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Basic Dough


  • 1 ¾ cup warm water
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 2 tsp. salt
  • 1 Tbsp. wheat gluten
  • 4 – 4 ½ cups high protein bread flour
  • 2 Tbsp. instant yeast

Temperature: 350 ° F


Place warm water, oil, honey, salt and gluten into the Ankarsrum stainless steel bowl. Using the roller and scraper, turn machine on the lowest speed and allow ingredients to mix together (about 1 minute). Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed, setting the timer on the Ankarsrum to about 4-6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, immediately take it out of the mixer and shape it into whatever type of loaf you are making.** Let rise until loaf has doubled in size. Bake at 350 degrees for 25-30 minutes. **Emile Henry Cloche or Baguette Variation: While dough is kneading, preheat oven to 400 degrees with the Emile Henry Cloche or Baguette base in the oven. Once dough has been shaped, place dough directly on the hot base and cover with the lid. Bake for 35 minutes. If a harder crust is what you are going for, remove the dome and bake an additional 5 minutes. ****This recipe is for standard sandwich bread so it is a little on the sweet side and would be considered a honey wheat loaf. Whole wheat flour can be used 1 for 1 in place of the flour called for in the recipe. If you don't want it so sweet, you can cut the honey in half.****

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