We have been talking about #thebreadoftheworld for 2 wks..have you tried it?? If not I am making it easier by sharing a simplified version of the recipe here. For the original recipe go to www.thebreadoftheworld.com Though using the same ingredients, I am simplifying it with prepared grains and imperial measure, plus shortening the rest time. Not quite as flavorful but still delicious.
Accessories: Ankarsrum mixer with Roller/scraper combo
Quantity: I large bread
Preheat oven to 450 degrees
- 1 2/3 cups whole wheat flour
- 1 cup spelt flour
- 1/2 cup corm meal
- 1/2 cup rye flour
- 1/4 cup flax seeds
- 2 tbsp sugar
- 2 tbsp butter
- 1/4 cup olive oil
- 3 tsp sea salt
- 1/2 tsp instant yeast
- 1 1/2 cup warm wate
Add the oil, butter, sugar and salt to your bowl. Blend till butter melts. Add about 1 1/2 cup of the flour blend. Then add the yeast, blend this together for about 30 seconds and slowly add the remaining flour at a slow speed. Blend well for about 3 minutes. Allow to rest for 30 minutes. After the 30 minutes flip onto a sheet of parchment paper and spread to a large circle about an inch think. Allow to rest for about 45 minutes. While this is resting preheat your oven to 475 degrees and place a baking stone in the oven to get hot. I also placed a small pan beside the stone to add a 1/2 cup of water to provide steam (as per original recipe). After the dough is done resting either place your parchment lined pan in the oven or slide your dough onto the hot stone. Pour the water into your pan and close oven real quick so steam does not have time to escape.
Allow to bake for 15 minutes. Turn bread over carefully, using a pizza slide makes this easy. Now bake on the other side another 15 minutes. Allow to cool and share. Our favourite it to break off small pieces and dip into olive oil/balsamic vinegar blend. If you enjoyed this bread..take the time to try the original recipes and get the wonderful enrichment of baking the truly original #breadoftheworld.
Do you know what it would look like if you gathered recipes from around the world for bread. Collaborated with a wonderful Swedish Chef to turn those many many many recipes into one loaf of bread. THIS is what it would look like, or maybe yours would look a little different. Mine does. Please go to www.thebreadoftheworld.com and get more information as well as the recipe. Also check our Facebook page for a short video at https://www.facebook.com/Ankarsrum-Canada-437291303296844/. Check back here later in the week for Canada’s first loaf of the #thebreadoftheworld.
Yes you read that correct. For the month of May if you purchase an Ankarsrum Assistent in one of our gardening colors of Matte Black, Pearl Green (shown), Pearl Pink or Creme you will receive a complimentary Citrus Press (49.00 value).
I love this attachment. Whether you are looking for a glass of fresh juice or for baking such as the wonderful dessert just below this, the Citrus Press will be a great addition. Those lemons and oranges that have been around almost too long…..juice and freeze for another day or some lemonade as it warms up for summer.
There has never been a better time to purchase an Ankarsrum than now. 100.00 off, a free Citrus Press (for May) PLUS a half price accessory till June 15th while stock lasts. Email us at firstname.lastname@example.org for more information.
No better time to purchase an Ankarsrum than now if this dessert looks delicious to you. I love anything lemon and this is no exception. Light refreshing and easy to make.
Accessories: clear bowl with balloon whips and citrus press attachment.
Quantity: 6 single serve desserts
- 1 cup finely crushed graham wafers
- 3 tbsp sugar
- 1/4 butter
- 1/4 cup fresh squeezed lemon
- 1 small package gelatin powder
- 1 1/2 cup whipping cream (I needed 3 cups:-)
- 1 cup icing sugar
- 8 oz pkg cream cheese (softened)
- 1 jar lemon curd (10 – 12 oz)
Mix together the first 3 ingredients and pat into 6 small dessert bowls. Put lemon juice in small bowl and sprinkle gelatin over and allow to sit for 5 minutes. While that is setting whip the cream in the clear bowl, watch close or you will have butter (yes, I did it again but thankfully had more). After 5 minutes is up stir the gelatin lemon mixture..if it has got to set to stir just heat it for a few moments in microwave. Slowly add the gelatin to the whipping cream and mix till blended.
Remove from mixer bowl to another bowl and set aside. In the clear bowl whip together with the SINGLE blend together at low speed the softened cream cheese and the icing sugar. Add the lemon curd till well blended then slowly add the whipped cream except reserve 1/2 cup or so to garnish. Spoon the lemon mousse into the dessert dishes and allow to set for at least 45 minutes. Garnish and enjoy. We enjoyed these 4 yesterday and the other 2 I tried freezing to see how they would be and after thawing slowly they were nice as well. Garnish after freezing.
**** Adapted this recipe from a similar one in Canadian Living Magazine.
Wasn’t planning on posting this when made them so no pictures along the way but was so good thought I would share anyway!!
I ground some spelt with the Mockmill..anyone with a KA mixer that wants a grain mill this is a great little attachment you will not be disappointed in.
Use Ankarsrum mixer with stainless bowl and roller/scraper combo.
I made about 10 of each wraps and flatbread. Yes used same recipe just rolled thinner for wraps wraps.
- 3 3/4 cups fresh ground spelt
- 2 tbsp olive oil
- 2 tsp sea salt
- 3 tsp. baking powder
- 1 1/2 cup hot water
Place the hot water in bowl, add oil, salt and baking powder. Slowly add the flour. May need to adjust flour a bit want a slightly sticky dough. Mix well at about 4 o’clock for about 6 minute. Cover and let rest about 30 minutes in a warm location. Divide dough into equal portions and roll to thickness you like. I fry mine on an electric griddle for a few minutes per side till bubbles brown for wraps and a bit longer for flatbread. Enjoy with your favorite toppings or filling. Here I enjoyed it with some greens, olives, tomatoes, parmesan and a bit of dressing plus a few slices of fresh mango on the side. I also froze most of them for another day.
One thing to mention ..many with mild gluten/wheat intolerance can handle spelt in moderation. Check with your doctor before trying if sensitive to wheat.
Always something fun for the kids at Easter. Unfortunately I was having to much fun herewith my little helper and forgot to take pictures during the making of it. Any idea I had of not including to many sweets in our Easter plans went out the window as soon as I seen this recipe. But hey, outside of Religious beliefs what is Easter without sweets. So this year we are starting celebrations a week early with some Bunny Bread. I used a little over half of the dough for these bunnies and made the rest into a round loaf.
Accessories: Stainless bowl with roller and scraper
Quantity: 7 bunnies and a 9 inch round loaf
Preheat oven to 375 degrees
This recipe calls for starting with a Roux which consists of
3/4 cup milk
1/3 cup white flour
In a heat proof bowl or small saucepan whisk this together till no lumps and then heat in microwave or on stove till thickened, allow to cool.
- 3 tbsp instant yeast
- 1 1/2 cup whipping cream
- 3/4 cup brown sugar
- 3 eggs
- 1/3 cup Sweetened Condensed Milk
- 2 tbsp salt
- 1 tbsp baking powder
- 1 1/2 cup chocolate chips
- 3/4 cup coconut oil
- approx 6 cups flour (I used 1/2 white, 1/2 fresh ground)
Heat the whipping cream to quite warm (but not to hot to kill yeast). Pour the cream into your mixing bowl, add the coconut oil to melt. Once melted add brown sugar, 3 eggs and then yeast. Mix together well and allow to sit for about 10 minutes to activate the yeast (starts to bubble and raise a bit). Once the Roux is cooled a bit add the condensed milk, salt, baking powder and chocolate chips to it. Mix together till the chips melt. Ad this to your batter in mixer. Blend this together till smooth. Slowly add the flour to the mixer with the speed dial set to about 2 oclock to just gently blend in. Depending on the flour you use, you may not need the full 6 cups. You want a nice soft dough that holds its shape but is still a bit tacky. Knead this at about 5 oclock on dial and set timer for 8 minutes. After done kneading cover and allow to rise till about double. Remove from bowl and shape into 7 bunnies whatever size you desire. With little bits of dough shape ears and attach by wetting with a bit of egg white to get them to stick. Place on pan about inch or inch and half apart so once risen they just touch. Once bunnies are raised we added some sunflower seeds for eyes and pink decorator candies for nose. Bake in preheated oven about 25 minutes. To serve we will likely add a small dish of butter in the center for Easter but my little helper much preferred the “bunny food” we used here. Though this bread is quite rich it really tasted delicious with just a dab of butter. Wishing everyone a wonderful Easter.
Occasionally a customer calls or emails and apologizes for contacting us instead of the USA Distributor or visa vera. Not to worry, we are great friends. Not only do we work together to help you but we communicate regularly, work trade shows as a team and do our best to support each other in the Ankarsrum business…. besides we are each others closest co-worker though 1000′s of kms apart:-)
This Flatbread was really good served with Homemade Soup in the last Post and today I took a couple pieces out of the freezer and enjoyed them with a Salad for a light lunch. One change I would make is next time I will roll them a bit thinner almost like a Cracker.
Accessories: Mixer with Stainless Bowl & Roller Attachment
Quantity: Extra Large Cookie Sheet
Preheat oven to 375 degrees
- 1 cup white flour (approx)
- 2 cups whole wheat flour
- 2 cups rye flour
- 1 1/2 tbsp. honey
- 1/2 cup butter
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup warm water
- 1 cup sour milk
- 1 tbsp. Fennel seeds crushed
Mix together the water, milk, honey, butter, oil and salt. Once this is well mixed add 1 cup flour and then the baking soda and powder. Add the whole wheat and rye flour mix together for about 5 minutes at about 3 o’clock on the speed dial. If still quite gooey after this add slightly more white flour. Will be slightly sticky but should be easy to spread.
Spread into your pan, again the thinner you spread it the crunchier. Depending on if you want a flatbread or cracker adjust thickness accordingly. Prick with a fork all over (as in 3rd pic) to ensure stays flat. Bake for about 12 – 17 minutes depending on thickness till edges start to brown. Remove from oven and cool a few minutes then cut into pieces. Pizza cutter works great for this. Allow to cool in pan another 10 minutes before serving. We enjoyed some of these with soup and I froze the rest to enjoy later. Great thawed and served today with a salad for lunch.
My first time using Spelt Flour and these were fun to make and the results were delicious. I made these noodles a few weeks ago and used the first here in soup and have since made some with a little Pesto. In a casserole and still have enough for another meal in the freeze.
Ankarsrum Mixer with: Stainless Bowl with the Dough Hook
Lasagna Roller Attachment
Fettuccine Cutter Attachment
Quantity: See the picture below. Definitely enough for a meal of pasta for 10 people or more.
3 cups flour (Sprouted Spelt Flour is what I used)
3 tbsp. Olive Oil
9 tbsp cold water
Mix the eggs into the flour slowly and then knead for about 10 minutes. This is quite stiff and I needed to assist the Hook a few times to keep it going but once mixed it continued to knead it real well. You may have to adjust the water depending on flour I started with 6 tbsp. and added till I liked the consistency. Just damp but not sticky. I left it knead for about 10 minutes. Then removed the bowl and allowed the dough to rest for 45 minutes. This makes the dough much easier to handle.
To make the noodles separate off about 1 cup of dough and flatten slightly with your hands place over the Lasagna Roller and slowly place the edge again till it catches. I used the dough on 6, then 5 and then 3 thickness. Running it through each setting twice. This resulted in a really nice smooth noodle and a thickness I like. Once you have all the dough rolled out. remove the lasagna cutter and put on the fettuccine cutter. One strip at a time roll through catching the strips over your rolling pin or even your arm. As you can see I used a cloths drying rack to hang these to dry. Dry for several hours at the least or overnight. Enjoy fresh or place in airtight container and freeze for another time.
How to clean roller and cutters. A trick from making noodles and perogies with my mom growing up….run a folded paper towel through the pasta maker to clean off any grease and grime that may have stick inside. Many years later, still best method I know.
If you think the Flatbread beside the soup looks interesting, check back in a couple weeks and we will be posting the recipe right here.
As mentioned earlier we are going to test out all those accessories this year and our first is the Vegetable Slicer. With the various blades and shredding attachments you can do almost anything from slicing apples to shredding cheese to grating potatoes. But I must admit Sauerkraut in January was a first for me….I have made sauerkraut almost every fall but never before in January!! Had a head of cabbage in fridge and thought would love home made sauerkraut so thought why not??? I usually use my own home grown but this store bought stuff worked great too, only was slightly drier than garden fresh but still tastes delish.
Accessories: Mixer with Vegetable Slicer with slicing attachment (shredding disk was to fine)
Quantity: 3 quarts
- Large head of cabbage
- 3 tbsp pickling slat
- 3 tsp sugar
- Hot water
Shred the cabbage and stuff firmly into 3 quart sealers. Place a tablespoon of the salt and a tsp of sugar on top of each jar. Then cover with hot water. I slide a knife down the side to ensure all air is out. Seal the jars and place in a dish or pan with a towel or newspaper placed beneath jars. Cover and allow a few weeks minimum to ferment. After about a week you will want to check as will have started to ferment and likely not smell real good…Replace the paper/ towel and allow to set for another week. By this time the fermenting over should be done. Best to give another couple weeks before eating to really let it sour up a bit more. Many make sauerkraut in a crock and allow to ferment, I have always made it this way, less mess and still tastes superb. As shown there are only 2 jars, could have got 3 but instead enjoys some coleslaw with the rest.
Now to enjoy sauerkraut to be honest I love it cold straight from the jar but even better yet one of my favorite foods is Reuben Sandwich. Take a couple slices of Rye Bread (love the Black Russian Rye Bread recipe here (use the search tool on right to find it). Spread one slice thinly with butter, the other with a combination of 3 parts thousand Island dressing and 1 part mayonnaise. Add a layer of sauerkraut that has simmered for a few hrs, top with a few slices of Corned Beef and a slice of Swiss Cheese. My favourite is to toast this in a Bush Pie Maker over a campfire in the summer but this time of year grilling it in the fry pan with a little butter is great too. To serve, top with a pickle and enjoy!!
And yes that Reuben picture is sideways….
I fought hard but tonight my computer won, I cannot get it to turn:-)