Recipe Details
Ingredients
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1cupwarm water
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½cupall-purpose flour
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½cupwhole wheat flour
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¼cuprye flour
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¼teaspoonactive dry yeast
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1cupall-purpose flour
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1cupwhole wheat flour
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½cupwater at room temperature
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2tablespoonsshelled sunflower seeds
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1tablespoonpolenta
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1tablespoonground flax seeds
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1 ¾teaspoonssalt
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1 ½teaspoonshoney
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1teaspoonall-purpose flour, for dusting
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½teaspooncornmeal, or as needed
Cooking Directions
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories135 | |
% Daily Value * | |
Total Fat 2g |
2% |
Saturated Fat 0g |
1% |
Cholesterol 0mg |
0% |
Sodium 349mg |
15% |
Total Carbohydrate 27g |
10% |
Dietary Fiber 3g |
10% |
Total Sugars 1g |
|
Protein 5g |
9% |
Vitamin C 0mg |
0% |
Calcium 13mg |
1% |
Iron 2mg |
9% |
Potassium 102mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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