-
-
My review
Chef John's Whole Wheat Ciabatta
64k
Chef John
"I decided to give the old no-knead ciabatta 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."
Added to shopping list.
Go to shopping list.
Ingredients
18 h 15 m servings 135Original recipe yields 12 servings (1 loaf ciabatta)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours. Watch Now
- Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 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 the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight. Watch Now
- Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal. Watch Now
- Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours. Watch Now
- Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven. Watch Now
- Remove plastic wrap from risen dough and mist the top of the dough with water. Watch Now
- Bake loaf 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. Watch Now
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 13Most helpful
Most positive
Least positive
Newest
1/12/2015
We followed Chef John's video with his "sexy cold voice" to make a version of this amazing no knead bread! It is so good! Super easy to make. Put it together at 9:00PM and let it set until 3:...
12/19/2015
I baked these today and they turned so good, however I used a little less time for spong and dough fermentation that could be the reason the loaf does not have much open crumb. I have sponge goi...
3/27/2017
Delicious! Crisp crust, delicious flavor. I will make this again and again. Gone in 2 days! Easy recipe.
3/6/2019
takes some time to do but well worth it , didnt have rye flour so instead used teff flour and rice flour along with the wholewheat and regular flour ,bread came out amazing will definitely make...
1/27/2019
I made the “sponge” starter with 1/4 cup amaranth flour instead of rye and it gave the bread a very earthy, pleasing taste. I also let the sponge sit for a full 24 hours instead of 12 (due to a ...
8/8/2018
Great recipe, easy to follow, and very little work (no kneading). I was able to speed up the rise time by having a (very) slightly previously warmed oven ready. I placed the dough inside the ove...