Whole Wheat Ciabatta: Healthy & Delicious!
Nutritious Whole Wheat Ciabatta – Light and Digestible
Enjoy a wholesome ciabatta loaf made with whole wheat flour, making it easy to digest and delightfully light. Its chewy crust and moist, soft interior are perfect for adult palates. Delicious spread with jam, ideal for sandwiches, or as a versatile base for any bread dish. It’s also wonderful enjoyed plain with milk or coffee.
Basic Ingredients
- Whole wheat flour 110g
- Bread flour 40g
- Instant dry yeast 1/2 tsp
Liquids & Seasoning
- Sugar 3g
- Salt 3g
- Lukewarm water (approx. 35°C/95°F) 115g
- Olive oil 5g
- Sugar 3g
- Salt 3g
- Lukewarm water (approx. 35°C/95°F) 115g
- Olive oil 5g
Cooking Instructions
Step 1
In a large bowl, combine the sugar and salt first. Gently warm the water to about 35°C (95°F) and pour it into the bowl. Stir to dissolve the sugar and salt. Be careful not to make the water too hot, as it can kill the yeast.
Step 2
After about a minute, sprinkle the instant dry yeast evenly over the water. Let it sit undisturbed for another minute to allow the yeast to bloom and become active.
Step 3
Add the olive oil to the mixture. Using a spatula, gently mix everything together by scooping from the bottom and folding over. Ensure all ingredients are incorporated.
Step 4
Sift the whole wheat flour and bread flour into the bowl with the wet ingredients. Mix with the spatula until just combined and no dry flour remains. Initially, use a scooping motion, then switch to a cutting and folding motion (like drawing an ’11’) to develop the gluten without overworking the dough.
Step 5
Once the dough comes together into a cohesive mass, cover the bowl tightly with plastic wrap. Let it undergo its first fermentation (bulk fermentation) at room temperature for about 2 hours, or until it has doubled in size.
Step 6
After the first fermentation, gently slide a spatula between the dough and the side of the bowl. Lift the dough to release the trapped gases. This is called ‘degassing’. Then, re-cover the bowl and let it proof for another 1 hour at room temperature.
Step 7
When the second proofing is complete, generously dust your work surface and the spatula with flour. Carefully loosen the dough from the bowl using the spatula, then use the floured spatula to divide the dough into two equal portions.
Step 8
Take one piece of dough and place it on the floured surface. Fold each of the four corners towards the center, pressing gently to create a rough square shape. This helps to create a taut surface on the dough.
Step 9
Place the shaped dough onto a baking sheet or into a loaf pan, ensuring the folded side is facing down. Lightly oil the inside of a piece of plastic wrap and cover the dough. Allow the ciabatta to have its final proof in an oven set to 35°C (95°F) for about 45 minutes. It should become puffy and light.
Step 10
Lightly dust the top of the proofed ciabatta with flour. Bake in a preheated oven at 210°C (410°F) for approximately 20 minutes, or until the crust is golden brown and sounds hollow when tapped.
Step 11
Allow the ciabatta to cool slightly on a wire rack before slicing. Enjoy your delicious homemade whole wheat ciabatta with your favorite toppings, as a sandwich base, or simply on its own!
