Whole Wheat Ciabatta – Not Bad, Which is Great!

Posted on

I’ve never had much of a taste for whole wheat bread, which is not surprising if you grew up during the Wonder Bread years. Whole wheat flour is significantly stronger tasting, and its earthy, bitter aftertaste is the reason white flour is the much preferred choice for, well, everything.

 

 
Ingredients:
For the sponge:
1 cup tepid water
1/4 tsp dry active yeast
1 oz (1/4 cup) rye flour (you can 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 until very bubbly, about 5 hours
 
Then add:
1/2 cup room temp water
1 3/4 tsp fine salt
1 1/2 tsp honey
1 tbsp polenta
1 tbsp ground 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

Source recipe: https://foodwishes.blogspot.com/

Leave a Reply

Your email address will not be published. Required fields are marked *