Our recipes

Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.

Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.

Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.

Hydration in bread baking is about the flour’s ability to absorb liquid. Depending on the flour’s composition of starch and protein, it will have different capacities to absorb liquid.

Fermentation makes bread swell, mature and develop taste.

Ankarsrums main strength is to knead dough!

In Ankarsrum you can make up to 5 kilos of dough – and here you can learn how.

All things bread. Here we have collected our best recipes for simple and tasty bread

Baking gluten-free means excluding from your baking cereals, such as wheat, rye and barley, that contain gluten.

Vegan baking means avoiding entirely ingredients derived from animals.