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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, ½ cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour. | 2. Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour. | 3. Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4″ × 10″ shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3″ × 9″ rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes. | 4. Preheat oven to 400ºF. Place a 9″ pan filled with ½″ of water on bottom rack. Bake bread on middle rack for 20–30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack. | 5. Yields 2 loaves; 8 servings. | 6. For Rolls: | 7. 2 tablespoons olive oil. | 8. 3 tablespoons cornmeal. | 9. Prepare Whole Wheat Ciabatta Bread through the first rising. Punch down dough and turn onto lightly floured surface. | 10. Divide dough into 6 portions. Using floured fingers, shape each portion into a 3″ × 3″ rectangle. | 11. Grease six 4″ × 4″ squares on a cookie sheet with olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil. | 12. Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425ºF. | 13. Bake rolls for 10–15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks. | 14. Yields 6 rolls. | 15. Note: | 16. Creating Steam When Baking Bread. | 17. Adding steam to the oven when baking bread makes a crisper, thicker crust. There are several ways to do this. You can place a pan with some water in it on the rack below the bread. You can also spritz the loaves with water a few times while the bread is baking. The steam helps keep the bread softer longer, so the crust develops more slowly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
active yeast	1	package		-	-	-	-
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
wheat flour	1/4	cup	less	102.0	21.590999999999998	3.963	0.75
oat bran	1/2	cup		115.62	31.1234	8.131	3.3041
bread flour	2 - 2 1/2	cups		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.