Rustic kovriga with whole grain flour

Category: Yeast bread

Ingredients
Dough:
whole wheat flour	180 g
water (21C)	110 g
fresh yeast	1 g
Dough:
whole wheat flour	180 g
wheat flour (1st or highest grade)	150 g
water (33C)	200 g
light honey	25 g
salt	8 g
fresh yeast	5 g
olive oil	1 tbsp
ground anise	1/4 box l.

Cooking method

1. For dough, dissolve the yeast in water, combine with flour and knead at medium speed for three minutes. Leave to ferment at room temperature until it doubles in volume. Then put in the refrigerator for 10-12 hours.
2. Dissolve honey and yeast in warm water, mix with dough and beat until smooth. Mix the flour with salt and add to the dough in several steps. Knead the dough according to the scheme - 4 minutes at low speed, two minutes at high speed. Add olive oil and knead for another 2-3 minutes on low speed.
3. Leave the finished dough to ferment for 45 minutes, fold in an envelope and leave for another 45 minutes. Then grease your hands and cutting mat with olive oil, lay out the dough and fold again in an envelope. Let the dough rest for five minutes, roll it into a ball and let it stand for about an hour (until it increases in volume by 2.5-3 times.
4. Bake in an oven heated to 220C with steam for the first 5-7 minutes. Then lower the temperature to 190C and bring the bread to readiness (in my oven it takes another 25-30 minutes). Before baking, dust the bread with flour and make cuts. Cool the finished bread on a wire rack, covering it with a linen napkin.

Cooking program:

oven

Note

This bread has an amazing aroma, thin crisp and tender crumb.
Cook with love and bon appetit!

Omela

Marishwhat kind of bread !!! And the crumb is very beautiful !! Did you bake in a cast iron or on a hearth?

Twist

Ksyushathanks for the praise! I didn't bake in a cast iron, I used a perforated pizza pan. The height of the side is about 3 cm, and the diameter is large -38.

LyuLyoka

Oh, what an appetizing bread. Tell me, is anise strong in the finished bread? I just bought it the other day for the first time and he doesn't smell very much like pictusin to me. Does it change the taste in baked goods?

Twist

LyuLeka, thanks for the kind words!

I just bought it the other day for the first time and he doesn't really smell to me. No, he smells like pictusin. Does it change the taste in baked goods?

In baked goods, the aroma, of course, will not be as intense as from the bag you just bought. There is not a lot of anise in the recipe. But you can not use it if in doubt.

Natali06

Marishenka, well, what a craftswoman you are! Well, just why are you again - anise ?! : girl-q: I haven't found it yet for the rolls! I already ran around all the shops and ordered my son. You will finally finish me off
(I'm kidding, just kidding, you know, if I decide something, I'll kick my legs, but I'll find this anise!)

Admin

Marinka, GORGEOUS bread! And where there is bread with honey and milk, she already licked her lips. Great!

barbariscka

Marina, great bread! I smell the scent through the monitor ...

Twist

Natasha

Well, just why are you again - anise ?! Questions: I haven't found it yet for the rolls! I already ran around all the shops and ordered my son

Amazing! Even in our market, where the range of spices is not too large, you can almost always buy anise.
🔗
Look here, I often buy a lot there.

And where there is bread with honey and milk, she already licked her lips

Tanyusha Straight to the point. It turned out to be amazingly tasty with milk and honey! Fortunately, I didn't have a lot of milk, otherwise I almost ate half the bread.

Vasilisa, thank you very much for your kind words and such an assessment!

Natali06

We even have a market where the range of spices is not too large

Well, I'm a province ... And in Kiev, they watched together with my husband, and this ... you understand

Merri

Marina, how do you manage to bake such bread ?!

MariS

Marish, awesome rug!
The cut is good too! Well done!

Twist

And in Kiev, they watched together with her husband, and this ... you yourself understand

Well then everything is clear

Irisha, thanks for such a rating! But honestly, no secrets, just desire and practice.

Marishenka, Thank you, dear!

lu_estrada

Yes, this is not a kovriga, Marinochka, but a real loaf of delicious bread!
My God - the granny carries milk and fresh bread with honey on our bed, and my throat was already filled with delight of childhood memories.
I love aniseed baked goods, and I buy aniseed in a Russian store and even, it seems, of Ukrainian production. : hi: Grannies in the markets always have it.

Twist

Lyudochka, I am very pleased that this bread has inspired such pleasant memories! After all, we all come from childhood, and the aroma of freshly baked bread is always associated (in my opinion) with the warmth and comfort of our home

Natta de facto

Oh, what a great bread! AND USEFUL. Thanks for the recipe! And how to adapt it to a bread maker?

Twist

Natta de facto, thanks for such a rating! But, to be honest, I see no reason to adapt the recipe, because it will turn out to be a different bread.

Natta de facto

Tanya, sunshine !!! The bread is different, but still very useful for all the ingredients, but kneading by hand, as always, is not enough time (the child is small). At the same time, I want to save my health. Can you help at least approximately?

Twist

Natta de facto, I suggest you pay attention to
this bread
Everything is described in great detail here and the bread is delicious.
or this
Also excellent and healthy bread, there is also rye flour. The recipes are time-tested and tested by many forum users.
And to offer you an approximate alignment that I have not tested in practice (I do not bake bread in KhP, she lives with her mother-in-law and she made both of these bread) would be somewhat irresponsible. After all, in this case, I cannot guarantee a decent result.

Natta de facto

Thank you! I liked this recipe. Now, if I adapt, I'll write.

Olyapatata

Delicious photos of bread. Impossible to resist
I have already kneaded the dough, only replaced the anise with fennel (I could not find it in the store). Fennel smells similar, I think it should be good

Twist

Olya, I'm very glad that I liked the recipe!

I have already kneaded the dough, only replaced the anise with fennel (I could not find it in the store)

I also think it will be fine. Happy baking! I will look forward to impressing the results.

Olyapatata

I have already baked !!!

(I apologize for the quality of the photo)
I don't know the taste yet, it is cooling down yet. The smell of fennel is not felt: (probably I should have put more. But, anyway, the smell is such that I most likely will not wait until it cools down.
The dough is very manageable. When proofing, the loaf does not spread, but only grows upward and, quite a bit, in breadth.
I will bake some more, definitely. Thanks for the recipe !!!

Twist

Olgawhat a good loaf! And the cuts opened up great!

The smell of fennel is not felt; it was necessary to put more.

Of course, it is better to adjust the amount to your taste. But let the bread first stand and cool down, and then you will remove the sample and decide.

The dough is very manageable. When proofing, the loaf does not spread, but only grows upward and, quite a bit, in breadth.

I'm glad you liked the dough in your work. I hope the taste of the finished bread will not disappoint either.
Thank you very much for your trust and photo report!

Olyapatata

Marina, I've already tried it. More precisely half is gone ~~we eat it~~
With milk and honey, it's something! The taste of fennel is almost not felt, but a very pleasant aftertaste remains. The crumb has a light aroma, but you can catch it when you know where the legs are growing from. I'll definitely bake it again, and probably more than once.

Twist

Olenka, of course peki! And eat to your health! Moreover, milk and honey are useful things, and whole grain bread is the very thing!

Mamik

Marina, baked a rug, but questions arose. I had a dough, just such a dense, dense bun. I just wanted to splash some water: girl_red: Then I stood for two hours and did not fit well. I think so because there is a lot of flour. I baked the bread, everything worked out, the current dough intervened for a long time and painfully. I baked the truth without anise, I will do it again without fail. Therefore, I want to ask what the consistency of the dough should be and how much it suits you (well, at least approximately), in order to know what to strive for. : D While writing, I thought, maybe I can knead the dough in a bread maker? I have the simplest mixer with two hooks. Can this affect the density of the dough? Sorry for so many questions

Twist

Galina , with the dough you are all right. It should be tight and, after kneading with your hands, it should be easily rounded into a bun. The rise time of the dough can be different, I have two hours. If the kitchen is not too warm, then you can put it in the oven with the light on, or in the MV (warm it up for forty seconds, turn it off and put a bowl of dough or dough there). In any case, a couple of hours at room temperature is enough, you can safely put it in the refrigerator.

I baked the bread, everything worked out, I interfered with the current dough for a long time and painfully.

If the water remaining according to the recipe is first added to the dough and mixed with hooks at medium speed until smooth, then a rather liquid "chatterbox" is obtained and then the flour normally interferes with it. By the way, I also have an old hand mixer with two hooks and I knead all the dough with it. But if you wish, you can knead in HP. If you have any more questions, I will answer with pleasure.
Galya, the bread, as I understand it, turned out. Did you like it to your taste?

Mamik

Marina, Thanks for the detailed answer. : flowers: Yes, the bread turned out and tasted very much, so I bother with questions. I will definitely bake some more, anise where I can get it: girl-th: Dough was suitable for MV. I have a dough mode, but I don't use it: oops: Maybe in vain. The dough works well without heating. And I intervened correctly. First, dough with water, then the rest of the flour. Only the dough didn't want to stir in any way, I even kneaded it with my hands. Still, my flour is drier, probably. Next time I'll try to knead it in HP and maybe add some water. In general, lately I got hooked on your recipes: DI've been looking at a tart with cherry tomatoes for a week, I still can't get myself together. And, you can come to me!

Admin

Quote: MAMIK

anise where to get

MAMIK, anise in seeds and ground is available in supermarkets in the spice department, and in the market for Uzbeks selling spices in cups, especially in the Moscow region. I know, because I buy from time to time
It is better to buy in seeds, but you can always put it in a mortar yourself

Mamik

Admin, I have not met in supermarkets, but for the Uzbeks in the market: lol: thanks.

Twist

Galina ,

After all, my flour is probably drier. Next time I'll try to knead it in HP and maybe add some water

Flour, of course, is different for everyone. Try to knead in HP, only with the addition of water you need to be more careful. And then either the crumb will turn out to be damp, or the dough will begin to blur during proofing. And also such a nuance - all ingredients (including water) are given in grams. Maybe she automatically measured in ml? In grams, a little, but still more water is obtained.

In general, recently I got hooked on your recipes Vesely I have been looking at a tart with cherry tomatoes for a week, I still can't get myself together. And, you can come to me!

Galya, thanks for your attention to my recipes. I hope they will not disappoint.
And to me, of course, also on "you". I will be very glad!

Mamik

Quote: Twist

And also such a nuance - all ingredients (including water) are given in grams. Maybe she automatically measured in ml?

No, everything is in grams. Yes, it's more convenient for me not to bother with a measuring cup.

Quote: Twist

And to me, of course, also on "you". I will be very glad!

Twist

Galina

No, everything is in grams.

Then adjust to your torment.

Arka

The crumb is so beautifully watered with honey! Choking

Twist

Arochka,: girl_curtsey: help yourself! This bread with honey and milk (or with tea) is exactly what the doctor ordered

Vitalinka

Marinochka, thanks for the wonderful bread!

🔗 🔗

Twist

Vitalinka and thank you very much for using the recipe!
I am very pleased that the bread turned out and you liked it! In the photo, he is just handsome!