Description
If you enjoy homemade bread but don’t enjoy hours of kneading, this recipe is for you. With just a quick mix, a good rise, and plenty of steam in the oven, you’ll end up with hearty wholewheat ciabatta that’s perfect fresh from the oven with butter and coffee.
Ingredients
Units
Scale
- 2.2 lb - 1 kg wholewheat bread flour, plus extra for dusting
- 1 tbsp instant yeast
- 1 tbsp salt
- 4 cups (approximately) - 950 ml lukewarm water
Instructions
- Line 2 baking trays with parchment paper and lightly dust with extra wholewheat bread flour to prevent sticking.
- In a large mixing bowl, combine: 1 kg whole wheat bread flour, 1 tbsp instant yeast, and 1 tbsp salt
- Pour in 950 ml lukewarm water and mix with a wooden spoon for about 1 minute, just until everything comes together.
- The dough should be very soft and sticky, but not runny. Wholewheat flour absorbs more liquid than white flour, so don’t be tempted to add extra flour unless the dough is excessively wet.
- Lightly oil a piece of plastic wrap and cover the bowl. Leave the dough to rise in a warm spot for about 1 hour, or until noticeably puffy and increased in size.
- Divide the dough into 2 equal portions using a dough scraper or lightly floured hands. Handle it gently to preserve the air bubbles that help create a lighter loaf.
- Transfer each portion onto the prepared baking trays and shape into oval or rectangular ciabatta loaves.
- Using a sharp knife or bread lame, make 2 to 3 shallow slashes across each loaf. Dust lightly with extra wholewheat bread flour.
- While the shaped loaves rest, preheat the oven to 400⁰F (200⁰C).
- Place an ovenproof dish filled with hot water on the bottom rack while the oven preheats. Leave it in the oven throughout baking. The steam helps create a beautifully crisp crust.
- If your kitchen is cool, place the trays near the warming oven for 10 to 15 minutes while it reaches temperature. This extra rise can help produce a lighter loaf. In a warm kitchen, this step can be skipped.
- Bake at 400⁰F (200⁰C) for approximately 35 minutes, or until the loaves are deeply browned and sound hollow when tapped on the bottom.
- Transfer to a wire rack and allow the bread to cool for at least 15 minutes before slicing.
- It’s tempting to cut in immediately, but the crumb finishes setting as it cools.
- Serve warm with real butter and a fresh cup of coffee.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
