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+ servings

Whole Wheat Ciabatta Bread

Ciabatta bread just got healthier with my whole wheat ciabatta bread! Make sure you let your ciabatta bread rise overnight AND after you have shaped it since this is where those glorious air pockets come from!
5 from 8 votes
Prep Time 14 hours 20 minutes
Cook Time 22 minutes
Total Time 14 hours 42 minutes
Course Appetizer
Cuisine American
Servings 2 small loaves
Calories 85 kcal

Equipment

  • 2 baking trays
  • parchment paper or a baking mat
  • spray bottle (For water)

Ingredients
  

Pre-ferment/sponge:

  • 1 cup whole wheat flour
  • tsp instant yeast
  • ½ cup room temperature water + 2 teaspoon

For the dough:

  • 2 cups whole wheat flour
  • 2 teaspoon pink sea salt
  • ¼ teaspoon instant yeast
  • ¾ cup room temperature water + 4 teaspoon
  • cup plain yogurt

For kneading/rolling:

Instructions
 

Pre-ferment/sponge:

  • Mix the ingredients for the pre-ferment together in a standing mixer until completely combined. Make sure to add the +2 teaspoons of water I did some food chemistry research and based this recipe off my white flour ciabatta recipe!
  • Cover the bowl with a towel and allow it to sit at room temperature 8-24 hours, or until it is bubbly. I usually let it sit overnight and it works perfectly.

For the dough:

  • Now that your sponge is bubbly and active, it's time to make the dough. You can add the wheat flour, salt, +¼ teaspoon of instant yeast, water, and plain yogurt right on top of the sponge.
  • Fit your mixer with the paddle attachment. Mix it about 4-6 minutes or until a uniform mass comes together. You may have to turn off your mixer once to scrape the sides of the bowl down.
  • Change your mixer to the hook attachment. Mix on #2 or #3 for ~10 minutes. The dough should look shiny and not be sticky when it is ready.
  • Transfer your dough to a clean bowl and cover it with a towel. Let it rise somewhere warm for 2 hours. If your house is cold you can place it in the microwave or oven and wrap it in a towel to keep it warmer.
  • After it has doubled in size, drizzle the top of the dough with olive oil. Stretch and fold the dough towards the center 8 times. This will help to strengthen the gluten inside the dough.
  • Cover the dough again and let it rest for 1 hour.
  • Stretch and fold the dough 8 more times.
  • Cover the dough again and let it rest for 1 hour (yes a lot of resting time, but you want those bubbles to form for big air pockets!)

Shaping the loaves:

  • Gently turn your dough to a floured surface. Be very careful with it, you do not want to pop any of the bubbles! (or as few as possible)
  • Cut the dough in half.
  • With each half, gently press it to a 12 x 6 rectangle (about the size of a sheet of paper), be careful to not deflate it. Fold the dough like a letter by folding each long side towards the middle (see pictures above for guidance if needed). Carefully transfer the loaf to a parchment or baking mat lined tray, seam side down. Let it rise 1 hour.
  • Preheat the oven to 450 degrees F.
  • Spray the loaf with water. Place it in the middle of the oven. Spray it 3 more times with water during the first 5 minutes of baking. This helps to create that crispy outside.
  • Bake it for 22 minutes or until it is golden brown outside. Allow it to cool completely before cutting!
  • Enjoy!

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1sliceCalories: 85kcalCarbohydrates: 17.8gProtein: 2.4gFat: 0.45gFiber: 0.6g
Keyword ciabatta, ciabattabread, wheatciabatta, wholewheatbread, wholewheatciabatta
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