The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to use the Magic Mill DLX properly to knead????

sosdogs's picture

How to use the Magic Mill DLX properly to knead????

Can anyone help me with the correct way to use the Magic Mill DLX to knead?  When researching to buy it, it was touted at closest to hand kneading when using the roller and scraper. For me, the dough just sticks to the roller and spins around with it. No kneadinig goes on at all! I've contacted Magic Mill and they say for under 8 cups of flour to use the dough hook, but all of their literature and everything on line says the opposite. I don't know how to use this $500 machine and it was a waste of my money. Can anyone give me some advice to stop the dough from just spinning with the roller? I'd appreciate it. Alternatively, anybody want to buy a virtually unused Magic Mill DLX 2000???? :-))


sphealey's picture

As far as your last question, sure, I'll give you $50 for it and even pay shipping!


I am thinking I will have to wait until the kids are done with college before I can start budgeting for a DLX, but everything I have read about using them cautions that the new owner must (1) be patient (2) develop the right technique (3) be patient. 99.873% of the threads I follow end up with the new owner saying "Aha! Now that I get it, I will never use a rotary mixer again" [1]. So I would say keep trying.


Here is a thread on Usenet that might be of interest:

Thread 1




[1] With the exception that the DLX is said not work work well on small batches, for whipping cream, etc. Most DLX users report that they keep a rotary hand mixer for those purposes.

qahtan's picture

 Gorgeous puppy dogs also puss cat.

 You will I have no doubt seen my posts of a while ago, about the DLX, sure it took me a while to get used to it, but I now wouldn't change it. I have had mine two years this month.

Maybe your dough needs adjusting, don't give up  on it......   

I use both the roller and scraper and some times I use the dough hook and scraper.

 The machine comes with two bowls one St St and one white plastic, there are as you have noticed a thingy that has two whips to it, why use a rotary whisk when you have this wonderful one.


Bread_Roger's picture

2006 was a crazy year of many mixer purchases for me!  Bought a DLX in February, a Bosch Universal in August and a used Hobart-era KitchenAid in November.  Hate to sound unoriginal, but the KitchenAid turned out to be the best of all. 


The DLX is like a movie star--beautifully put together, but it doesn't do much.  Your problems are identical to the ones I've had.  Eventually I got it to work by always having the arm loose, never tightened.


But, it really isn't my favorite of the three mixers.  Unless you're making bread for a crowd, I'd say stick with the tried and true KitchenAid.  I'd never used one, and was amazed at how well it worked.  Can get a beautifully-kneaded, smooth dough in 3 minutes.  Neither the DLX nor the Bosch mixes the ingredients as well.

E-mail me at if you have more questions!

qahtan's picture

 I have  a Kenwood stand mixer, it's not bad , was fine when I didn't know any better.

 I also have a Kitchenaide that was a gift from my daughter, and I think it is lousy.

 I also have my DLX, had it two years and think it is great.  for me it looks good works good. and yes I make a lot of bread and do a fare bit of baking period. qahtan    

sosdogs's picture

I would LOVE to get a Hobart era KA, but they are impossible to find....and outrageously expensive.  Where did you get it?

  I'm on about my fifth new KA, and now have a 6 qt that won't knead whole wheat dough without burning. My DLX doesn't do a bang up job either, and things don't rise, even if I knead for 20 minutes!  I have a great recipe for Dakota Bread (whole wheat with seeds) and it is made best, one loaf at a time, kneading for one minute in my Cuisinart food processor!  I tried two loaves in the DLX (5 cups flour) and the machine can't handle it. Dough rides up the arms and goes over the side if it's the right moisture amount. The only way to stop that is to make it sloppy. Whoever said it could handle five lbs of flour is nuts! I hate the thing and would LOVE to get rid of it!

breadnerd's picture

we had a recent thread about this--lots of tips and links


I've had mine for 4 or 5 years and love it. It kneads wonderfully, and with some practice I'm sure you'll get used to it. It doesn't really knead like hand kneading, it's action is more like a spiral mixer.

John E's picture
John E

I bake breads for my large family, friends and co-workers. I used the kitchenaid for many years and was trained by my grandmother.  I finally wore it out!  I was looking for a bigger model or Viking.  Today I own the DLX and like you in the beginning I questioned it but now, It is by far better for kneading and any other function.


tracyberglund's picture

I will give you my first born child (just kidding).  
How does $250 sound?
If you are anywhere within 4 hours of Sacramento, CA, I will drive to pick it up, otherwise, we have to work out shipping.

sosdogs's picture

Actually, I learned how to use it and LOVE it. It makes bread high and great! The trick was to put the liquid in first, then enough flour to make a pancake like batter, then use the roller and scraper. Once it's going, add the rest of the flour slowly and it kneads WONDERFULLY!! I just had to learn that trick. No ... it's not for sale any more!

homeschoolmom's picture

So glad you got it to work for you.  I know in the beginning I did not realize you could adjust the position of the arm that has the roller.  That helps a lot.  I add my liquid first then the dry and I keep adding flour until it cleans the bowl.  I grind my own grain so I am using real whole grain when I use it.  I have a recipe that makes 3 loaves  or I make cinnamon rolls from the dough.

3 c. hot water

3/4 c. oil (grapeseed, safflower or olive) I have even used smart balance oil

1/2 c. honey (tupelo or any you have)

1T. yeast

7.5 c. whole grain flour or more if needed (I grind 4 kinds of grain: hard red, hard white, kumut and spelt)

3 t. salt (sea salt)

1/2 T lecithin powder (optional)

1/2 T gluten (vital wheat gluten)

1 T. flax seed ground (optional)

2 T. oat bran (optional)

1 T. dough enhancer (optional)

Mix it all in the DLX. I let it knead for 8 min., then let it sit for 1 hour in the bowl with the lid on top.  Punch down and then use for loaves or roll out into cinnamon rolls.  Let rise again for 1 hour then bake 350 degrees for 20-30 min depending on what you make.  Good luck!

sosdogs's picture
naschol's picture

Glad you finally got the hang of it and love it like most people. 


Sorry I didn't see this thread sooner, but for those that are still looking for answers, there is a tutorial at, which is the technique I use.  It uses the dough hook, though, not the roller/scraper.



Waski25's picture

Says you would sell the magic mill roller as an alternative, I have been looking for one for a discount price for a bit now and would gladly buy it off you if the price is right. Please contact me at