This bread recipe has got to have the longest name but the shortest life as I ate half a loaf the first day! Two new favorites came from this bread…my favorite way to eat Mashed Potatoes and without a doubt my favorite bread ever!!! There is absolutely no comparison in taste when using fresh flaked oats,that fresh flaking releases a nuttiness that can’t be found when buying stuff store bought stuff that was flaked months ago. Fresh flaked is only way to have porridge in the morning!
Thanks to Ian Sandmans Blog at www.mookielovesbread.files.wordpress.com for this recipe. I modified but please follow the link above for this and so many other great recipes.
Ankarsrum Mixer -stainless bowl with Roller & scraper
- plastic bowl with cookie whips
- Ankarsrum Assistent Flaker attachment
- also grain mill attachment if you have it.
- kitchen scale as recipe is in grams
Makes 1 large loaf: (I doubled batch then free formed one and used a large loaf tin for the other).
Takes about 22 – 36 hrs total time
- 50 g hulled oats
- 20 g barley berries
- 30 g rye berries
- 38 g wheat bran
- 362 g hot water
- 160 g warm water
- 56 g sourdough starter (or use 1 1/2 tsp yeast)
- 175 g White flour
- 48 g Spelt flour
- 416 g warm water
- 22 g salt
- 25 g Olive Oil
- 226 g cream cheese (softened)
- 130 g mashed potatoes (with skins)
- 100 g Spelt flour
- 315 g White flour
- 200 g Whole wheat flour (fresh is best)
With the Flaker attachment for your Ankarsrum Flake the Oats and Barley. The rye you want to mill so it is like grits (chopped) or use a spice grinder to coarsely grind if don’t have a mill. Take ingredients #1 – 5 and put together in a bowl 4 – 6 hrs or overnight or if prefer cook this together like porridge and cool completely before adding to dough.
Make a Levain with ingredients #6 – 9. Mix this together in the plastic bowl till well blended. Let this sit aside on counter for at least 4 – 6 hrs or overnight.
Final Mix Place # 10 – 12 in your Stainless Bowl, add the #13 the cream cheese and blend, then the porridge you made ahead. Now add your Levain and #14 potatoes these can be room temperature or even heat a bit if were stored in fridge since making to ensure they will not stay clumpy. Lastly add the remaining flours #15 – 17 mix on low till well blended and then turn up dial to about 4 o’clock and knead for about 6-8 minutes. Remove dough from bowl and put in covered dish in fridge for 12 – 24 hrs. Remove from fridge allow to warm on counter for about 2 hrs. Place in pan or proofing basket. Allow to rise for about 1 1/2 hrs, will only rise about 1/3 of final size.
Preheat oven to 550 degrees, if baking a free form loaf put your baking pan or stone in the oven to heat as well. Also put in a shallow pan on bottom of oven for steaming. Once oven is hot place loaf in oven or with free formed loaf, flip with a transfer board or I just use an inverted cookie sheet with parchment paper and quickly flipped it, allow the dough a few moments to release and carefully remove proofing pan, score bread if like. Slide complete with the parchemnt onto your baking stone, add 1 cup of water to your steam pan and shut oven as quickly as you can. Turn oven down to 450 after 5 minute. Bake 30 minutes and rotate loaf and slide out the parchment to ensure even baking. Bake another 15 minutes or till internal temperature reaches 205 degrees or seems done. I have really found over the last year or so when making more specialty breads the use of a thermometer is essential to getting the correct doneness. As tempting as it is to cut into that loaf shortly after removing from oven allow at least 2 hrs before cutting. Then enjoy.
Please note, these are baking methods that work for me, I am not a baker/bread maker by any means. I am mainly showing you the wonderful ways to enjoy your Ankarsrum and the recipes are just for example of the ways to use the mixer.
Finally getting to use my new starter. Firstly a lesson..always save some starter in the freezer over summer if not going to be using it, secondly, don’t save it in a glass jar. Dropped it on the floor so for the first time in years I had to start from new. It is simple, you can find recipes all across the internet. As you may have seen in a few Instagram or Facebook posts my starter travelled across the prairies with me. Likely could have left at home but though be neat to pic up culture from across the prairies during the time of year all the grain is being harvested. Not sure if that is why or not but I have the liveliest starter!! Reaping the rewards of a couple delicious loaves.
Equipment: Ankarsrum with Dough Hook and Roller assembly plus the Grain Mill attachment
Makes 2 large round loaves
Preheat to 500 degrees then turn down to 450 degrees once putting bread into the oven.
- 5 cups fresh ground hard spring wheat, I ground it first fairly course and then again as fine as it can be set
- 1 cup white flour
- 1 cup pancake batter consistency starter
- 2 1/2 cups of warm water
- 1 tbsp salt
- 1/4 cup honey
- 1/2 cup flax seeds (cracked)
Firstly take enough wheat berries to get 5 cups of flour and grind them though your grain mill, I first ground it fairly course and then again as fine as it could be set. Add the flax to 1/2 cup of the water and let sit till liquid absorbed. Set both of these aside.
In your mixer add the other 2 cups of water, the starter and honey, add enough whole wheat flour to form a thin batter. At this point you can add the salt and white flour and then the flax. Now add the remaining flour as needed to have a fairly soft dough. This dough did not hold its shape but would slowly flatten out. I have learned from trial and error the softer I can leave the dough and still handle it the nicer the bread especially when making sourdough bread. Once you have a soft sticky dough turn your mixer to about 4 o’clock and set the timer for 10 minutes. After mixing well, place in a container, cover and allow to rise till double. I left mine in the fridge overnight as I have found it really gets a robust sour dough flavor in a slow proofing. In morning I removed and carefully divided the dough handling as gently as possible. Here is where the scraper that comes with the mixer is handy to divide and gently shape into a ball and lift into well floured proofing baskets. Place the seam at the top as that will be the bottom of your loaf. Again allow to rise for a couple hrs.
Once ready to bake take a baking peel or baking pan that has a sheet of parchment paper on top and lay it over the proofing basket then flip it over. Let it sit for a few seconds as the dough will gently drop onto the parchment paper. At this time slash your loaf if you like. For the best results bake your bread in a hot oven that already has a baking stone that is fully heated for at least 30 minutes. Again if you have a baking peel that is easiest to slide the bread from but otherwise gently slide your loaf with the parchment onto the baking stone. and quickly close oven. Now I like to steam it a bit so I keep a shallow pan in the bottom of my oven when preheating and just before closing the oven door I will quickly pour about 1/2 cup of water into the pan sending up steam like crazy resulting in abeautiful crust. As soon as the oven door is shut turn the heat down to 450 degrees and bake for 15 minutes. After the 15 minutes I give my loaves a half turn and remove the parchment for a nicer bottom crust. Bake another 10 minutes or till done. Remove from oven and place on a cooling rack. As tempting as it is. Best to leave the loaf for at least 30 minutes before cutting into it….then enjoy with a dab of butter..Yum!!
On a side note I am hearing again and again that sour dough bread is much gentler on your digestive system, especially for those with gluten sensitivity, I am not sure but maybe worth a try if its something you are sensitive too.
Again just a reminder…. I am here to show you how to use the Ankarsrum Mixer and accessories I am not a chef or professional baker. My recipes are often created in my free time by trial and error, I hope they work for you but they are mainly to show you the diversity of what can be done with and Ankarsrum. I love to bake bread but my methods are mine alone, they are not professional or maybe not the correct way but they work for me and with the help of my Ankarsrum Assistent my family usually eats what I make:-)
Russell Hendrix is hosting in store demos this Saturday. So if you are interested in purchasing an Ankarsrum Mixer this Saturday is a great time to check them out. We are unable to attend any of the demonstrations but if you purchase an Ankarsrum at one of their demonstrations, reach out to us Monday and we will send you a complimentary Citrus Press. Demos at the following locations: Abbotsford, Calgary, Edmonton, London, Toronto, Ottawa, Kingston and Brockville.
Our sourdough starter is ready to go. Check back here next week for a delicious Whole Wheat Sour Dough Bread Recipe.
Going to be a new fall favourite when the apples are fresh. Thanks to Sue Becker at our USA Ankarsrum Distributorship for this recipe. It is featured in her wonderful book “The Essential Home Ground Flour Book” full of great recipes and information on the benefits of home grinding your grain and much more. This cake is absolutely yummy. I know already my dad will love it when I take him some tomorrow.
Attachments: Stainless bowl and scraper assembly
Grain Mill for fresh flour.
Makes a 9 x 13 cake pan
Preheat oven to 350 degrees
- 1/2 cup softened butter
- 1 cup melted honey
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup sour cream
- 1/2 cup brown sugar
- 2 1/2 cups soft white or spelt flour (I used spelt)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 2 cups finely chopped and cored apples (Sue peeled but I left them on)
- 1 cup chopped nuts (walnuts or pecans)
With the mixer speed at about 4 o’clock cream together the butter and honey, add the egg, vanilla, sour cream and sugar. Mix well. In another bowl combine the flour, baking soda, salt and cinnamon. Add this 1 cup at a time to the wet ingredients with the mixer at 3 o’clock. Dial down the speed even a bit more and fold in the apples and nuts. Spread in greased pan. Bake for about 25 – 30 minutes till toothpick comes out clean. Wonderful served with fresh whipped cream and a sprinkle of cinnamon.
These photos are a wonderful example of a couple special features on the Ankarsrum Assistent firstly notice with the open top how easy it is to add ingredients such as the apples. Also the scraper that comes with your mixer is designed perfectly to clean out those little grooves on your roller and scrape out your bowl making sure you get to enjoy every last bit of this yummy cake. And lastly Sues wonderful book.
Lovin’ this bread! And it doesn’t get better than sharing it with friends around a campfire… Once again I whipped up some “bread of the world” but this time ..BBQ style. Yes, I have an Ankarsrum at the lake and with grain milled earlier at home I mixed a single batch of the bread and allowed it to rest as per original recipe most of the day. No Pizza stone so I used a couple cast iron pans instead as they work great for other breads and did here too. Be creative and have fun with bread if it doesn’t turn out some times, so what..think of all the times it does and you enjoy something new as we did here.
Ingredients and prep as per original recipe a few posts below.
Baking was the change here:
I used a 12″ and a 10″ cast iron pan and a propane BBQ. After greasing the pans lightly I divided the bread for 2 loaves of flatbread. I wanted to try a couple baking options for different BBQ’s so tried one at a time on the bottom rack of a 4 burner grill with the 2 middle burners off and the 2 outside ones on, after flipping I placed them both on the top rack and turned on all the burners. Both methods worked but crispier with the 1st option.
Baked them on the first side at 475 for 15 minutes and on the second side for 15 minutes at 450. To turn them flip out onto a cutting board, slide back into pan to bake the other side. Here is where the biggest change came. Instead of serving just as a bread or with Oil/Vinegar dip as in the past this time I topped one of them as you would for a Greek pizza and it was a hit
Topping for 12″:
- 1/2 cup Greek Salad dressing
- 1/2 cup sliced Kalamata Olives
- 1 cup sliced small tomatoes
- 1 cup caramelised onions
- 1 cup feta cheese
- Drizzle with balsamic vinegar
Enjoy! Have a great summer and see you back here in September!
SO GOOD!! Thanks to our blog reader who whats to remain anonymous for suggesting this for our last recipe. I scoured the web for a recipe I liked and lucked out with this one. After reading reviews on it was sure it would be a winner and it is!! I adapted and doubledthe recipe but you can find the original recipe by following this link… http://www.thekitchn.com/how-to-make-ciabatta-rolls-and-bread-at-home-baking-lessons-from-the-kitchn-159913
Use stand mixer with stainless bowl and roller
Makes about 3 dozen rolls
(dough needs to rest so allow better part of day or overnight to prepare and bake)
This recipe requires preparing a biga (which creates a mild sourdough taste)
8 oz water
1 tsp active yeast
10 oz all purpose flour
In a smaller bowl dissolve the yeast in water. Pour this into the stainless bowl and whip at medium speed for about a minute to get the gluten going. Scrape this into a smaller container and let sit for at least 8 hrs or overnight on the counter. I covered mine loosely. After the time is up you will notice bubbles and it will have become almost runny.
34 oz water (fairly warm but not hot)
2 tsp yeast
40 oz all purpose flour
4 tsp kosher salt.
Pour the water into the stainless bowl and add the yeast and yes,m you will see here I measured my ingredients for this with a scale, which I admit I usually don’t do.. Once dissolved add the Biga, this will be gooey and hard to break up. Turn up the speed a but and with the attached spatula mush it around a bit till broken down. Add the flour and salt. This will create a really wet, sticky dough. but that is what you want. You ca see in the pictures the difference from starting the knead till the end how nice it shapes up. Allow this to sit for about 20 minutes. After that time I set the timer to 12 minutes and allowed it to knead with the speed at about 4 o’clock. While checking it occasionally you will see it go from that soft mush to a nice really smooth shiny dough. After time is up, cover again and allow to sit for about 2-3 hrs till tripled in size.
At this time being very gentle with your dough, slide it onto parchment paper and divide it into half, half again and again till you have 32 rolls. Place these on a parchment lined pan. I used the spatula you get with the mixer for this. I warn you here this is a really soft delicate dough to work with but with gentle handling the rolls will be so delish!! I made most of mine quite small but left a few larger to try with burgers. Allow to rise again till double, about 35 minutes. They will look like fluffy little pillows.
Place these in a preheated oven and slide parchment onto a baking stone or leave on the pan. I love baking on my stone whenever doing anything but a sandwich loaf style bread. Bake for 20 minutes or till puffed and golden. Cool before eating. These froze well and we a great treat with the homemade burgers from a recipe a few weeks ago.
A bit more work that regular buns but what a delicious change. Definitely a recipe I will use again. Thanks for the idea Sherry in BC!!
Got busy with the excitement over the new models… promise that post will be up next week. A customer request..and it is good!!
The new models have finally arrived. What’s different?? When looking at them not much has changed at first glance but when looking closer we have a redesigned easy grip tension knob on the arm, Chrome dials on the front PLUS you now have a 7 yr warranty on this 6230 model.
Plus we are excited about our new colors..Sparkling Gold and Jubilee Silver mixers shown above. To celebrate their arrival we are offering a half price Vegetable Slicer and/or Grain Flaker to the first 10 customers who purchase these colors and forward a copy of their invoice to us at firstname.lastname@example.org. For more information contact us by email to email@example.com
Also still available are the 6220 at reduced prices. Contact us or your nearest retailer for more information and pricing.
Nothing beats a juicy burger on a hot summer day. And that burger is even better when started from scratch. Several years ago I attended a demonstration at a Trade Show and learned few tricks about making the Perfect burger. and these were pretty close. So good I actually forgot to take pictures till almost ready to bite into the last one which was a bit over grilled on the outside but was still juicy when I bit into it.
Ankarsrum Mixer with the Meat Mincer attachment and the standard disk size 4.0 mm
Quantity: 5 burgers
- 1 lb chuck roast cut into pieces ( or other beef not to lean)
- 1/2 tsp minced garlic
- 1/2 tsp chilli powder
- 1/2 tsp pepper
- 1/2 medium onion
- 1 egg
- 1/3 cup rolled oats
- salt (do not add to mixture)
Place the meat and all ingredients except salt in a bowl and set in freezer for about an hr. Also place your meat mincer in the fridge during this time to chill. The colder the meat and attachments the less disruption to the meat which = tenderness. Once ready to grind, dump the ingredients into the tray and with mixer speed at about 4 o’clock plunge the meat mixture through. To avoid wasting the last bit of meat still in the mincer push thru a carrot at the end and once orange comes through you know you have cleared out all the beef and the carrot bits are fine in the burgers. Gently shape into 5 balls and flatten slightly making a dimple in the middle (see picture) this allows for an even burger all across and no bump in the middle. Once ready to grill season with salt according to taste. By salting the tops instead of adding to the mixture you preserve the tissue which otherwise starts to break down from the salt resulting in a tougher burger. Delicious on a grilled bun with your favourite toppings. Another thing I learned at the demonstration is to keep your ingredients simple and decide if you want to taste the meat or have meatloaf on a bun. Play with your ingredients till you find what you like but I guarantee that the best burger comes from fresh minced meat, is handled as little as possible and is salted just before grilling. Enjoy… We sure did!!