The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is a Kitchenaid Pro 600 Adequate for Kneading Whole Grain Doughs

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Cincinnati's picture
Cincinnati

Is a Kitchenaid Pro 600 Adequate for Kneading Whole Grain Doughs

The question of which stand mixer has been debated well. If the question of a KA Pro 600 was addressed, apologies for posting again.


The only bread making I have done is Ezekiel Bread from freshly milled flours. It is a batter dough that my wife's Kitchenaid Pro 600 mixer handles well. Now I want to branch out to whole grain yeast breads.


I have been warned about burning up a KA with whole grain flours and advised to get an Electrolux DLX. The KA manual says it will handle 8 cups of whole grain flours. 


I don't want the KA to go up in smoke. But most of the warnings I have read involve the decorator mixers. Does the KA Pro 600 do a good job of mixing and kneading, or will I taste a difference with the DLX even if the KA doesn't go up in smoke? Will it handle an 8 cup whole grain dough batch?

txfarmer's picture
txfarmer

For all kinds of bread doughs, including 100% whole wheat, high percentage rye, as well as other whole grain breads. I think as long as you don't go overboard with the dough volume, KA 600 can handle it beautifully. My dough rarely goes over 2lbs though.

LLM777's picture
LLM777

I have a Kitchen Aid Professional 6; I assume it's the same kind as yours and I have been using it for my ezekiel bread also. It does get warm at times but I knead it anywhere from 10-15 minutes in the machine without problem. Do you use yeast now in your ezekiel bread? I have been working and modifying mine and have it pretty much the way I want it. It's just my skills that seem to be lacking at times. :)  Would you like to exchange recipes? Let me know. And yes, I use it for all my whole grain breads.

mhjoseph's picture
mhjoseph

I have the KA Pro 600 and for large dough batches I first mix the entire batch with the paddle attachment and then remove half of the dough, switch to the dough hook and knead half at a time. I've made challah with 5lbs of flour using this method, which is not whole grain but is a fairly heavy dough.


I'd be interested in seeing your Ezekiel Bread recipes Cincinnati and LLM777.

jublu's picture
jublu

I bought the kitchenaid pro 600 two weeks ago and intend on returning it.  I first made 100% whole wheat bread KA white whole wheat bread without a problem.  Then I tried to make pizza dough according to Secrets of a Jewish Baker with half whole wheat and half white bread flour.  He states that bread making is better if you increase the recipe with the use of a mixer.  The mixer overheated and shut off a couple of times.  The dough was indeed very heavy and I chalked it all up to making too much at once.  Then I tried to make the same recipe of the whole wheat bread that I mentioned above and I started to smell something strange from the machine and the top of the base felt very hot.  I'm not confident that this machine can handle what I would like to do with my bread baking.

LLM777's picture
LLM777

 


We are into eating high nutrient food and found that this is a great bread for that reason. Hope you like it. All ingredients can be found through a co-op or health food store. This makes a 1 1/2 pound loaf.


Ezekiel Bread   


195 grams wheat


140 g spelt


50 g beans mix (variety of beans) (I grind in blender)


25 g barley


25 g amaranth (it's usually millet but amaranth has higher protein content)


 


280 g water   (lately I’ve increased water to 305g)     


2 tbs. Evoo (extra virgin olive oil)


2 tbs. Honey


1 tsp. salt


1 ½ tsp. yeast


 


Can be doubled. Mix on speed 1 for 10-20 minutes until smooth. (resting 5 min. in middle)


 


Option 1


Can put in frig overnight and take out in morning for about an hour to take chill off.


Shape and place on parchment paper, spray with water, and let rise 1 hour until doubled.


 


Option 2


Can let rise 90 minutes with a couple of stretch and folds.


Shape and let rise about 30 minutes until doubled.


 


Preheat oven at 425 degrees. Put bread in and turn oven to 350 degrees.


Bake 15 minutes, rotate and bake another 15-20 minutes or until instant-read thermometer reads 190 degrees. 


 

mhjoseph's picture
mhjoseph

Thanks for sharing your recipe. Do you cook the beans before grinding? Whole barley or barley flour?

LLM777's picture
LLM777

I grind all the dry grains (wheat, spelt,) and put in the Blendtec blender to grind the dry beans, barley (hulled but not pearl) and the amaranth since they are smaller amounts. If I had a grinder of my own, I'd grind all but the beans. All of it makes the flour for the bread; no cooking necessary. The beans, I've heard, are hard on the grinders.

LLM777's picture
LLM777

I added more water today when I made it and it turned out a lot better. I had a finer texture of grain and it definitely absorbed more water than the coarser grain I was using. I went from 65% hydration to 80%; it was light and even had holes so I am going to keep this hydration. The total amount of liquid was 350 grams. I didn't really shape it in the end, I just let it slide on the sheet like a ciabatta but it was a perfect texture, not like the hard dense texture I was experiencing lately. Hope you enjoy it.

LLM777's picture
LLM777

Please note the change to 350g of water in the Ezekiel Bread recipe. 

kutzeh's picture
kutzeh

I'm 72 and have had my Kitchen Aid for at least 32 years and use it and abuse it with large recipes. I don't even know what power it is.  But it still works well.  It is the larger one with the handle to raise and lower it. I think the max was 6 c but I use more without any problem. I loved this mixer so much I bought the smaller one for my kids when they got married.


Love to bake bread, never measured the hydation, did it just by looks and feel. Just started using the folding and stretching method.


I love reading the hints. I never baked my bread as dark but will as it looks very appetising. I've made the ciabatta and the no knead which I really like.


I have a good, very easy,  wheat bread recipe which starts with a sponge and is baked in a pan. You make it in a day. If anyone is interested in the recipe send me an email.


Patti


buck2pat@comcast.net

mredwood's picture
mredwood

I have used my KA for heavy doughs and when it gets warm as it did once I turned it off and let it cool. I also don't  knead over #2 setting as the book says. Anything else can burn it up.


I also use the paddle and keep the dough very wet till most of the dough is almost finished. Then I add the rest of the flour and switch to the dough hook. This alone helps the dough form gluten worry free. By this time most of the flour is incorporated and the dough bounces around and finishes gluten development without strain on the machine.


A good rest in the middle of the process doesn't hurt a thing.


Mariah

ceo's picture
ceo

I mix 2-loaf batches of 100% whole-wheat dough in my KA Pro 600 on a fairly regular basis and it hasn't complained yet. Likewise bagel dough, which is about as stiff as it gets.

jublu's picture
jublu

It seems that there are various experiences with the KA Pro 600.  Experiences like yours gave me some faith that the KA Pro would be sufficient for my needs.  Unfortunately, it was not.  I followed the instructions very carefully and never went above #2.  I also made a small batch of two loaves of 100% whole wheat dough.  Even so, given the smell and the machine turning off repeatedly, I couldn't trust that it would last me as long as I would like and that it would serve me well.  I wish it had.  I wanted it to.  Meanwhile, I've order a bosch universal mixer and hope that it works better for me.