Ready mix for bread

I haven't been able to buy malt yet, but I want to bake dark bread. I bought a mixture for baking rye-wheat bread of the Dobrodiya trademark. Has anyone tried to bake bread out of it in Orion? If someone has such experience (or with similar mixtures), please respond

I used some kind of mixture. I'm not sure it was Goodness. But I only added the mixture to the flour. Would you like to try beer? I use a porter. There (in the portet that I use) there are three types of malt. It turns out pretty good. True, I still add yeast.

I didn't look where you are from. Porter - Lviv beer "Porter". We don't like its taste. But the bread is very ...

And in what recipe do you use beer and on what mode do you bake?

[Danish bread with beer]

It's called "Danish Bread with Beer", I don't remember where I got the recipe. I was also looking for my mom. She has KENWOOD. And now she herself began to bake. Just in case, I will give a recipe:

Danish bread with beer

- 1 tsp dry yeast
- 2 and 2/3 cups wheat flour
3/4 cup rye flour
- 1.5 tsp. salt
- 1 tbsp. l. vegetable oil
- 200 ml of water
- 1/2 cup beer (beer should be the darkest!)

I have an Orion OBM-204. Under my bread maker: 100 ml of beer (porter), 200 ml of strong tea. I also put 2-3 tbsp. l. sourdough. Mom makes the monastery hop sourdough (from the same forum, instead of sugar, puts honey). And I put rye flour in 3/4 + 1/2 cups. It's easier for me. I bake in 3 mode - bran bread (whole wheat).

I haven't been able to buy malt yet, but I want to bake dark bread. I bought a mixture for baking rye-wheat bread of the Dobrodiya trademark. Has anyone tried to bake bread out of it in Orion? If someone has such experience (or with similar mixtures), please respond

Yesterday I baked bread from the mixture you indicate. There, according to the recipe written on the pack, there is only this mixture, water and yeast. I replaced the water with serum, which I managed to separate from the old sour milk, about half a teaspoon of salt and the same amount of sugar. I also added a tablespoon of sunflower oil. Yeast took advantage of the saf moment. The bread turned out to be very tasty !!!! I didn't even expect. Only a little small, but this, as I understand it, is a normal characteristic of bread with rye flour.
I was only nervous when the bread was kneaded. At the first kneading, a normal kolobok did not work, it was just dough torn apart by torn pieces. But already with the second batch, a normal kolobok was kneaded.
By the way, the mixture contains small cumin. I warn you, this was a surprise to me. Found when sifting flour.
Baked on the main mode, and a dark crust. I think the program lasted 3:18.

Thanks for the answer. Inspired to new experiments. This means that you can use this mixture in our Orionchik according to the recipe indicated on the pack. Only sift beforehand. I bake bread in French mode. I bought malt and baked already dark bread. On the advice of experienced members of the forum, I pulled out a spatula after the second kneading to get a high loaf, since rye bread does not "like" deboning.
I will try to do this with this mixture. I'll let you know the result.

Where did you get the malt? I live in Donetsk. I don't even know where to buy it. And more panifarin ...

At the forum in the section "communication with fellow countrymen" Nikolaev found her. I asked the people about the malt. A compatriot responded and wrote that she had seen malt in the market and that it was expensive there. She offered to share my own (brought from the bakery), I did not refuse her generous offer. The world is not without good people. I looked in supermarkets, to no avail. And on the market I specially found it in a tent with spices 250g-12.50.So you can search according to my scheme. Donetsk is here
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=106558.0
can help.
Panifarin, leavened wort is not found.

I baked bread from this mixture according to the recipe, only reduced the amount of yeast and added sunflower oil on the advice. The bread is really delicious. Not high, but this did not affect its taste. Shop rye is also not high.

I baked bread from this mixture in the oven (there is a recipe on the pack). I did everything according to the recipe, that is, I poured out the mixture - 500 g (divided the pack in half) + added 7 g yeast (1 teaspoon + slightly less than half a teaspoon of dry Saf-Levyur yeast), preliminarily diluted them in 340 ml of lukewarm water in jar and poured everything into the mixture. Stirred and added a little wheat flour (about 3-4 tablespoons). I kneaded it all with my hands in a bowl. The dough turned out to be neither thick nor liquid. I put it in a warm place for 30 minutes, covering the bowl with a towel. It says so according to the recipe. After the dough came a little and, as it were, crawled over the bowl :), I put it in a mold (or rather, in an ordinary cast-iron Soviet brazier, having previously greased it with sunflower oil)). Then she waited another 45 minutes (written in the recipe), so that the dough doubled in volume, that is, it came up. She also covered the brazier with a towel. When the dough came up, I placed it in a preheated oven to 220 degrees (also indicated in the recipe on the pack) and baked for 40 minutes. After that, she took it out of the oven and put it on a wooden board, covering it with a towel and waited until it cools down (this is also indicated in the recipe). By the way, when I just took out the bread, it seemed to me too stale (that is, the crust is very fried outside), but after it lay in a towel and cooled down a little, the bread became very soft, loose, with a crispy crust. True, it turned out not very tall, somewhere 8-9 cm in height, but very tasty! She gave it to my 90-year-old grandmother to try and she said that to her taste he very much reminded her of the bread that they baked in her youth in the village. And the most important thing is that this bread turns out to be more satisfying than store bread, and does not have a sour taste, like Borodino bread from the store! In general, the bread went off with a bang! I recommend trying this mixture! There is also a recipe for a bread machine on the pack :)

I also liked the mixture of "Goodness". Attracted by the price - 1 kg of flour with various grain additives cost a little more than just a kilogram of flour. The bread turned out to be delicious, the flour-water ratio in the recipe is also correct, the bun is beautiful
It's a pity I only managed to buy it once, now I'm looking for it in supermarkets, but I can't find it - I've disappeared somewhere.

Greetings to all bakers! I am a beginner baker only for the third time. Today I baked bread from Dobrodiya grain mixture. Oh, so worn out! : this: The kolobok didn't work out - it just floated! Periodically poured flour - the bun was formed. But he began to stick to the sides of the bucket. I poured flour again to remove the muck from the day of the bucket ... In general, I baked a loaf of bread! The smell is awesome! They let it cool, cut it, and the crumb was damp, even with the smell of dampness ... True, I did not overlook the baking mode - I baked it on one. Yesterday I baked an ordinary classic, there was also a problem - the roof fell through. For the first pancake, generally keep quiet ... I want to understand what the problem is! Because of my mistake with setting the mode, or something is wrong with the flour. the first bread, also baked from the rye-wheat mixture of Dobrodiya. The second is made from homemade flour. Got it in one go! I look forward to hearing from you for advice. Thank you in advance !

I look forward to hearing from you for advice. Thank you in advance !

Duenna, you here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.720.
And then read what knowledgeable people advise.
I also read a year ago, it helped

I used a ready-made mixture "Scandinavian" rye-wheat. Flour 50 to 50.
Manufacturer Breadburg. And it rose well, and it turned out very tasty bread.Confused by one thing - The composition of the mixture indicates "a technological auxiliary". What is it - soda, calcium carbide or something else? ... I do not like it when it is "darkened" like this ...