New 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 y'all grew upwardly during the Wonder Bread years. Whole wheat flour is significantly stronger tasting, as well as its earthy, bitter aftertaste is the argue white flour is the much preferred choice for, well, everything.

Besides the taste, it’s besides a piddling harder to move with, as well as fairly slow to plough out something amongst a density that would brand a brick blush. But, cheers to many years of requests, I decided to plough over the former no-knead ciabatta a higher-fiber makeover. Since I don’t convey much whole wheat baking experience, I did what whatever expert chef would do…I didn’t practise whatever research, as well as merely tried to figure it out.

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

The physical care for is straightforward, but every bit I signal out inwards the video, pay attending to when y'all start. I recommend doing the sponge inwards the afternoon, mixing the dough at night, as well as baking it inwards the morning. Speaking of which, hold upwardly certain to dust your dough amongst flour earlier covering. I didn’t, as well as had a piddling sticking problem.

I know many of y'all convey made as well as enjoyed the traditional ciabatta breadstuff nosotros posted, as well as then I’m looking frontward to hearing from those of y'all who plough over this whole wheat version a try. Please allow me know, as well as 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 dismiss 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 really bubbly, nearly 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 basis 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

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