The Bread Of The World

 

Last week, something happened that had never happened before.  A bread recipe was created by computer algorithms.  This computer program scanned the corners of the world to create a recipe that is a cross section of the most popular bread recipes from around the globe.  The recipe was then refined by the famous Swedish baker Sébastien Boudet.  The outcome: a moist and fascinating flatbread!  This recipe is best prepared with the Ankarsrum Original Assistant, but also turns out nicely when prepared by hand.  I was excited to give it a try for myself and can tell you it has become one of our favorite bread recipes!

I have translated the recipe for you with step by step instructions for using the Ankarsrum Assistant.  I have also included mixing by hand instructions for those who do not currently own the Ankarsrum.  I encourage you to check out the official web site (click HERE) which has the recipe along with an amazing video that Ankarsrum has put together.

One of the many aspects I love about the Ankarsrum is its ability to be cross-cultural.  It can handle any type of bread recipe from around the world and now is the perfect machine for this global bread.  I also love that I was able to use the Grain & Spice Mill Attachment for my Ankarsrum to crush my rye berries fresh! If you do not have this attachment, you can use a blender to pulse the rye berries a few times just to crack them open.

Grain & Spice Mill Attachment. Grind rye on the #2 setting just to crack the grain open. You do not want to create flour.
Once rye is cracked, pour 1/2 cup boiling water over the grain and allow to cool to room temperature before continuing with the recipe.

Because I try to eat as much freshly ground grain flour as I can, I used my stand alone grain mill to grind my Wheat, Spelt and Corn flours but you can easily use store bought flours.  If you also grind your own flours, I would recommend you weigh out your grain following the weights listed in the recipe.  When using freshly milled flours, the weight of the grain and the weight of the flour produced, do not change.  The volume is what increases going from whole grain to milled flour.  If using store bought flour, use either the weight measurement given, or the cup measurement.  Whichever you prefer will be fine.

One more quick note before we dive into the recipe, this bread turns out best if you allow for an overnight rise/rest period.  The short bake method as well as the overnight method are included.  We would love to hear your thoughts on this recipe.  Enjoy!

 

 

The Bread Of The World (USA Version)

Prep time including rise and bake:

15.5 hours (overnight version)

3.5 hours (quick version)

Yields: 1  –  1.5 lb loaf

 

1 3/4 cup warm water

1 tsp. (2 g) instant or rapid rise yeast

1 Tbsp. (15 g) salt

2 Tbsp. (30 g) honey (or sugar)

1/4 cup (30 g) whole flaxseed

1/2 cup (100 g) crushed rye kernels + 1/2 cup boiling water

1/2 cup (50 g) corn flour

1 cup (150 g) spelt flour

1 3/4 cup (250 g) wheat flour (bread flour or hard wheat flour should be used)

2 Tbsp (20 g) softened butter (or olive oil)

1/4 cup olive oil (for pouring around the dough during rest period)

 

In a small bowl, scald the cracked rye berries with 1/2 cup boiling water.  Set aside and allow to come down to room temperature.  In a medium bowl, combine the wheat, spelt and corn flour.  Set aside.

Once rye berries have cooled, fit the Stainless Steel bowl onto the Ankarsrum base and fit with the roller and scraper kneading tools.  Combine warm water, yeast, salt, honey (sugar), flaxseed, soaked rye berries and half the flour into the mixing bowl.  With speed knob set to the lowest speed (12 o’clock), begin mixing until a smooth batter is formed (about 1 minute).  Add the remaining flour to the batter, turn speed knob to about 2 o’clock and set timer for 3 minutes.  Once the timer has shut off, cover the bowl with a cloth and allow the dough to rest for 45 minutes.

After the dough has had time to rest, add the softened butter (or olive oil).  Turn the machine on and set the speed to about 2 o’clock and set timer for 3 minutes.  Once the timer has shut off, remove the roller and scraper from the bowl.  With a spatula, pull the dough towards the center of the bowl and drizzle about 1/4 cup olive oil around the outer edge of the dough.  Place the bowl cover onto the bowl and allow to rest about 2 hours.  During this time, it is a good idea to stretch the dough a little at regular intervals.  This will give the dough a nice elasticity and a fine crumb once finished.  The best technique is if you pull the dough from the edge towards the center, folding it over as you rotate the bowl around between each stretch and fold.

This dough is a very wet dough. The rest times allow for the natural gluten to develop which will help the dough become stretchy and elastic.

Once this 2 hour rest period is complete, you must decide if you will proceed with the overnight method or if you are ready to go ahead and bake. If using the quick method, skip down to where it says “When you are ready to bake…”

After the 2 hour rest period.

We will continue with the overnight method.

Lightly flour your work surface and place the rested dough on it.  Pull the edges towards the center one final time and then shape the dough into a round form with a height of about 1 inch.  Place the dough on a heavily floured kitchen cloth and fold the cloth over the dough, so that it does not dry out.  Take some plastic wrap and wrap completely around the towel.  Place the wrapped dough into the refrigerator and let rest for 12 hours or overnight.

Alternatively, you may place the dough into a lightly greased plastic zip top bag and forgo the cloth method. I found that the plastic bag method was much less messy the next morning.

When you are ready to bake, preheat oven to 475°F and place a baking stone or baking sheet into the oven.  If using a baking sheet, unwrap or pour out dough and place onto a flour dusted piece of parchment paper.  You will then place the parchment paper onto the hot baking sheet.  If using a baking stone, remove stone from oven, lightly dust with flour or corn meal, place dough onto the stone and put back in the oven to bake.

Bake for 15 minutes then, using a large flat spatula or pizza peel, flip bread over and allow to bake on the other side for an additional 15 minutes for a total bake time of about 30 minutes.  Remove the bread from the oven and allow to cool on a cooling rack.

Bread is best torn by hand and passed around the table.

 

Hand mixing instructions:

In a small bowl, scald the cracked rye berries with 1/2 cup boiling water.  Set aside and allow to come down to room temperature. In a medium bowl, combine the wheat, spelt and corn flour.  Set aside.

Once rye berries have cooled, combine warm water, yeast, salt, honey (sugar), flaxseed, soaked rye berries and half the flour into a large mixing bowl.  With a large spoon, flat spatula, or by hand, mix until a smooth batter is achieved.  Add the remaining flour and mix until completely combined.  Cover with a damp kitchen cloth and allow the dough to rest for 45 minutes.

After the dough has had time to rest, add the softened butter and knead the butter into the dough by pinching the butter into the dough until all the butter is added.  Scrape the edges of the bowl and add the 1/4 cup olive around the edge of the dough.  Cover the bowl with the damp cloth and allow to rest for 2 hours.  During this time, it is a good idea to stretch the dough a little at regular intervals.  This will give the dough a nice elasticity and a fine crumb once finished.  The best technique is if you pull the dough from the edge towards the center, folding it over as you rotate the bowl around between each stretch and fold.

Once the dough has rested, proceed with the quick baking method or the overnight method.

 

 

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.