Harvest Grains Ciabatta
Coarse-textured and full-flavored, this lusty bread features our Harvest Grains Blend, which lends it extra chew and nice crunch.
Read our blog about this bread, with additional photos, at Bakers' Banter.
Overnight starter
- 1 cup King Arthur white whole wheat flour, organic preferred
- ½ cup cool water
- pinch of instant yeast
Dough
- all of the starter (above)
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 ¼ teaspoons salt
- 1 tablespoon Baker's Special Dry Milk or nonfat dry milk
- 3/4 cup lukewarm water
- 2 tablespoons olive oil
- 3/4 cup Harvest Grains Blend
Directions
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5) Gently deflate the dough, and divide it in half. |
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7) Place the logs on a large, lightly greased (or parchment-lined) baking sheet, leaving about 5" between them. |
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9) Spray the loaves with lukewarm water, and place them in the oven. Bake for 20 to 25 minutes, or until they're golden brown. |
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10) Remove from the oven, and cool on a rack. |
Recipe summary
- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 20 mins. to 25 mins.
- Total time:
- 15 hrs 10 mins. to 18 hrs 55 mins.
- Yield:
- two 11" loaves
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Overnight
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- Recipe comments (4) »
Tips from our bakers
- This very sticky dough is virtually impossible to knead by hand. Please use a stand mixer, hand mixer, or bread machine set on the dough cycle.
- Be sure to add the Harvest Grains Blend after you've kneaded the dough. Adding it first, along with the other ingredients, makes a REALLY sticky dough. Trust us; you don't want to go there.
- Want to bake this bread right in the bread machine? Go for it. We've baked it in our Zojirushi here in the test kitchen, and it works just fine.
Reviews
02/06/2010
I just tried the Harvest Grains Ciabatta for the first time. I am very disappointed. I used a scale to weigh out the flour and I was using King Arthur Flours. Although your note says that it is a very sticky dough, I found it more than sticky. It was almost as runny as a cake dough. When I tried to form a loaf, it ended up very, very flat. It did not look stiff or like the logs that are in the illustrations with steps 3, 6, & 8. My final loafs ended up only 1/2" to 3/4" high.
Weighing flour is excellent but dough consistency is also important and if your dough is runny then a few extra tablespoons of flour is needed. Molly @ KAF
01/24/2009
I omitted the dry milk and replaced oil with 2 tbsp of cornmeal. I also reduce the yeast amount to 1/2 tsp and just let the dough take its time rising. Since I didn't have KA grain mix, I had to add my own grain mix of pumpkin seed, sunflower seed, linseed and wheat germ. We love this hearty and healthy bread. This is my favorite recipe to use for bread baking.
01/19/2009
This is a great bread recipe. I have made it exactly as written, but also changed the flours to make it even more 'whole grain'. I used all purpose for the starter, 1 cup of whole wheat and 1 cup of white whole wheat for the bread. The harvest grain blend gives a great nutty taste and really good texture.
11/10/2008
When I first started out making this, I questioned the consistency of the starter. It was very stiff; not what I expected. However, I followed through and completed the recipe using my stand mixer. It was easy to make. It looks like the bread in the picture! Nice grainy texture as you would expect. I would definitely make it again!
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