For years I have coveted a real dough mixer. You know the kind; a mixer with a huge dough hook so I could bake 4, 5, or even 6 loaves a bread at once. On a day last month, my dream came true. The folks at WonderMill offered to send me their new WonderMix for testing.
Other than learning how to make bread using the WonderMix, the rules were simple. I had to use it and I had to give one away to a lucky Backdoor Survival reader! Pretty neat rules if you ask me.
I will tell you about this fantastic giveaway in a bit, but first, let me tell you about the WonderMix and my bread making adventure as I was learning to use it.
The WonderMix by WonderMill
First and foremost, the WonderMix is an awesome kitchen machine.
There is nothing dainty about it except perhaps its refined looks. This is a Rambo, macho-like machine that can mix 16 cups of flour into a dough without doing the counter-dance. You know what that is, right? That is when your mixer, blender, or automatic bread machine starts moving across the counter as it strains to do its thing.
All of this is included in the box plus an extra shaft that is not shown
This is an all-in-one tool that includes a mixer and a blender as part of the standard package. There is a dough hook, whipping whisks, and mine came with cookie whips as well. Optionally you can get a meat grinder and even a grain mill.
It’s 900 watt motor and direct drive high torque transmission can handle almost everything. Honestly, that is a lot of power. By comparison, the Kitchen Aide Artisan Stand Mixer has 325 watts of power. That is a huge difference that translates into larger “payloads” (or batches) of dough. I am not listing the other technical details but if interested, you can find them on the product page here.
How to Make 100% Whole Wheat Bread
My self-imposed challenge was to make 100% whole wheat bread without a smidgen or white flour. I have had good luck with whole wheat breads like this English Muffin Bread that was made using the one-bowl method (easy-peasy, but never a real sandwich bread and never in a large quantity.
The Wonder Mix manual includes a number of recipes but I wanted tried and true. I reached out to Linda Loosli, my gal-pal at Food Storage Moms, because I KNOW she is a master cook and a bread baking fiend. She pointed me to this recipe on her web site so I went with it after making some minor adjustments to the process.
EASY WHOLE WHEAT BREAD RECIPE
6 Cups Warm Water
⅔ Cup Olive Oil
1 Cup Honey
2 Tablespoons Dough Enhancer (I ordered mine from Amazon)
2 Tablespoons Wheat Gluten
2 Tablespoons Salt
2 Tablespoons Dry Instant Milk
3 Tablespoons Yeast (** Linda uses only 2 TBL but my yeast was old)
2 Tablespoons Lemon Juice
14 Cups (more or less) Whole Wheat Flour
1. Add all of the ingredients except for the flour to the bowl and pulse a few times to mix them up up. According to the manual, the water should be between 120 and 140 degrees so I heated it up in the microwave then used an instant thermometer to check it to be sure.
Adding honey and other liquids to the WonderMix
2. Initially add 6 cups of the flour and mix on the #2 setting until blended.
This is what it looks like before adding the second batch of flour
3. Start adding additional flour, one cup at a time until the dough cleans the side of the bowl and comes up from the bottom. If this is not happening, add additional flour, one cup at a time until it does. It will be sticky.
See how the dough is moving up the bowl. I added more flour because it was very sticky.
4. Knead on speed #2 for 5 minutes. If it still is very sticky, add even more flour, one tablespoon at a time until it is less so. The dough should literally be free of the sides of the bowl.
Note: I stopped at 16 cups of flour and think I should have used more. The bread came out fine but shaping it into loafs was a scene for Laurel and Hardy. Shelly was helping and laughing at me.
5. Slightly oil your hands and turn the dough out onto the counter.
I should have used more flour because the turnout out dough was a blob.
The baked bread, however, was perfect!!!
6. Shape into loaves and placed in well-greased pans.
Note: I used both silicone pans which I love but are on the small side, as well as standard, loaf sized pans. Both worked equally well.
7. Cover and let rise until doubled.
8. Bake at 350 degrees for 30 – 35 minutes or until the inside temperature of the bread registers 180 degrees.
Makes 5 to 6 loaves.
One of the finished loaves
How the Heck Did It Taste?
To be honest, I was skeptical. As the loaves came out of the oven they smelled heavenly but the crust seemed a bit on the soft said. I PM’d Linda on Facebook telling her I may have had a major fail. This was late at night so I went to bed thinking I would deal with my bread in the morning.
Smaller loaves from the silicone pans
I don’t eat breakfast but Shelly aka the Survival Husband does. Four slices of bread later, he claimed it was a winner and a lot, I mean A LOT, better than 100% whole wheat bread from the bread machine.
To be honest, although this was my first time out with the WonderMix, my guess is that will a bit of experience, I could through the ingredients for 6 loaves together is just slightly longer than it takes to load the ABM. I hear a challenge coming on!
All right; this is the part you have been waiting for. I have a WonderMix that has your name on it! The current price is $299.99 and I am thrilled to offer one as a giveaway!
The deadline is 6:00 PM Pacific next Tuesday with the winner notified by email and announced on the Rafflecopter in the article. Please note that the winner must claim their prize within 48 hours or an alternate will be selected.
The Final Word
Over the next few months, I plan to use my WonderMix for all sorts of things. I want to make a sourdough starter and make sourdough bread without yeast? Can I do it? So far my sourdough efforts have not panned out very well.
I also want to make some salsa and some margaritas using the blender. That I know I can do but heck, summer is coming and I have plenty of volunteers to test the results! Also, from my friend Linda, I have a recipe for cinnamon rolls with my name on it. First, though, I need to lose 5 pounds. Yes, I am still working on that, too.
Finally, a word about Linda. As I mentioned, her website is Food Storage Moms, but the big news is she has a book coming out late this year. Published by MacMillan, this is not a wienie book but the real deal. Anyway, she has been so helpful to me that I thought I would put it out there so the whole world (okay, Backdoor Survival Land) knew about it.
With that, I am going back to my baking. Good luck everyone!
Enjoy your next adventure through common sense and thoughtful preparation!
If you enjoyed this article, consider voting for Backdoor Survival daily at Top Prepper Websites! In addition, SUBSCRIBE to email updates and receive a free, downloadable copy of my e-book The Emergency Food Buyer’s Guide.
Below you will find the items related to today’s article.
WonderMix Deluxe Kitchen Mixer (with Blender & Cookie Whips): Here it is; my beautiful dough making machine. Of course it will do a lot more such as whip up cakes, cookies, and, with the included blender, smoothies, salad dressings, and margaritas.
Silicone Bread and Loaf Pan Set of 2: If you have not baked with silicone pans before, you are in for a treat. They distribute the heat well and are a cinch to clean up. The only drawback to these, if you want to call it that, is they are a bit smaller than a standard loaf pan.
Dough Conditioner – 4 Pound Can: I shopped around and the best value on dough enhancer was this Honeyville brand. It is my understanding that dough enhancer could be left out but that using it will result in a fluffier end product.
Bob’s Red Mill – Vital Wheat Gluten: I have been using vital gluten for years whenever I bake with whole wheat. Using it pretty much guarantees success.
Taylor 5989N Classic Instant Read Pocket Thermometer: This is the one I own. Actually, I own more than one. Thank goodness Amazon keeps track of all of my old orders so I can remember what I ordered! Mine bangs around in a utensil drawer and I have never had a problem.
Ove’ Glove Hot Surface Handler: These oven gloves withstand extreme heat up to 540 degrees F. If you could see the scars that I have from my pre-Ove Glove days, you would know why I endorse them. They can be used by both left and right handers and are washable in the washing machine. A Survival Woman must have if you do any cooking at all.
Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients: You don’t need any equipment at all to make artisan bread using this method.
Danish Dough Whisk: This gizmo makes the mixing up the dough a lot – and I mean a lot – easier. You will definitely want one of these.
Help support Backdoor Survival. Purchases earn a small commission and for that I thank you!