Soy, Barley and Linseed Bread with the KitchenAid Artisan Stand Mixer and Dough Hook

Soy, Barley and Linseed Bread with the KitchenAid Artisan Stand Mixer and Dough Hook

it's time to make bread one of my very favorite things to do and using the stand mixer it is so easy I'd like to show you the dough hook now it has so many uses you might straightaway think it's just for bread but it's not it's also for making pasta and it's for making thick mixtures so ever if you're ever making a thick cake something like a Christmas cake or even a heavy fudge cake it's brilliant to actually need that mixture together in fact the other day I was working with some confectionery and it was perfect for pulling the mixture together now for most bread dough's they actually start with the flat beater and then they go to the dough hook but let's get into it I think I might use nothing could I use this model if you do have this one at home it's exactly the same for the recipe it all begins with the mixing bowl and the flat beater so to begin with I'm going to pop the bowl on now for this model you line up to the bowl like so there's little pins on the site and then you firmly press down to make sure the bowl is locked in if you're using this model the bowl actually twists and locks onto the plate at the bottom it's really quite simple I'm going to put the attachment onto the mixer and then start adding my ingredients now classically when you're going to bake or make a bread or something like that you take your dry ingredients and you dip them together I'm a marvelous for the lazy cook I can't stand sifting and thank goodness for that because the mixer doesn't for me I'm beginning by adding the flour to the mixing bowl now when you bake bread you really do need to use a bread flour can't be scared about that it's available at all supermarkets or at good delicatessens and it's simply a flower that has a higher protein content and that protein gives you that strong feeling and that beautiful stretch that you're getting bread if you make bread with a standard plain flour you won't get texture or a rise or a pull that feels like bread so look for bread flour and bread flour is only used for bread or for maybe pasta you don't use it in normal cake baking adding the dry ingredients I need to add in a little bit of salt a little bit of sugar the salt and sugar actually are going to feed the yeast now for a lot of people they're actually a little bit scared of yeast and don't be this is a dried yeast and it's actually now called instant dried but either in a big tub or in little sachets it lives in hibernation until you add a warm liquid to it a little bit of salt and a little bit of sugar and it's quite magical it's in perfect balance it just it's for you and once it's moisten and kneaded it starts to grow so I'm adding the yeast in now now years ago when I was training to be a home economist we're always taught to take the yeast and to add the sugar salt and the liquid and do what's called activation you'd set it aside until it was foaming takes all too much time for me totally unnecessary process I love the fact that I can just pop it all in the mixer and be done with it it's fantastic there's no sifting all the ingredients go straight into the bowl let's cook 15 the bowl up lock it into position and throw into speed one or two to combine the ingredients now I'm going to combine the moist ingredients and pop them in and start mixing that mixture just until it comes together so I have some warm water and it's very important that you use warm water because it has to actually activate the yeast a little bit of oil which just adds some succulents to it and I like to use extra virgin olive oil or a pure oil it's up to you but it's on the recipe and the barley now don't put the barley and rye you do need to actually cook that first and drain it it won't hydrate if you put it in in dry so cook up the barley I'd actually cook a bit extra and then pop it into a soup it's a really nice grain however if you're gluten free like myself barley does contain gluten speaking actually of gluten free there is a gluten free bread on the website as well which I make all the time and adding the water and the oil and simply let that come together I'm going to show you what you look for when it's time to change to the dough hook and I can actually see that the mix justfox a bit rough and ready but it actually has come together and if I pick up a bit and I do this with it it starts to form a ball now you can't knead with the flat beater that's for you to mix so it's essential that you now remove this attachment and pop on the dough hook a little tip for using the dough hook I'm going to give it a little bit of a light oil and honey needs a little bit and there's a tiny bit of oil left here in my little pot pop that on like that sometimes the dough can be a little bit stubborn particularly if it's a warm day and it tends to want to grow up the hook and then fly away from the hook so a little bit of oil helps to I help you with the kneading and last but not least it's a tiny bit of flour left here for me just a little bit I like to rub a little bit on the outside of the bowl and that helps the mix just stay in the bowl just like that and I've got a tiny bit there now it doesn't always need the oil and the flour that just depends on humidity and depends on the temperature of the day now this is going to knead until it comes together and it's silky smooth and very very soft and the most important tip of all with the dough hook is that you only ever need or mix these very thick mixtures on speed one or two and that's actually for pasta it's for bread dough's and it's also as I said for very thick cake mixtures speed one or two only this is looking good to me now during the mixing if the bread wants to pop itself up a little bit that's just with the heaviness of this dough this is a really organic if you like crusty grainy bread just turn the mixer off and pop it back down we can add a little bit of flour to the outside of the bowl and that will help every bread mixture will act differently because every sort of bread is made up of different ingredients so if you're doing a lighter maybe a white bread or if you're doing something something like a sourdough bread they all have different consistencies and they all do different things this is now ready for me to remove from the bowl and it needs to prove now the proving step is really important without proving the bread you would get a dense heavy unedible if you like our bread it must prove and for some bread mixtures that you might make you might actually see in the recipe that they have a double proof and once you start making breads you're actually going to find there's a whole world of knowledge and different styles that you can achieve but for this basic one and this is as I said it's a lovely heavy bread and I've made it as simple as I can for you and the recipe being on the website I'm going to take this mix and over here I have a second bowl now depending on what you have if you might like to pop this bread dough into another large bowl into a smaller bowl into the lovely glass bowl give it a little oil and pop in like this and now you have choices again I love choices you might like to cover this with a dent detail you might like to cover it with some plastic wrap or you could use a bowl cover if you have one and just pop that on top and it will I feel for you now with some breads they will rise so much that Bowl cover will actually pop off which is really cute or if you're using a plastic wrap it will actually dome up over the top of the bowl but don't be nervous about yeast it just needs a warm spot and it will rise beautifully for you and the whole texture changes I'm gonna pop this aside to prove and I'll come back and show you what you're looking for when the proofing is finished now I take the dough with floured hands and remove it from the bowl and pop it back into the mixer a little bit of extra flour around the side of the bowl and turn back to speed 1 or 2 and just let that what's known as knock down the bread actually flattens and now we're going to make the shape that we want now the whole point of knocking down like that or taking the air out of the mixture is to force the yeast to prove or rise again so and that is contributing to a lovely texture a good volume and that true crunch that you get from bread crunchy on the outside and soft on the inside now would you like a bread baked in a pan so it has a high site and around the top or would you like a bread that's baked freeform so it's not in a pan and at this stage you could make a loaf out of it you could make a round cob you could make little bread rolls it's really up to you but what you do need to do is to set it to the side and I might I don't know if we want a free-form if we're about one in a pan it really is up to you I might go with the freeform I'd like this to form a little cob this time and if you want to you can take some extra seeds you can roll the dough in the seeds you can put extra seeds on top you actually get a little bit of creative freedom now for those of you that like to do everything like the recipe says have a look at the recipe on the website and just follow the easy steps I'm just going to put a little few extra seeds on top you can take a knife if you want to and slash the bread and that will actually give it a cobble top for you you can also place the little bit of extra flour on the top and that means it'll look crusty and and like a really good organic bread from a bread shop it'll look like you've purchased it it would be so perfect this needs to sit to the side to rise a little bit for you again it depends on the warmth depends where you've put it if you've got it near the window so the sun's coming through or if you put it beside the oven it will actually do that quite quickly normally only takes about twenty or thirty minutes it depends so much on the temperature of the day once that happens you'll see that it looks like your bread that you're ready to eat but first you need to cook it so you pop it into the oven very simply you bake bread in a hot oven for about 20 minutes and you actually when you take it out you can tap bread and it sounds hollow once you've made homemade bread you'll never go back it's a great level of satisfaction to actually start the bread from the beginning right through to the end and it's completely delicious don't forget to look on the website for lots and lots of recipe ideas or if you're having any difficulties with your KitchenAid bread recipes pop onto Ostrow I'd love to chat with you

11 thoughts on “Soy, Barley and Linseed Bread with the KitchenAid Artisan Stand Mixer and Dough Hook

  1. Hi Vivian – I cannot find your receipe for gluten free bread – I am sure I heard you say in one of your videos that you had one. Could you please advise how to find it on the kitchen aid recipe web page. Many thanks Jo

  2. OMG! I LOVE your kitchen cabinets! They look durable and easy to clean! Do you know what they are made of, what they are called? Thanks! Great video!

  3. Would have been great to see the end result by cutting the bread. I still don't know how soy flour behaves.

  4. I bought my 600 Pro on QVC to grind relish and meats.  Now I found out that I'm Type II diabetic, so this barley, linseed, and soy bread recipe is just what I needed.  Can't wait to try it!

  5. Thanks for this recipe, do you know how you can get a soft crust on a sandwich style bread like a bought loaf? All the recipes I can find are crusty bread.

  6. Hi Vivian, Thanks for your question. All models knead well and make bread/dough excellently. The speed to use is speed 1 or 2 on any model. If you are planning to bake bread regularly, it may be worth considering a larger model mixer. The other consideration is the total weight of the dough/mixture, that is recommended for that size mixer. The 4.8L tilt head (KSM150/156/160) maximum mixing capacity is yeast dough up to 1.15kg total mixed weight. The 4.8L  bowl-lift maximum mixing capacity is 1.7kg total mixed weight and the larger 6.9L Pro Line Series has a maximum capacity of 2.2kg total mixed weight. Hope this information helps with your decision. KA

  7. It's curious that you chose to use the heavier duty mixer to make the dough in rather than the one that most people own, is it because the smaller one couldn't handle it? I desperately wanted to see a Kitchen aid Artisan put through its paces making bread dough before buying one but the £800 version you use was out of my price range!

  8. Thank you so much for posting this video!  I am learning how to cook and bake for personal enjoyment so, I really enjoyed that the format of this video was instructional and intended for beginners.

  9. There's is enough sugar in the recipe to counter balance the effect of the salt. The bread will rise normally.

  10. I am really enjoying watching your fantastic tips, tricks and how to's for recipes using the Kitchenaid! We just ordered a Kitchenaid so I am trying to find out as much as I can before it gets here, and your tutorials are not only very informative but fun as well! Thank you for sharing:)

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