Bests & Worsts Reviews from Amazon

First: do NOT buy this mixer before watching the YouTube videos about how to use it. One reviewer trashed the machine because the bread roller wouldn't cream butter and sugar--and it never will, because that's not how it should be used. There are attachments for doing that. Other reviewers mention there is a learning curve to using the Ankarsrum--that curve is easily hurdled just by watching those same instructional videos. (The best video for bread making is at: https://youtu.be/5tvEz4Ko8pQ) For making bread from freshly milled hard red wholewheat, this machine is unsurpassed. Here's the recipe I used on my first try: After attaching the bread knife and the roller, add 2-1/2 c. boiling water to the metal bowl and turn the machine on its lowest speed. Cut a stick of butter in 5-6 pieces and add, allowing the water to melt it. Then add 1/2 c. honey, 1 c. buttermilk & 2 eggs. Test the temp with a finger to make sure it's lukewarm and add 2 tablespoons of instant dry yeast. Notice all the liquids go in first with every recipe. The machine is still on its lowest speed. Slowly add between 9-10 cups hard red wholewheat flour. Add a cup at a time so the liquid can be absorbed--this is a very dense mixture and can get brick-thick if you just plop all the flour in at once. About halfway through, add 1/4 c. gluten and 4 teaspoons of salt (optional). The gluten feeds the yeast to allow a wholewheat dough to rise better. The amount of flour varies with ambient humidity, but stop when the dough seems to have lost most of its stickiness as you gently poke it with a finger. Add in 2 c. old-fashioned rolled oats and 1 c. toasted sunflower seeds. I left it on its lowest speed and set the timer for 12 minutes. (If the dough weren't so dense, the speed could be increased, but not with this recipe.) The action of the roller perfectly mimics hand-kneading. You'll adjust the position of the roller according to the videos (Look for the 'doughnut' and pulling away from the sides.) When the knead is complete, let rest with machine off for 20 minutes. Start again to have the machine punch it down. Divide in half and put half in a another big bowl (or it will overflow) as you let the dough rise until doubled. Turn out on an OILED NOT FLOURED surface (I prefer extra virgin olive oil here), punch down, and rest again 20 minutes. Form into loaves (makes two large rounds or two 9” by 5” bread pans) and rise until doubled again--it'll take about half the time to double this second time. Set your oven to 450 about 15 minutes before final rise is complete. For a crunchy crust, mist with water. For a soft crust, oil the tops. Slash with a sharp knife (I use one-sided razor blades). Bake at 450 10 minutes, then at 375 for another 30-35 minutes. Internal temp should be about 200 F when done, or loaves should sound hollow when turned out and tapped on the bottom. Turn out onto cookie racks and cover with a sanitized kitchen towel to cool thoroughly before cutting. YOU CAN'T DO THIS IN ANY KITCHENAID. Btw--if you want the base in black, order the Black Diamond." The Black Chrome is actually a dark gray similar to charcoal.