Whole Wheat Ciabatta – Non Bad, Which Is Great!

I’ve never had much of a gustation for whole wheat bread, which is non surprising if you lot grew upwards during the Wonder Bread years. Whole wheat flour is significantly stronger tasting, together with its earthy, bitter aftertaste is the argue white flour is the much preferred selection for, well, everything.

Besides the taste, it’s too a petty harder to travel with, together with fairly slowly to plough out something amongst a density that would brand a brick blush. But, cheers to many years of requests, I decided to laissez passer on the quondam no-knead ciabatta a higher-fiber makeover. Since I don’t accept much whole wheat baking experience, I did what whatever practiced chef would do…I didn’t do whatever research, together with merely tried to figure it out.

I was quite happy amongst the gustation together with texture, together with going 50/50 amongst the all-purpose flour provided merely plenty of that crusty, chewy “normal” breadstuff experience, together with nosotros nonetheless larn a decent sum of whole grain.

The physical care for is straightforward, but every bit I betoken out inwards the video, pay attending to when you lot start. I recommend doing the sponge inwards the afternoon, mixing the dough at night, together with baking it inwards the morning. Speaking of which, travel certain to dust your dough amongst flour earlier covering. I didn’t, together with had a petty sticking problem.

I know many of you lot accept made together with enjoyed the traditional ciabatta breadstuff nosotros posted, together with then I’m looking forrard to hearing from those of you lot who laissez passer on this whole wheat version a try. Please allow me know, together with every bit always, enjoy!

Ingredients:

For the sponge:

1 loving cup tepid water

1/4 tsp dry out active yeast

1 oz (1/4 cup) rye flour (you tin sub wheat flour)

2.25 oz (about 1/2 cup) all-purpose flour

2.25 oz (about 1/2 cup) whole wheat flour

let sit down until rattling bubbly, near v hours

Then add:

1/2 loving cup room temp water

1 3/4 tsp fine salt

1 1/2 tsp honey

1 tbsp polenta

1 tbsp footing flax seed

2 tbsp shelled sunflower seeds

4.5 oz (about 1 cup) all-purpose flour

4.5 oz (about 1 cup) whole wheat flour
-Bake at 450 F. for 30-35 minutes