New? Register Here    Lost your Password?

Whole Wheat Ciabatta

Submitted by: suzanne-mcminn on April 22, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Whole Wheat Ciabatta

Whole wheat and ciabatta don’t go together very easily as ciabatta is an open crumb-style bread, but the addition of vital wheat gluten flour in this recipe gives the loaf a light, airy texture that approaches a ciabatta.

Featured on CITR

Difficulty: Easy

Servings: 1 loaf

Prep Time: several hours, depending on sponge time   Cook Time: 25 minutes  


1 1/2 cups warm water
1 teaspoon yeast
1/4 cup honey
1 teaspoon salt
1 1/2 tablespoons olive oil
2 1/2 cups whole wheat flour, divided
1/2 cup vital wheat gluten flour


This is a Grandmother Bread recipe.

Make a sponge by placing the warm water in a large bowl. Add the yeast and honey. Let sit about 5 minutes then mix in one cup of the whole wheat flour and the salt. Let sit, covered, from two to twelve hours, the longer the better.

When you’re ready to go on with the bread, add the 1 1/2 tablespoons olive oil then gradually add the remaining whole wheat flour and the wheat gluten, until the dough is stiff enough to knead. Knead dough until smooth and elastic–-a few minutes. Place dough in a greased bowl; cover. Let rise until more than doubled–let it triple if you have the time.

Dust with flour so you can handle the dough gently. Punch down the dough once, then gently fold the dough into an oblong ciabatta-style loaf. Place on a greased baking sheet. Let rise until doubled. Dust the top with whole wheat flour then dimple it with your fingers or slash it. Bake at 350-degrees for about 25 minutes or until done (lightly browned). Let cool on a wire rack before slicing. (You could also bake it in a loaf pan, if you prefer, of course.)

Categories: Breads, Yeast Breads

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!