This whole wheat ciabatta is like the old no-knead ciabatta with a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50-50 with the all-purpose flour provided just enough of that crusty, chewy "normal" bread experience.
Ingredients
- warm water: 1 cup
- all-purpose flour: 0.5 cup
- whole wheat flour: 0.5 cup
- rye flour: 0.25 cup
- active dry yeast: 0.25 tsp
- all-purpose flour: 1 cup
- whole wheat flour: 1 cup
- water at room temperature: 0.5 cup
- shelled sunflower seeds: 2 Tbsp
- polenta: 1 Tbsp
- ground flax seeds: 1 Tbsp
- ¾ teaspoons salt: 1 piece
- ½ teaspoons honey: 1 piece
- all-purpose flour, for dusting: 1 tsp
- cornmeal: 0.5 tsp (or as needed)
Metric Conversion
Stages of cooking
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Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
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Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
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Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
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Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
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Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
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Remove plastic wrap from risen dough and mist the top of the dough with water.
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Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
