Hello from Denmark. I have had my assistant for almost 15 years. I had previously had a Kenwood mixer. At first I kneaded with the hook for Denmark's very baked rye bread. I focused on baking with whole grains and acquired a grain grinder. I kneaded some wheat shower buns and French bread, but Danish grain has a weak gluten, so the crumb was very compact and heavy. Since the arrival of the corona virus, I have experimented with wheat bread of old varieties, i.a. Dinkel wheat. I sock flour for a day now and get a more airy crumb, so I now bake more spelt bread. Not free-standing, but in forms. Now actually my comment comes to your kneading dough. I found that if I put the liquid in the bowl first, add half the flour a cupful at a time, let the liquid absorb all the flour, add a cupful more at a time and save the last cup to adjust the hydration. Look at the dough, feel, it is not sure, You need all the flour. The liquid (water, egg, oil) in first and then the dry ingredients, salt at the end. The roller starts the kneading pulled by the bowl, and as the dough climbs up the roller, the distance has to be adjusted several times, so that the roller is filled to its full height, so the dough is kneaded between the bowl and the roller. The roller push the dough and scraber pull the dough. Adjust the distance after the dough fills the roller in its full lenght. 😊
Thank you for the video. There’s not a lot to watch using Ank and home milled grains at the same time. I have also watched the Bread Beckers when I was doing my research on which mixer to purchase or invest in. Then decided on the Ank, now slowly getting into whole grains with a home mill as well. I bought her book but haven’t fully utilised as the measurements are by volume and not by weight.
@@annahill7618 congratulations 👏 are you pleased with how they turned out? My bread flopped yesterday (I guess I messed up on my ingredients) so I am making another round today.
I have had better luck with my bread since you told me about the sponge method. I put my warm water in with my yeast and half the flour mix awhile and cover for a rise and proof. Then when that is done I start it up and add my oil and honey mix for a little while and put the salt in last! Then like you I start adding flour ( while also writing down how many cups ) a half cup at a time. This has really made very nice loafs of bread. I also have been rolling out the dough too. Your loafs where really nice! Thanks for another fine video!
Hey Ron. I'll try adding the salt last like you mentioned. I am always trying something new because that is the best way to learn. I appreciate your comment as always. Thank you so much. 🤩
@@Tracy-Hart I have been watching some videos on it and I was thinking of putting some rolled oats and sunflower seeds in it to start. If that works out maybe some other seeds but I don't want to take away from the taste of the bread itself, I like my recipe now! Sone times too much can mess up what you are striving to accomplish. I do however want to try sprouted wheat by itself,
Y'all is it just me...but is the sound of the sugar dissolving in the liquid as you first turn on your ank to start a new batch immensely gratifying or what....and I don't care if it sounds weird...it's my happy place...iykyk! Thanks for sharing the new video!
I have been making bread by hand for over 50 years. Now, I have arthritis in my wrists, making kneading painful. I am surprised how few reviewers and commenters give this as a reason for using an Ankarsrum to replace the pain of hand mixing and kneading.
@@thejohnomalley I have another video with the hook. It is my preference for large batches. I did some with the roller and also the hook for people to compare. See my other videos. 🙂 Thanks for asking.
I found it works better if I add the oil in the beginning with the water. With all my other mixers I added it at the end, but not with the Ankarsrum. The end result stays the same, it just incororates better without stalling if you add oil to already formed dough.
Yes. Agree. I have gone back to doing that way. I experimented both ways. Thank you for suggesting it for someone reading the comments. They may find this helpful. 🙂
Hi! Thanks so much for this video. I have yet to find (until now) a FULL video showing the progression of the dough and how it works with the Ank. One question - what setting did you put it on? I apologize if you mentioned. Low?
Great! Thank you! I’ve heard that the hook is useless. They say that they added it because American consumers wanted it, but in Sweden they never use it. Who knows? I’m looking forward to your experiment!
You are welcome. Good luck on your future purchase. Did you see my other video on the Ankarsrum? Just in case, I'll post the link: ua-cam.com/video/CaoIFWNSWRA/v-deo.html
I'd say no or not enough to notice. My dough is warm however my flour is warm from milling and I do add warm water too. I have never really thought about it but thinking back on how much I've used it and the fact I have never thought or noticed things being hot, I have to say no.
@@nkay95 www.breadbeckers.com/store/pc/showsearchresults.asp?incSale=0&IDSale=0&ProdSort=&PageStyle=h&customfield=0&SearchValues=&exact=0&keyword=Ankarsrum&priceFrom=0&priceUntil=9999999&idCategory=0&IdSupplier=&withStock=&IDBrand=0&SKU=&order=0&VA=1 Check here for what is available. Many many people use the Ankarsrum for cake making. It is a great piece of equipment for breads and cakes. 🤩
Now that you've made four loaves of bread, you need a knife that can cut all four loaves at once...you know...a four loaf cleaver....HA! (Sorry...little joke.) :-) Nice video, btw. I've ordered an Ank, but it hasn't shipped yet, so, next best thing, watch some videos.
Your joke is funny. 🤩 I actually will freeze my loaves and take them out one at the time to thaw. They are fresh again after they thaw. Best wishes on your Ank. I hope you enjoy yours as much as I enjoy mine. 😊
@@johertel i understand. I have one video, Our Daily Bread. At the last minute I used honey and had to add more flour. So if you use honey, I'd definitely reduce the water some
Thank you for asking, Tammi. I tried to generate an affiliate link with these. They look to be maybe two inches bigger than the bags I have, which shouldn't be a problem. Too small won't work at all: amzn.to/3V821f0
Hey Tracie, over the months that have passed I started adding sliced almonds and sunflower seeds to the bread, my wife hasn't even noticed it and I haven't seen any difference in taste! I do,'t remember if I told you but I use Hard Red and White kamut, Einkorn and Spelt berries for my flour. My next adventure will be sprouted wheat added in! By the time I am finished I have 5 loaves !
So sorry about that. I didn't even think about that since the purpose of this video was just to show the hook. If you go to my community posts, I posted a picture of bread I sliced from my Pullman pan video. It is lovely. All of my loaves that use that recipe pretty much look the same. I hope this helps. 🤩
@@rem1249 it is great. Truly. You can't compare it to whole wheat store bread. Several of my videos have links of where to purchase. I began a little over 10 years ago. I only wish I would have known long before.
Zero regrets. Without it I would not be able to make bread like it do. The price tag can be a deterrent however once you use it and experience first hand what a quality machine it is, the price makes sense. Great question. Best wishes to you. 😊 ua-cam.com/video/CaoIFWNSWRA/v-deo.html
@@Tracy-Hart I'm impressed. I've had two but of the same vintage. I had an orange one that, for all intents and purposes, I hadn't used. That got passed on to a cousin's daughter and was replaced with a purple one. Now they have coral . . . but I think I'll just hang on to my purple beast. 😁
Thank you for showing me how the dough will look in every stage of kneading. I'm glad you left in the footage!!
You are welcome 😊 It makes for a longer video but I think it is important to be seen if someone wants to see it.
Hello from Denmark. I have had my assistant for almost 15 years. I had previously had a Kenwood mixer.
At first I kneaded with the hook for Denmark's very baked rye bread.
I focused on baking with whole grains and acquired a grain grinder.
I kneaded some wheat shower buns and French bread, but Danish grain has a weak gluten, so the crumb was very compact and heavy.
Since the arrival of the corona virus, I have experimented with wheat bread of old varieties, i.a. Dinkel wheat.
I sock flour for a day now and get a more airy crumb, so I now bake more spelt bread. Not free-standing, but in forms.
Now actually my comment comes to your kneading dough.
I found that if I put the liquid in the bowl first, add half the flour a cupful at a time, let the liquid absorb all the flour, add a cupful more at a time and save the last cup to adjust the hydration. Look at the dough, feel, it is not sure, You need all the flour.
The liquid (water, egg, oil) in first and then the dry ingredients, salt at the end.
The roller starts the kneading pulled by the bowl, and as the dough climbs up the roller, the distance has to be adjusted several times, so that the roller is filled to its full height, so the dough is kneaded between the bowl and the roller. The roller push the dough and scraber pull the dough. Adjust the distance after the dough fills the roller in its full lenght. 😊
Thank you for your detailed comment. I appreciate it very much. 🙂
Hello from Texas I thank you so much for sharing. lol I had my scraper going backwards 😅 thanks to you I got it.
@@annahill7618 I can't picture that but I'm glad you got it fixed. Hello to you as well but from Georgia. Best wishes to you. 🤩
Thank you for the video. There’s not a lot to watch using Ank and home milled grains at the same time. I have also watched the Bread Beckers when I was doing my research on which mixer to purchase or invest in. Then decided on the Ank, now slowly getting into whole grains with a home mill as well. I bought her book but haven’t fully utilised as the measurements are by volume and not by weight.
I'm editing a video now that has the flour weighed in grams. Stay tuned. 😊
Thanks for your comment.
Thanks. I'm waiting for UPS to deliver my mixer today, and this is a great video -- I know what to expect making that first loaf of bread.
Excited for you. You may want to try the roller too to decide what you like best
🙂
Hello from texas
Hey Anna Hill!!
@@Tracy-Hart made first ever 2- loaves of soft wheat multigrain 😊
@@annahill7618 congratulations 👏 are you pleased with how they turned out? My bread flopped yesterday (I guess I messed up on my ingredients) so I am making another round today.
@@Tracy-Hart this was my 3rd try. I’m gonna keep practicing to perfection 😁
@@annahill7618 understand. Have you tried with hard grains? Soft can be tricky to get a good loaf.
I have had better luck with my bread since you told me about the sponge method. I put my warm water in with my yeast and half the flour mix awhile and cover for a rise and proof. Then when that is done I start it up and add my oil and honey mix for a little while and put the salt in last! Then like you I start adding flour ( while also writing down how many cups ) a half cup at a time. This has really made very nice loafs of bread. I also have been rolling out the dough too. Your loafs where really nice! Thanks for another fine video!
Hey Ron. I'll try adding the salt last like you mentioned. I am always trying something new because that is the best way to learn. I appreciate your comment as always. Thank you so much. 🤩
@@Tracy-Hart Yes thanks, I want to try some multi-grained loafs next!
@@ronsellew5696 awesome. What are you thinking?
@@Tracy-Hart I have been watching some videos on it and I was thinking of putting some rolled oats and sunflower seeds in it to start. If that works out maybe some other seeds but I don't want to take away from the taste of the bread itself, I like my recipe now! Sone times too much can mess up what you are striving to accomplish. I do however want to try sprouted wheat by itself,
@@ronsellew5696 that sounds wonderful
Y'all is it just me...but is the sound of the sugar dissolving in the liquid as you first turn on your ank to start a new batch immensely gratifying or what....and I don't care if it sounds weird...it's my happy place...iykyk! Thanks for sharing the new video!
It is the beginning of something great!! 🤩
I have been making bread by hand for over 50 years. Now, I have arthritis in my wrists, making kneading painful. I am surprised how few reviewers and commenters give this as a reason for using an Ankarsrum to replace the pain of hand mixing and kneading.
@@jerrypritchett283 Even dividing the dough to make loaves is a job...I can't imagine hand kneading the entire process. Did you purchase an Ankarsrum?
My Ank will come in soon. I appreciated this video. May I ask why you did not use the dough hook?
@@thejohnomalley I have another video with the hook. It is my preference for large batches. I did some with the roller and also the hook for people to compare. See my other videos. 🙂 Thanks for asking.
I found it works better if I add the oil in the beginning with the water. With all my other mixers I added it at the end, but not with the Ankarsrum. The end result stays the same, it just incororates better without stalling if you add oil to already formed dough.
Yes. Agree. I have gone back to doing that way. I experimented both ways. Thank you for suggesting it for someone reading the comments. They may find this helpful. 🙂
Don't be aftaid to move the arm back and forth to help mix your dough more efficantly. It helps a lot. The machine is made to be used that way😅
Thank you for the tip. 🤩
Thank you
You are welcome 🙂 Don't miss the hook video too.
Hi! Thanks so much for this video. I have yet to find (until now) a FULL video showing the progression of the dough and how it works with the Ank. One question - what setting did you put it on? I apologize if you mentioned. Low?
Yes. I just keep mine on the lowest setting the entire time. I have experimented with faster but I find I like slow the best. Happy to help. 🙂
I'm glad to know it was helpful!! I plan to do one with the hook just for fun and comparison purposes. Thank you for letting me know. 🙂🙂
Great! Thank you! I’ve heard that the hook is useless. They say that they added it because American consumers wanted it, but in Sweden they never use it. Who knows? I’m looking forward to your experiment!
@@AmberDuggerknitter my good friend actually prefers the hook. 🤩
@@Tracy-Hart that’s so interesting!!! Did your friend mention what she loves it more for? Bread?
Thank you. I really enjoyed watching. I have not purchased Ank yet but anticipate doing so and your video is very helpful.
You are welcome. Good luck on your future purchase. Did you see my other video on the Ankarsrum? Just in case, I'll post the link: ua-cam.com/video/CaoIFWNSWRA/v-deo.html
Does the Ankarsrum create heat from the friction while kneading the dough? I have a Bosch Universal and the dough gets pretty hot while it's kneading.
I'd say no or not enough to notice. My dough is warm however my flour is warm from milling and I do add warm water too. I have never really thought about it but thinking back on how much I've used it and the fact I have never thought or noticed things being hot, I have to say no.
@@Tracy-Hart Thank you for the info.
@@doina8340 You are welcome
Can you use or a buy a dough scraper attachments to use for cakes like in the bosch?
Hello. I'm sorry. I have never used a Bosch and really have no idea. 😊 The Ankarsrum does offer a lot of various attachments.
@@Tracy-Hart an attachment for making cakes that can scrap the bowl simultaneously. Like the one for the bread bowl
@@nkay95 www.breadbeckers.com/store/pc/showsearchresults.asp?incSale=0&IDSale=0&ProdSort=&PageStyle=h&customfield=0&SearchValues=&exact=0&keyword=Ankarsrum&priceFrom=0&priceUntil=9999999&idCategory=0&IdSupplier=&withStock=&IDBrand=0&SKU=&order=0&VA=1
Check here for what is available. Many many people use the Ankarsrum for cake making. It is a great piece of equipment for breads and cakes. 🤩
Now that you've made four loaves of bread, you need a knife that can cut all four loaves at once...you know...a four loaf cleaver....HA! (Sorry...little joke.) :-) Nice video, btw. I've ordered an Ank, but it hasn't shipped yet, so, next best thing, watch some videos.
Your joke is funny. 🤩 I actually will freeze my loaves and take them out one at the time to thaw. They are fresh again after they thaw. Best wishes on your Ank. I hope you enjoy yours as much as I enjoy mine. 😊
I usually use honey, so would I use less water if I used honey?
I would start with less and then you can add back if needed.
@@Tracy-Hart Thank you! I just got my Ankarsrum last week and it's a bit of a learning curve!
@@johertel i understand. I have one video, Our Daily Bread. At the last minute I used honey and had to add more flour. So if you use honey, I'd definitely reduce the water some
Do you have a link for the reusable bags?
Thank you for asking, Tammi. I tried to generate an affiliate link with these. They look to be maybe two inches bigger than the bags I have, which shouldn't be a problem. Too small won't work at all: amzn.to/3V821f0
Hey Tracie, over the months that have passed I started adding sliced almonds and sunflower seeds to the bread, my wife hasn't even noticed it and I haven't seen any difference in taste! I do,'t remember if I told you but I use Hard Red and White kamut, Einkorn and Spelt berries for my flour. My next adventure will be sprouted wheat added in! By the time I am finished I have 5 loaves !
That all sounds wonderful. Thank you for sharing. 🤩 I need to venture out more .... I do want to experiment more with Einkorn and Kamut. 😊
It would have been nice to see what it looked like sliced.
So sorry about that. I didn't even think about that since the purpose of this video was just to show the hook. If you go to my community posts, I posted a picture of bread I sliced from my Pullman pan video. It is lovely. All of my loaves that use that recipe pretty much look the same. I hope this helps. 🤩
@@Tracy-Hart thanks for your kind response. It’s just that I was curious about the inner life of this very healthy sounding bread.
@@rem1249 it is great. Truly. You can't compare it to whole wheat store bread. Several of my videos have links of where to purchase. I began a little over 10 years ago. I only wish I would have known long before.
The “knob” didn’t fall off…you took it off😂
Well I twisted it too much and caused it to fall off.....Definitely my fault. 🙄😂
Do you have any regrets about purchasing the ankarsrum? Is it worth the price?
Zero regrets. Without it I would not be able to make bread like it do. The price tag can be a deterrent however once you use it and experience first hand what a quality machine it is, the price makes sense. Great question. Best wishes to you. 😊 ua-cam.com/video/CaoIFWNSWRA/v-deo.html
Have you watched Ashley McCord's videos?
I did watch the Bread Beckers videos when I first got my Ankarsrum....which I started out with the older model white one. They are helpful. 😊
@@Tracy-Hart good for you for getting a new one!
@@HotVoodooWitch yes. 🤩 I have that video that shows the three Ankarsrums. You can see the three I have owned. I now only have my black one.
@@Tracy-Hart I'm impressed. I've had two but of the same vintage. I had an orange one that, for all intents and purposes, I hadn't used. That got passed on to a cousin's daughter and was replaced with a purple one. Now they have coral . . . but I think I'll just hang on to my purple beast. 😁
@@HotVoodooWitch purple is a great color. I'm not sure I have seen that one. 🤩
Look like 4 bricks!
🤣far from it.