I have had a lot of fails while trying to perfect 100% home milled wheat bread. The bread was good but to dense, not enough oven spring. I came to the conclusion that proper kneading was probably the most chronic issue, after seeing the Ankarsrum I knew I wanted one but OMG they are expensive. I feel like I spent to much money but I am not sorry, that mixer is a bread beast. I made an absolute perfect loaf yesterday, oven spring, crumb, crust, not to mention flavor best whole wheat bread I have ever eaten. That said I guess I was under kneading my bread or else that Ank just does it better, either way big leap forward.
My wife said so that is your $1000 dollar loaf of bread huh? Considering the grain mill and mixer and a few pans I suppose she is right.
I think our wives must be related.
Baking with 100% home milled whole wheat is definitely a challenge. I find that a tiny amount of vitamin C can be a big help. Do you mind posting your recipe and process ?
I've been trying out fresh milled 100% whole wheat recipes with an Ankarsrum, too, and I would really like to hear about your recipe, kneading times/speeds, and any other methods you used in your recent success. Thanks.
This is the Bread Beckers basic yeast bread recipe. The proportions are horrifying but everyone that has tried it really likes it. Anything with to much honey and oil can't be all bad. : ) I will put the crust and crumb up against Sara Lee whole wheat bread which is probably what most of the people around here would compare it to. It taste really good but is to sweet, however I have not had anyone complain about that.
1-1/2 cup hot water (130 F/54 C) 375ml
1/3 cup oil 75ml
1/3 cup honey 75ml
2 tsp salt 10ml
1 egg optional (I uses it)
1 tbsp rice bran extract or powdered lecithin optional (I use the lecithin)
1 tsp vital wheat gluten optional (I don't use this)
4 to
4-1/2 cups freshly milled hard wheat flour 1 to 1.125 L
1 tbsp instant yeast 15ml
I use the roller and dough scraper, the roller is against the bowl.
Put the hot water, oil, honey, salt, and egg in the Ank bowl and turn it on low. If using bran, lecithin, or gluten add it now.
Start adding the flour 1 big spoon full at a time until you get to about 3 cups worth of flour. Once the flour starts incorporating into the liquid adjust the roller to about 2 or 3 inches away from the side of the bowl. Turn the speed knob to about 3:00 o'clock.
Add the yeast.
Turn the speed knob to 5:00 o'clock. (med high) Add the remainder of the flour one spoon full at a time and push the roller to the center of the bowl if the dough does not follow the roller leaving the side of the bowl and forming a ball in the middle of the bowl with the roller add another spoon flour and repeat until the dough follows the roller leaving the side of the bowl and forming a ball around the roller. I always have a little flour left over, I weighed the leftover flour last time and it was 39 grams.
Once you have finished adding flour and everything is thoroughly mixed turn the mixer off and autolyse for half an hour to an hour. Cover the bowl with a tea towel.
Knead the dough for 6 to 8 minutes. I actually go for 10 minutes, if I have any taring while I am checking the window pane it gets a few more minutes kneading. When your finished kneading remove the scraper and roller and put the top on the bowl, let it proof for about an hour until double in size.
Now you can turn it out and shape your loaf or loaves. (2 8x4 pans)
Cover the pans and let rise the recipe says 30 to 45 minutes so far for me I find an hour to work best.
I have not seen a basic bread recipe that calls for 20% honey and 12.5% oil but this one does. It is IMO to sweet but everyone that has tried it loves it what can I say. It is a crowd pleaser. That said I made this recipe and used
50g honey which is still a lot
30g olive oil
Made a fine loaf of bread.
I would include pics but I don't know how, if it has anything to do with google I ain't using it so don't even start.
As far as technique this video was done by the US distributor which is the Bread Beckers and this is the recipe she is using in the video. Ankarsrum demo
I did not buy my Ank from BB but Thursday while using the mixer the tension knob stripped out so I contacted Ankarsrum USA for warranty. Ashley McCord the lady that made the above video replied telling me Ankarsrum was aware of the problem and she would send me a replacement knob right away. It should be here Monday.