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Chef John's Whole Wheat Ciabatta

Rated as 4.95 out of 5 Stars

"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."
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18 h 15 m servings 135
Original recipe yields 12 servings (1 loaf ciabatta)


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  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


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

Nutrition Facts

Per Serving: 135 calories; 1.6 26.6 4.5 < 1 349 Full nutrition

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Read all reviews 13
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Very simple to make and it tastes great.

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:...

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...

added TB olive oil doubled yeast, halved time

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

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

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...

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 ...

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...