Rye bread "Volat"

Category: Yeast bread
Rye bread Volat

Ingredients

Saf-Moment yeast 2 tsp
peeled rye flour 300 g
wheat flour 1 grade 250 g
gluten 2 tsp
fermented rye malt 3 tbsp. l.
caraway 0.5 tsp
coriander 1 tsp
Dill seeds 0.5 tsp
salt 1 tsp
sugar 2 tbsp. l.
unrefined sunflower oil 2 tbsp. l.
pickle (tomato or cucumber) 370 ml

Cooking method

  • Throw the ingredients into a bucket, starting with liquid. Caraway, coriander and dill seeds are freshly ground directly into the brine. Do not brew malt. Sometimes I didn't add gluten - the result is normal. Start the Dough program (kneading 30 min, rise 60 min). Then Bake for 1 hour.
  • Rye bread Volat
  • The bread turns out to be tall, a real hero (volat in Belarusian). The taste varies slightly depending on the brine used, but always excellent. Very tasty with butter ...

The dish is designed for

ready bread weight 900 gr

Time for preparing:

2 hours 30 minutes

Cooking program:

Dough + Baking Brand 3801

Merri
Thanks for the recipe, interesting bread! But, in my opinion, similar recipes are already here.
MariV
Yes, of course, there is a similar recipe, and more than one - so it's not scary!
It's even good, yes.
Very beautiful bread, baked with care and love!
Lyulek
I baked this bread! Thanks for the recipe.

Only water had to be added 160ml... The rest is all strictly according to the recipe.

I really liked the taste and appearance. Recommend!

But with the liquid, the mistake was clearly made here.
nusya
That is, for 550 g of flour, you took 170 ml of water?
Lyulek
Quote: nusya

That is, for 550 g of flour, you took 170 ml of water?

No, for 550 g of flour, I took 370 ml of brine and 160 ml of water. In total, we got 540 ml of liquid per 550 g of flour.

Maybe my flour is very dry?
And I did not use dill seeds, the smell of cucumber pickle was enough
lucky.13
I wanted to clarify with the baking time. After 1 hour of baking, the bread came up and everything seemed okay, but it turned out to be damp inside (there was a very sticky dough inside), I set it to bake for another 30 minutes. Can someone tell me how with the baking time.
P.S. and I also added 160 ml of water to the dewdrop. Did anyone try to knead the dough with plain water? Can?
Olga from Voronezh
Thanks for the recipe!
Kneaded dough
Olga from Voronezh
My report. Since my HP for 900 grams is not calculated, then the amounts are reduced proportionally.
I didn't get it high.

Rye bread Volat

I looked over the opposite side of the kolobok, I had to take it out and stroke it with a damp hand before proofing, but I glanced fluently through the window ...

Rye bread Volat

So it turned out to be a half-and-half

Rye bread Volat

The bread is baked. I cooked it in brine from tomatoes (amount according to the recipe), added gluten and onions instead of caraway seeds, coriander and dill (just half of the onion lay next to it).

Rye bread Volat

The bread is very delicate in taste and soft, keeps its shape, not "faint".
Thanks for the recipe!
Wild cat
I put in bread without cumin and gluten.
I hope you enjoy it very much.
Wait with the report!
Lelikovna
Experts, tell me, pliz, can you use 170ml of brine, and add 200ml of potato broth? Once I tried to bake bread on pure brine, it did not rise very well, and then there was rye flour in the composition.
Admin

You can dilute the brine
Lelikovna
Tatiana, thank you for your answer. And then reduce the amount of yeast or leave, as in the recipe 2 tsp?
Admin
Quote: Lelikovna

Tatiana, thank you for your answer.And then reduce the amount of yeast or leave, as in the recipe 2 tsp?

The yeast is normal here, the flour is heavy and needs to be raised
Lelikovna
OK thank you very much!!! I'll try this recipe today.
Lelikovna
There was not enough of my flour liquid, I added about 60 ml more broth. I'm looking forward to see what I can do there ... for the first time I bake rye-wheat
Lelikovna
PalmP, thanks a lot for the recipe !!! My bread is baked: beautiful, delicious !!! I just cut it. I think this recipe will take root with us
Lelikovna
Here is my photo report:
Rye bread Volat
Rye bread Volat
The roof crumpled a little during cooling.
Wild cat
The bread is delicious. It's not the first time I've baked. Thank you.
Rye bread Volat
Gemina
Thanks a lot for the recipe. I've been baking for a long time, but I'm just saying "Thank you". Thanks to this recipe, I learned how to bake rye bread))) And I made an important discovery for myself: on the basis of this recipe, breads began to be obtained from complex (for me) types of flour. In the photo today: rye-whole-grain-corn-wheat. Called him Bogatyr - 4 flour)))))) Wheat flour 150 gr. total)))) And without any gluten. And the time 2.30 pm is just wonderful. Thank you

Rye bread Volat
Glafira Kroshkina
What is fermented malt? Where do you get it? I am also from Minsk, I saw dry malt in packs in stores, is that it? Where do you get gluten?
I was interested in your recipe, because the bread turned out to be very appetizing and cute. I once baked in a different recipe, it turned out to be heavy and not at all fluffy like yours (((I do not have such a regime in HP Panasonic 9045, everything happens after several batches, other yeast is recommended, not a Saf-moment , but with the characteristics of bakery, so I bought "Saf-Levure bakery", maybe this also affects, maybe the Saf-moment is better?
And another question about the brine? Could it be from pickled cucumbers? Or is it necessary only from salty ones?
Admin
Quote: Glafira Kroshkina
What is fermented malt?

Here in the section CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION we are looking for Section: YEAST and SQUARE and find a lot of information on malt and its use

To communicate with fellow countrymen, it is better to go here through the cities https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

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