Tuesday, February 24, 2009

Whole Wheat Ciabatta

We wanted some fresh bread to have with dinner the other night. I planned to make a batch of Quick Ciabatta to go with a roast, but realized quite late in the day that we only had whole wheat bread flour in the house. We decided to go ahead with it and give it a shot. I added a touch more water because I understand that whole wheat flour absorbs more liquid. It ended up tasting great. Ciabattay with a nice whole wheat finish.

Quick Whole Wheat Ciabatta

350g whole wheat bread flour
150g unbleached AP flour
475 to 500g (~2 cups) water
2 tsp. yeast
15g salt

Follow the instructions for the Jason's Quick Ciabatta in the previous post.

If you are looking to get more whole wheat in your diet but still want a nice, light bread, this is a great option.


Erica said...

mmm, and I was lucky enough to sample!

Lynne Daley said...

Perfect ciabatta using the whole wheat flour. I love the texture with the large holes. Nice job.