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.

Chef John
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Sponge:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.

  • 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.

  • Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.

  • Remove plastic wrap from risen dough and mist the top of the dough with water.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

135 calories; 1.6 g total fat; 0 mg cholesterol; 349 mg sodium. 26.6 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2014
Very simple to make and it tastes great. Read More
(5)
20 Ratings
  • 5 star values: 19
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2014
Very simple to make and it tastes great. Read More
(5)
Rating: 5 stars
09/15/2014
Very simple to make and it tastes great. Read More
(5)
Rating: 5 stars
01/12/2015
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 3:00PM following day after shaping and resting for 2 hours it went into the Oven and then the dinner table by 6:30! Read More
(4)
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Rating: 5 stars
12/21/2015
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 going on again and this time instead of 3 hours I am leaving it overnight. Read More
(3)
Rating: 5 stars
12/23/2014
PLAN IN ADVANCE. Yummy texture. Super easy to make. Read More
(1)
Rating: 4 stars
01/27/2019
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 busy schedule) and I noticed no change in taste or texture. Instead of a loaf, I made them into sandwich sized loafs. I would reduce the baking time down to maybe 20 mins at the most as the crust for these loafs were too crunchy for my liking. I didn’t spray the tops with water. Not sure if that would have changed anything other than that way it’s looks. Good recipe for crunchy bread. Read More
(1)
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Rating: 5 stars
03/28/2017
Delicious! Crisp crust delicious flavor. I will make this again and again. Gone in 2 days! Easy recipe. Read More
(1)
Rating: 5 stars
02/06/2018
added TB olive oil doubled yeast halved time Read More
(1)
Rating: 5 stars
01/09/2016
I made something wrong looks more like central European bread:) more round and higher. But still tasty. Thanks John! Read More
Rating: 5 stars
03/29/2016
Thanks Chef John for this wonderful recipe my family loves how it turned out my beautiful ciabatta bread. It is so flat cause I exceeded the proofing time so next time I will make it oval shape. Read More