Recipe by Chef John
"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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whole wheat flour
active dry yeast
whole wheat flour
water at room temperature
shelled sunflower seeds
ground flax seeds
1 3/4 teaspoons
1 1/2 teaspoons
all-purpose flour, or as needed
cornmeal, or as needed
water as needed
Very simple to make and it tastes great.
This was so incredibly easy and delicious! Loved listening to the video, and so well explained, it was a no-brainer. Husband said it was the best bread I've made so far :) Thanks!
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 the dinner table by 6:30!
PLAN IN ADVANCE. Yummy texture. Super easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Whole Wheat Ciabatta
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 14
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