This morning I was contemplating how pleased I am with my KitchenAid mixer. It’s a Professional 600 model, heavy duty and very handy. I was pleased with myself for thinking ahead enough to purchase this particular mixer for my hope chest instead of dinky two person sized mixer. Having in my possession a mixer capable of kneading four loaves worth of whole wheat bread dough at once, I thought, makes me a more efficient person.
That was about when I discovered that an overheating KitchenAid mixer smells like flowers. Seriously, I was standing right in front of my mixer trying to figure out where that sweet jasminey lavenderish smell was coming from. I began to take the hint when the mixer stopped dead.
I was in the middle of making this super awesome 100% whole wheat bread. The first time I made it, I only made half a batch, being skeptical that it would truly be that amazing. (I did make a few small adjustments of my own, mostly adding the ginger to my yeast proofing mixture ala Rose Lane Farms bread cookbook.)
Colton liked it.
Yep, 100% whole wheat bread that was soft and breadlike enough that Colton *liked* it. I was sold. This time I went for it whole hog, making a full batch and trying a couple of the add ins. I suspect that was where things began to go wrong.
As per usual, I made a small, really hardly worth mentioning change to the recipe. I substituted chia seeds for flax seeds.
As you may be aware, chia seeds are the darling of weird healthy people. They have Omega 3s or maybe 6s (I can never keep those two straight in my head) and they absorb toxins from your system which then pass harmlessly through your gut encased with lots of lovely fiber. They also absorb a lot of water. More than flax seed does. FYI.
I didn’t realize this error until after several attempts to get my Kitchen Aid to work again by such methods as letting it cool off and splitting the dough in half to make it easier to knead. By the time I tried adding water I was concerned that my Kitchen Aid was never going to permanently recover.
It’s amazing what 1/4 cup of water does for the health of a Kitchen Aid. Um, not on the Kitchen Aid though. That wouldn’t help. It’s much better if you put it in the bowl to thin down the dough.
After rescue efforts had been made, the dough eventually turned into bread that’s just as soft and breadlike as last time. (I think I’d leave out the millet next time though. I really don’t feel the need to add tiny crunchy grains to my bread.) And my Kitchen Aid isn’t dead.
I’m still very pleased with my Kitchen Aid. It’s a good machine and handy to have around. But next time I try to knead four loaves worth of whole wheat bread dough at one time I’m going to watch it carefully for any signs of distress.
And I think if I want to keep that title of thinking ahead I should apply it to my life more consistently.