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Review about Kenwood mill atttachment + amaranth buns

leostrog's picture

Review about Kenwood mill atttachment + amaranth buns

This attachment was the main factor that convinced me to buy the Kenwood food machine Major instead of Bosch MUM Professional 84/86.
Both Kenwood and Bosch have the electrical appliances that are required for kneading heavy dough. At first I chose Bosch, but sadly only Kenwood had a good customer service in our country, and they found for me the grain mill attachment. The Israeli Bosch support wasn’t helpful at all, so the decision was made for me.
That’s how they describe the Grain mill attachment on their web site: “This neat and simple tool uses an authentic, fast milling action to process grains, pulses, rice, buckwheat or millet to make fresh flour to use in a wide range of plain and specialty breads and pastries. And it'll help you create delicious bread alternatives to suit someone on a gluten-free diet.”
The attachment is made in Germany. It attaches to the machine easily. The external part is made from plastic, the screw is ceramic. The grinder if made from some sort of metal. You can choose the grade of the grinding; there are 6 levels – from very coarse to very fine.

The grinding is quite fast, but noisy.  I didn’t get such fine flour as you buy from the shop, but more like very thin flakes. It was good enough for me, and it gave me an opportunity to get flour from such grains as amaranth, red quinoa or roasted buckwheat grains – traditional flour for Russian recipes.

Amaranth flour:

I also made coarsely grinded flour from rye grains for Pumpernickel bread.
You have to grind your flour batch 2-3 times to get the desired level of grinding.
My conclusion - it's goood enough for my purposes, but it cant't give you a really fine grinding.
Amaranth buns
Bread flour -170 gr
Amaranth flour - 170 gr
Goat/soy milk - 150 ml
1 egg
60 gr. of grape seed oil
Pinch of salt
Baking powder - 1 Tbsp
3-5 gr of fresh granulated yeasts
For sweetening – apple juice concentrate/honey/agave syrup - 3 Tsp
Filling (optionally) – hazelnut spread
Pinch of lecithin
Mix together the two kinds of flour, yeasts, baking powder and salt.
Heat the milk to approx. 40C, mix with the lecithin. Constantly mixing with hand blender add the oil, then, still mixing – add the egg and the sweetener. You get a thick substrate mayo-like.
Mix the dry and the wet mix parts together – the result is a thick dough. Set aside for about half an hour.
With wet hands put pieces of dough in muffin paper cups – adding to each about 1/2 tbsp of hazelnut spread.
Bake in oven for 30 min (180C – 10 min, 160C – 20 min).