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Whole Wheat Ciabatta Rolls

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Normally I don’t bother with homemade breads that require a starter, but for this recipe I made an exception.  These whole wheat ciabatta rolls were so so so good!  And there are a lot of steps, but none of the steps are difficult, so don’t be intimidated.  Just make sure you note you need at least 12 hours to let the starter sit before making this bread.  Ciabatta means “Italian Slipper Bread” but these look more like pillows than slippers.  Not really sure what relevance that has here, though.  It could be the 4th cup of coffee talking.

I originally made these along with this roast beef recipe.  This recipe was adapted from epicurious.com.

Whole Wheat Ciabatta Rolls

Whole Wheat Ciabatta Rolls

Author: Heidi Boortz
Servings : 4

Ingredients

Sponge

  • 1/8 tsp active dry yeast
  • 2 Tbsp water warmed
  • 1/3 cup water room temperature
  • 1 cup 100% whole wheat flour

Bread

  • 1/2 tsp active dry yeast
  • 2 Tbsp milk warmed
  • 2/3 cup water room temperature
  • 1 Tbsp extra virgin olive oil
  • 2 cups 100% whole wheat flour
  • 1 1/2 tsp salt

Instructions

Sponge

  • Combine 1/8 tsp yeast and warm water. Let stand 5 minutes. Stir in room temperature water and flour. Stir well. Mixture will form a small dough ball. Cover bowl with plastic wrap and let stand at room temperature for at least 12 hours or up to 1 day.

Bread

  • Combine 1/2 tsp yeast and warm milk. Let stand 5 minutes. Add milk mixture, sponge, room temperature water, olive oil and flour to a stand mixer fitted with a dough hook. Stir until flour is moistened. Turn speed to 3 and let mix 2 minutes. Add salt and mix on speed 3 1 more minute.
  • Preheat oven to 425. (If you have a baking stone, add it to the oven at this stage.) Line a baking sheet with parchment paper.
  • Add dough to oiled bowl and cover loosely with plastic wrap. Place in a warm, draft free place for 45 minutes.
  • Divide dough into fourths. Form flattish round with each portion of dough. Place on baking sheet and flatten with palm of hand.
  • Bake at 425 for 12-15 minutes or until rolls are light brown and sound hollow when tapped. Let cool before slicing.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 11 Comments

  1. you forgot to include that the yeast needs to be activated with sugar, and most bread recipes have a second rise. I am not sure if this was an oversite, but the recipe as is doesn’t work

    1. I’m sorry you had trouble with the recipe. I don’t activate yeast with sugar (sugar is red tier in 9010 nutrition) because it’s not necessary with instant yeast or active dry yeast. (The same way a bread machine doesn’t proof the yeast, neither do I.) If you prefer a double rise, please feel free to utilize one. I don’t use a second rise for this recipe and it works for me. I appreciate you taking the time to comment. Best, Heidi

    1. Hi Dani!

      I’ve never tried it with non-dairy milk, but I don’t know why it wouldn’t work. Enjoy!

      Heidi

  2. The dough was very sticky. I had to add flour as I was shaping the rolls. I made eight smaller instead of the larger four. They turned out nicely and tasted good too!

    1. Hi Kristin! What we’re doing with the sponge is basically making our own yeast. We take a tiny bit of commercial yeast and activate it with water, and then stir in some flour and water, and then we wait for nature to do its thing! The yeast will feed and grow and reproduce. So, no, it won’t go bad in a day, but it will get very populated with yeast, which is what we want. Sourdoughs and other breads that use starters and sponges are definitely interesting, and worth learning. And easy once you get the hang of it!

  3. 5 stars
    This is sooo delicious and so happy there is no need for sugar. It was a challenge for me to let the nature do it its thing over night and mix it with my own hands since I dont have a stand mixer. But very grateful nonetheless. Thank you for the recipe, Heidi! The easiest and the best so far for me and my family.

  4. So if you have a baking stone, do you bake the rolls on that, or still do it on the baking sheet but have the stone in the oven?

    1. Either way! The stone by itself would work great, but so would the baking sheet on the stone. So, your choice.

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