New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Chef John's Whole Wheat Ciabatta by Chef John
Watch

Chef John's Whole Wheat Ciabatta

Rated as 5 out of 5 Stars
 made it  |  10 reviews   |   photos

Recipe by:

"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 135 cals
Original recipe yields 12 servings (1 loaf ciabatta)

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  1. 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
  2. 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
  3. Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal. Watch Now
  4. 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
  5. 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
  6. Remove plastic wrap from risen dough and mist the top of the dough with water. Watch Now
  7. 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
Chef John's Sourdough Bread

The nearly no-work process to a loaf of fresh sourdough!
Chef John's Sourdough Starter

The incredibly easy beginning to great sourdough.
Chef John's Cuban Bread

Make authentic Cuban bread for awesome sandwiches!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 135 calories; 1.6 g fat; 26.6 g carbohydrates; 4.5 g protein; < 1 mg cholesterol; 349 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 10
Rate and review
Most helpful
Most positive
Least positive
Newest

Very simple to make and it tastes great.

Read more

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:...

Read more

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...

Read more

added TB olive oil doubled yeast, halved time

Read more

Delicious! Crisp crust, delicious flavor. I will make this again and again. Gone in 2 days! Easy recipe.

Read more

PLAN IN ADVANCE. Yummy texture. Super easy to make.

Read more

have made it 3 times and love it

Read more

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

I made something wrong, looks more like central European bread :) more round and higher. But still tasty. Thanks John!

Read more
More Reviews