Making Whole Grain Breads with Your Ankarsrum Assistent Original

If you typically bake with refined white flour, try swapping out 20% for whole wheat flour. This small change will make your bread healthier and more flavorful.

For even better results, mill your own flour at home with the Ankarsrum Grain Mill. Milling your own flour gives you complete control over both taste and nutrition. Freshly milled flour retains the vitamins and minerals often lost in store-bought options. You can also mill heirloom grains like spelt or einkorn, which offer a rustic flavor and are easier to digest.

Making sourdough at home is easier than you think – you only need two ingredients: flour and water. Sourdough gives your bread a wonderfully tangy flavor and a chewy, airy texture. Learn more about making your own sourdough starter here.

Follow these step-by-step instructions to make the best whole grain bread with your Ankarsrum Assistent Original:

Choose the right tool: Use the rolling pin for doughs with a lot of wheat flour. For heavier, rye-based or looser doughs, use the dough hook. Learn more about choosing the right tool.

Start with liquid ingredients: For the most efficient mixing and kneading, always start with the liquid ingredients in the bowl.

Add sourdough and salt: Next, add your sourdough starter and salt, making sure to mix the ingredients thoroughly.

Add flour gradually: Add the flour in stages to ensure even and efficient mixing.

Knead: The Ankarsrum Assistent works best with slightly moist doughs Adjust the amount of liquid and flour as needed. Remember that freshly ground flour absorbs more liquid than store bought flour.

When making whole grain bread with your Ankarsrum Assistent, keep the following in mind:

Hydration: Proper hydration (the ratio of liquid to flour) is the key to a successful bake. Adjust the liquid as needed. Learn more about hydration here.

Precision: For consistent results, always weigh your ingredients instead of measuring by volume. This will keep your dough from being too dry or too wet.

Autolyse: If you’re baking with sourdough, let the dough rest for an hour before kneading. This gently strengthens the gluten structure, which is particularly important for heirloom grains that don’t tolerate hard kneading.

Take a tip from professional bakers – weigh and document your ingredients for consistent results every time.

Learn about the concept of baker’s percentages so you can scale your recipe up or down as needed.

Now you’re ready to tackle whole grain bread baking using your Ankarsrum Assistent! Experiment with different ingredients, find your own favorite recipes – and enjoy every step of the baking process.