INGREDIENTS 6 cups warm water 10-11 cups of flour 3 T raw honey 1 1/2 T yeast 3 tsp sea salt DIRECTIONS Mix the honey and the salt into the water. Mix in 5 cups of the flour until smooth. Stir in yeast. *Once you put the yeast in you don't have much time. Add in more flour until you're happy with the texture of the dough. Knead for 6 mins in machine. How long by hand? Cover and let sit for 10 mins. Should be almost double in size.
Kitchen Aid gives the conversion 2 minutes mixer kneading (speed 2)= 10-12 min hand kneading. So 6 min mixer = ~30min hand kneading. Idk this specific machine but I assume is fairly similar.
@@oldtimershomestead2864 I have no idea. I haven't even yet tried this. 😅 What I do know is prairie gold is best for bread bc it slow rises. We just got some einkorn so I'll be trying that, hopefully soon.
The only thing I would do differently is a longer ferment time to coax out the sweetness in the grain. You can also delay the ferment by putting the mixed dough in the refrigerator overnight or even a few days until you are ready to pan it up. It will rise again in the refrigerator on a very slow ferment which gets you the most flavor.
Spelt is delicious with this recipe but just a bit more course.. I am trying a mixture of emmer grain and spelt today. I think they used just plain wheat in this video
I feel like the little guy all the time around tall people. I realized the other day that I e never worked somewhere that they didn't have a step stool because I was too short. I just bought a Kitchen Mill and I'm so excited!
Very nice.... but I do have the komo grinder and all the bread I tried do not rise enough when I keep the bran in the flour. By the way... with the bran, my flour is brown, not white like yours. And of course, if I use white flour then it’s easy to get nice bread with lots of bubbles.
That's what I want. I am waiting to buy from this guy who is building one for community. I don't know how much it will cost but I am sure will cost a lot for a high quality one.
I’ve been baking bread with store brought flour for about 10 years. Recently I brought a mill and have made my first lot of home milled bread. The results are always a bit sticky when the bread is cooked . I use 600 g white bread flour and 300 g fresh ground grains and 700 g water. Have you ever encountered this problem .
This is not really a tutorial but rather a product review. If you do not have this appliance you are still "on your own" regarding textures, volumes, etc...
Hi, looks very delicious. I have decided to invest in a mockmill and now i need to source for wheat berries. That is a challenge. Any suggestion what kind of wheat grains/berry to buy? Which farm produce good grains?
Nancy: Be prepared to get out your wallet. This looks like an amazing machine, but have had many youtubers say you need to save up for it. Ankarsrum mixers are about 3-4 times the price of a Kitchen-aid. I have a Bosch mixer and it is about double the price of a Kitchen-aid, but my hubby refers to it as the beast and I have made multiple batches of cookies in one pass. It also has the advantage of whipping small amounts of whipping cream in a flash which my kitchen-aid struggles with. I have also used mine for bread and making meatballs with the dough hook. I am pleased with the Bosch.
Good stuff. One suggestion: Always keep the bread in the camera frame. We aren't interested in seeing only the faces while knowing the hands are doing things.
I love these tools. I have both of them. The extra parts that go with the Ankarsrum Mixer are fantastic also. You can get this mixer and mill from Pleasant Hill Grain on line. Free Shipping and no tax. A good deal for sure.
Eileen Summerville There is no need to purchase a separate grain mill as you can purchase a grain mill as an accessory for the Ankarsrum Assistent mixer. You can also purchase a flake mill. I have their grain mill and I use it a lot. It produces a fine flour, which s good for baking as well. As for the flake mill, I just purchased it and is awaiting for it. I should not be disappointed. The Ankarsrum Assistent mixer is a great machine. I call it, “mon cheval de guerre” (my war horse).
@@francinepoirier3645 Francine, I already have the flake mill and make oatmeal with it. You can flake most grains really easily with it but I just do the oat meal groats right now. I also have the grain mill for the Ankarsrum. I find that it does not mill as fine a flour as the Komo Mill. However I purchased it to mill cracked grains especially oats. It does a good job with that. I agree that the Ankarsrum is a War Horse in the kitchen. With regard to the Komo mill. It is par excellence ! It will mill your grains to perfection. I bought this mill because there is a flour strainer attachment that you can get for it and I also have that attachment to take out a percentage of the bran. I have milled my own flour for fifty years. I started with a French Mill with a one horse power motor that is also excellent and I still have it. The French Mill is quite large so I cannot keep it in my kitchen. But the Komo is a work of art that sits nicely on my kitchen counter. I cannot recommend it highly enough. Take Care and stay safe.
It is called the Ankarsrum Assistant. It is made in Sweden. It is worth the price you will pay for it. It has been made in the same factory since 1940.
I started grinding my own wheat kernels into wheat flour. I use a bread machine and follow the same recipe I followed with store-bought flour... Doing everything the same except now it's my own ground-flour. The bread comes out flat/ wont rise now. Tried it twice, and each time it's half the size, like it wont rise. The yeast I'm using is fresh... Thought maybe I ground it too fine the first time, second time it was the same consistency as store bought. Cant figure it out. Any suggestions?
@@grammy8355 This recipe is all I really have, unless I find another which will work with my machine. I have no oven so stuck using a machine for now. Can you suggest any modifications to this one or should I just try to find one which will work with ground whole wheat berries? It's for a 2LB loaf of bread [using an Oster 2-Pound Expressbake Bread Machine with 13-Hour Delay Timer, CKSTBRTW20]: 1 5/8 cups water, 1/3 cup packed brown sugar, 2 tsp salt, 4 2/3 cups whole wheat flour, 3 tsp active dry yeast.
I'll answer my own question with what I learned. I can use the same recipe I always used with my bread machine, all I have to do different is add Vital Wheat Gluten... use an equal amount of that to however much yeast went in to it.
I added 6 cups warm water, salt, and honey and mixed it then added the flour and yeast but the dough didn't look like in the video. I added 5 cups flour, I mixed it in the kitchen and mixer if it makes any difference. I added an additional 2 cups of flour and it's still kind of runny, what wentwrong? ?
Update: I added a little extra flour to it and put it in a large rectangle baking sheet with a 3 inch wall, baked it for the time suggested and it turned out just fine! Shared half with my in laws because it was so much but everyone loved it!
@Lana Ebarb hard red makes a tougher bread/crust (French bread) and has nutty flavor. Hard white creates a softer bread/crust (buns) and has a sweeter flavor.
It doesn’t just mix dough for bread. Also mixes significantly better than ordinary mixers. I have a Bosch & the difference from that & my previous mixers is significant-as in even my very picky youngest son absolutely loves everything I make with it. Shreds pulled pork & chicken in seconds too.
@Lana Ebarb I recently tried the Swedish dough whisk & love it. It's especially good with wet doughs. I find hand kneading relaxing but sometimes arthritis causes my hands to ache & the dough whisk is a big help then.
Temperatures above 115 degrees will kill the yeast. Therefore it is inactive after baking. Bran is difficult for some people to digest but you can sift this out of the flour.
When you purchase flour that has been milled and packaged in the store there are several things you should know. 1. The bran has been sifted out of the wheat or grain because it contains oils which can turn rancid on a shelf. 2. The flour that is packaged up in the store most likely is stale because it could actually be in the package for years before it appears on your grocers shelf. There is no comparison with store bought flour and fresh ground flour from wheat berries.
