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!!
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.