and Steam. Crust Can appear 2 seconds After spraying water in your oven if the dough temperature is reach
Minute 0:29 - additives to bread. 🤢
Stopped watching.
Great video!