Recipe By Chef John
Rating
Published Mar 13th
Prep 45m Cook 30m Additional 17h Ready In 17h 75m
Servings 1 loaf ciabatta Calories 135.1

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.

Recipe Ingredients

  • 1 cup warm water
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup rye flour
  • ¼ teaspoon active dry yeast
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup water at room temperature
  • 2 tablespoons shelled sunflower seeds
  • 1 tablespoon polenta
  • 1 tablespoon ground flax seeds
  • 1 ¾ teaspoons salt
  • 1 ½ teaspoons honey
  • 1 teaspoon all-purpose flour, or as needed
  • ½ teaspoon cornmeal, or as needed
  • water as needed

Cooking Directions

  1. 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.
  2. 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.
  3. 3 Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
  4. 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.
  5. 5 Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
  6. 6 Remove plastic wrap from risen dough and mist the top of the dough with water.
  7. 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.

Nutrition Facts

  • Calories 135.1
  • Carbohydrate 26.6 g
  • Cholesterol 0.1 mg
  • Fat 1.6 g
  • Fiber 2.9 g
  • Protein 4.5 g
  • Saturated Fat 0.2 g
  • Sodium 349.2 mg
  • Sugar 1 g

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Reviews

  1. Simple, never-fail recipe! There is some play with the ingredients too, i.e. if you don't have sesame seeds, add some other seeds or hemp. If you don't have rye flour, add extra whole wheat or oat flour. I am still playing with my oven temps and timing to get it just right, but the outcome - Read more ...
  2. 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, - Read more ...
  3. added TB olive oil doubled yeast halved time
  4. Delicious! Crisp crust delicious flavor. I will make this again and again. Gone in 2 days! Easy recipe.
  5. I made something wrong looks more like central European bread:) more round and higher. But still tasty. Thanks John!
  6. 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.
  7. 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 - Read more ...
  8. PLAN IN ADVANCE. Yummy texture. Super easy to make.
  9. Very simple to make and it tastes great.
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