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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.
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