Rye Ciabatta Food
CHEF JOHN'S WHOLE WHEAT CIABATTA
I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50/50 with the all-purpose flour provided just enough of that crusty, chewy 'normal' bread experience.
Provided by Chef John
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 18h15m
Yield 12
Number Of Ingredients 16
Steps:
- Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
- Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
- Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
- Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
- Remove plastic wrap from risen dough and mist the top of the dough with water.
- Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 26.6 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 0.2 g, Sodium 349.2 mg, Sugar 1 g
CHEF JOHN'S NO-KNEAD CIABATTA
This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 20h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
- Punch dough down with a spatula and fold it over a few times.
- Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
- Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 51.2 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 439.3 mg, Sugar 0.2 g
NO-KNEAD CIABATTA
This is one of my most favorite recipes. It has very few ingredients but turns out very well. When you take it out of the oven you can hear the crust crackling-very nice! Hope you like it as much as we do. (If you want to use whole wheat you can add only a half a cup to this recipe -more than that will make the bread dense) Also if you only have active dry yeast- double the yeast amount to 1/2 tsp. Note* since it is a no-knead recipe it is a pretty flat loaf with a max. height of about 5-7 inches.
Provided by Leahs Kitchen
Categories Yeast Breads
Time 30m
Yield 1 large loaf, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the water, yeast, and salt together in a large bowl.
- Add flour one cup at a time.
- Stir until all the flour is pretty much absorbed.
- Cover with a kitchen towel and set aside for 18 hours or overnight.
- In the morning uncover the dough and slightly pat it down with a rubber spatula to deflate it.
- Sprinkle cornmeal onto a baking sheet.
- With a rubber spatula scrape the wet dough out onto the pan, don't worry if it looks a little messy, straighten it out a little with floured hands.
- Set pan aside uncovered for 2 hours to rise (don't expect it to rise much).
- Preheat oven to 425F an hour before the bread will be done rising.
- Note:If you like you can sprinkle flour over the top of the risen dough right before you put it in the oven, this will give it the nice crackly floured look when it is done.
- Bake bread for 20-30 minutes. It will be done when the crust has a deep golden color. Enjoy!
Nutrition Facts : Calories 300, Fat 1, SaturatedFat 0.2, Sodium 585.5, Carbohydrate 62.9, Fiber 3.1, Sugar 0.2, Protein 8.9
RYE CIABATTA
From "Baking Sourdough Bread" by Goran Soderin and Georgel Stachal. This is a very interesting new book that explains the sourdough process very well. I have not yet made this bread, but hope to, as I just love rye. Prep time does not include the rising time. The dough requires two days to make! These have to be rather small loaves, given the amount of flour.
Provided by duonyte
Categories Sourdough Breads
Time 1h15m
Yield 10 loaves
Number Of Ingredients 6
Steps:
- Mix all the ingredients and knead well. Knead in the salt.
- Place the dough in a greased bowl. Cover with plastic film and let the dough stand in the refrigerator overnight.
- the next day, gently pour the dough onto a work surface. Fold the dough (basically the way you would a sheet of paper for placing into an envelope) Return to bowl and return to the refrigerator for app 5 hours, repeating the folding technique every hour.
- Pour the dough onto the work surface. Cut into pieces that are roughly 2 x 6 inches (10 x 15 cm) and place them on a greased baking sheet. Let them rise in the refrigerator for another 10 hours.
- Preheat oven to 450 deg F (250 deg C). Place the loaves in the oven and sprinkle a cup of water onto the floor of the oven (or use your favorite method for creating steam in the oven). Close the door and reduce the temperature to 400 deg F (210 deg C). Bake fr about 15 minutes.
Nutrition Facts : Calories 199.8, Fat 0.6, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 42, Fiber 1.9, Sugar 0.2, Protein 5.7
More about "rye ciabatta food"
HOME-BAKED RYE CIABATTA WITH OLIVES AND DRIED …
Knead in oil and tomato puree. Cover bread dough and let rise for 30 minutes in a warm place. 2. Knead dough again and form 2 loaves. Place on a lined baking sheet, cover and leave to rise for another hour. 3. Fill a refractory mold with …
From eatsmarter.com
From eatsmarter.com
CLASSIC ITALIAN CIABATTA RECIPE, PLUS 8 IDEAS FOR USING …
The French have baguettes and Italians have their ciabatta. This Italian rustic-looking loaf of bread is made from a sticky, wet dough which gives it its unique moist texture and unique flavor. Articles. Videos. Instructors. Food …
From masterclass.com
From masterclass.com
CIABATTA - AUTHENTIC AND TRADITIONAL ITALIAN BREAD RECIPE
On a lightly floured surface, roll the dough to a thickness of about ¾ inch/2cm. Fold the top of the dough down on a third, and fold the bottom of the dough up like a wallet. Likewise, fold the left side to the …
From 196flavors.com
From 196flavors.com
CIABATTA BREAD: RICHARD BERTINET’S RECIPE PARBAKE AND …
Spray inside of oven with water, or throw 5-6 ice cubes in bottom of oven; quickly slide ciabatta dough onto "baking stone" tray. Turn oven down to 435°F and set timer for 20 minutes: if you are par-baking the bread, set the …
From acanadianfoodie.com
From acanadianfoodie.com
CIABATTA BREAD RECIPE - THE SPRUCE EATS
Gather the ingredients and line two baking sheets with parchment paper. Place the flour and salt into the bowl of a stand mixer and stir lightly to combine. Add yeast, all of the oil, and 1 cup of the water, …
From thespruceeats.com
From thespruceeats.com
CRUST: FROM SOURDOUGH, SPELT AND RYE BREAD TO CIABATTA, BAGELS AND ...
First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques …
From amazon.ca
Reviews 492Format HardcoverAuthor Richard Bertinet
From amazon.ca
Reviews 492Format HardcoverAuthor Richard Bertinet
RYE CIABATTA BREAD RECIPE｜RYE FLOUR 15% - YOUTUBE
This bread is a ciabatta that combines the rye flavor with the subtle sweetness of sugar.Rye is difficult to form gluten, which lowers the volume of bread.
From youtube.com
From youtube.com
17 BEST CIABATTA SANDWICH RECIPES - TOP RECIPES
If you’re looking for ciabatta bread sandwiches that encapsulate “Italian-style,” look no further. This recipe from Betty Crocker uses ciabatta bread (of course), salami, provolone cheese, kalamata olive tapenade, shredded romaine lettuce, sweet onion, and tomato. This enormous sandwich makes 16 servings — perfect for a crowd.
From topteenrecipes.com
From topteenrecipes.com
CIABATTA INTEGRALE - (A WHOLEMEAL CIABATTA WITH MULTI-GRAINS)
Let the multi-grain mix soak for 5-10 minutes while you get on with preparing the other ingredients. Dissolve and mix the starter with the rest of the water (200g) and let this sit for a few minutes while you weigh up the flour. If you are using instant dried yeast, mix 1/4 tsp with 20g warm water and let sit for 5 minutes before mixing into ...
From sourdough.com
From sourdough.com
SOURDOUGH CIABATTA - DRIVE ME HUNGRY
Use a large, flat cookie sheet to transfer the baking mat directly onto the oven rack. Before closing the oven door, add ⅓ cup of water to the oven to create steam. See the recipe card for more details. Bake at 356 degrees F for 15 minutes. The baked ciabatta should have a thin, crispy crust with large irregular holes.
From drivemehungry.com
From drivemehungry.com
ITALIAN FOOD SNACK DARK RYE CIABATTA STOCK PHOTO (EDIT NOW) …
Find Italian Food Snack Dark Rye Ciabatta stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
From shutterstock.com
From shutterstock.com
KAISER & CIABATTA BUNS
Bake Shop - Ciabatta Buns, 4 Each, $3.49. Baked in Store. Great to make sandwiches filled with Italian meats, cheese and tomatoes. Ciabatta bread also works well in …
From saveonfoods.com
From saveonfoods.com
RANKING BREADS BY HOW HEALTHY THEY ARE - MEL MAGAZINE
6) White Bread, Ciabatta, Focaccia and Baguette (tied): “These are all, more or less, a riff on the same recipe,” Hunnes says. “Sometimes, though, ciabatta and focaccia have added fats, which can affect how healthy they are.”. More specifically, Friedman says, “Consuming white bread can cause a spike in blood sugar, weight gain and ...
From melmagazine.com
From melmagazine.com
WHAT ARE THE DIFFERENT WAYS TO USE CIABATTA BREAD?
This little known plugin reveals the answer. Bread can be dipped into olive oil. Ciabatta can also be used to make croutons to serve on top of salads to provide different texture and flavor. The bread is chopped up into bite-sized pieces and tossed in olive oil and garlic or other seasonings. The pieces are then baked or fried until they become ...
From delightedcooking.com
From delightedcooking.com
WOOLWORTHS LIGHT RYE CIABATTA ROLL - CALORIECOUNTER.COM.AU
Food Energy in Woolworths Light Rye Ciabatta Roll. If you were to add 80 grams of Woolworths Light Rye Ciabatta Roll to your meal, your calorie count would increase by 222, equivalent to 928 kilojoules. Use the slider to adjust the food serving size to suit your specific requirements. Protein and Fat in Woolworths Light Rye Ciabatta Roll . There are 9g of protein and 3g of fat …
From caloriecounter.com.au
From caloriecounter.com.au
50% RYE SOURDOUGH BREAD WITH CARAWAY SEEDS - MAMA CIABATTA
When all flour is mixed with water, stop mixing, cover your dough with a clean kitchen towel to prevent it from drying, and let it rest for about 20 minutes. Add salt and mix the dough at low speed for 5 minutes. During the last 2 minutes of mixing, gradually add caraway seeds. Let your dough rest for another 20 minutes.
From mamaciabatta.com
From mamaciabatta.com
SOURDOUGH CIABATTA | EASY RECIPE FOR THE FAMOUS ITALIAN BREAD
A normal ciabatta is white bread, so we are only using bread flour. I am using an Italian flour called Caputo Manitoba Oro. The hydration is very high at 90%, which is important for the result. The salt content is a bit over 2% and the inoculation is 20%. Some olive oil is added for extra extensibility and extra self-life.
From foodgeek.dk
From foodgeek.dk
CIABATTA SANDWICH RYE - CHOITHRAMS UAE
Goodnes Foods Tuna Wrap 250g. Each. AED 15.50. 0. Save to My Lists. + Create a new list.
From choithrams.com
From choithrams.com
RECIPE: RYE CIABATTA FROM NINA STEP BY STEP WITH PICTURES
In a bowl mix water, milk, yeast, salt, sugar, oil, liquid malt. Add the rye flour, sifted wheat flour, seeds, dry herbs and mix the dough for 3-4 minutes with a spoon.
From handy.recipes
From handy.recipes
CIABATTA WITH A TOUCH OF RYE – PHIL'S HOME KITCHEN
Although I am an unashamed bread addict, I will confess that until fairly recently I have never got excited by ciabatta; I have tried many ciabatta but have never really been blown away by the flavour - and particularly with bread, I like to be blown away! re-photographed - June 2018 This recipe, however, is a revelation…
From philshomekitchen.org
From philshomekitchen.org
RYE CIABATTA STUFFED WITH HAM, TOMATOES, HERBS AND CREAM SAUCE …
Photo about Rye ciabatta stuffed with ham, tomatoes, herbs and cream sauce on a light background. Image of cheese, food, dinner - 206944114
From dreamstime.com
From dreamstime.com
GOOD ‘CIABATTA’ - WILD RYE'S, PAMBULA TRAVELLER REVIEWS - TRIPADVISOR
Wild Rye's: Good ‘Ciabatta’ - See 237 traveler reviews, 36 candid photos, and great deals for Pambula, Australia, at Tripadvisor.
From tripadvisor.ca
From tripadvisor.ca
CIABATTA BREAD - THE HOLE STORY - ALL OUR WAY
Cover the cloth with a towel and proof for about 45 to 60 minutes. The loaves will increase about 1 ½ times. Preheat oven to 500 o as the loaves are proofing. Invert the loaves out of the couche and stretch to the typical Ciabatta shape by gently grasping the ends of …
From allourway.com
From allourway.com
CíABATTA ROLLS WITH WHOLE RYE | FOOD, CIABATTA, HOMEMADE
Sep 10, 2017 - This Pin was discovered by Litla Brauðstofan. Discover (and save!) your own Pins on Pinterest
From pinterest.ca
From pinterest.ca
RYE CIABATTA SANDWICH WITH SMOKED SALMON AND CREAM CHEESE …
Photo about rye ciabatta sandwich with smoked salmon and cream cheese on olive board, shallow focus. Image of cuisine, food, snack - 233367367 Image of cuisine, food, snack - 233367367 Rye Ciabatta Sandwich With Smoked Salmon And Cream Cheese On Olive Board Stock Image - Image of cuisine, food: 233367367
From dreamstime.com
From dreamstime.com
CIABATTA ROLLS - KING ARTHUR BAKING
Grease your hands, as well. Turn the dough out of the bowl onto the lightly greased work surface. Divide it into 12 pieces, about 80g (2 1/4 ounces) each. Round each into a ball. Gently stretch the balls into flattened disks, about 3 1/2" wide, and place them on the prepared baking sheets, six to a sheet.
From kingarthurbaking.com
From kingarthurbaking.com
AMAZON.CA:CUSTOMER REVIEWS: BREAD: FROM CIABATTA TO RYE
SOURDOUGH POOLISH CIABATTA WITH WHOLE RYE GRAINS AND ROSEMARY
Mix the flour, salt, rosemary, and rye grains in a large bowl. Then, add the water, olive oil, and poolish. Mix with a paddle (or use a mixer if you've got one) for about 5-7 minutes until the dough starts looking smooth and proper. Mine looked like this:
From thefreshloaf.com
From thefreshloaf.com
RUSTIC ITALIAN CIABATTA | KING ARTHUR BAKING
Instructions. To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours. To make the dough: Add the water to the biga, mixing to incorporate the two. Combine the flour, yeast, and salt in ...
From kingarthurbaking.com
From kingarthurbaking.com
SOURDOUGH CIABATTA ROLLS – WILD YEAST
26 g olive oil. 610 g mature 100%-hydration sourdough starter. 355 g water. semolina flour and extra white flour for dusting. Method: In a large bowl, combine flours, salt, olive oil, starter, and about 280 g of the water. Mix with your hands until the ingredients cohere. Turn the dough out onto an unfloured counter and mix (knead) until the ...
From wildyeastblog.com
From wildyeastblog.com
CIABATTA WITH A TOUCH OF RYE – PHIL'S HOME KITCHEN
470g cold tap water. 30ml extra-virgin olive oil, plus extra for handling. fine semolina for dusting and working on. (1) Mix the flours, salt and yeast together in a large bowl. Add the water and the oil and mix well to give a wet, lumpy mass. …
From philshomekitchen.org
From philshomekitchen.org
LAGER RYE CIABATTA | THE FRESH LOAF
140 grams water. ferment 3 days in fridge. 160 grams bread flour. 52 grams lager beer. 5 grams salt. 3 grams active dry yeast. Mix with stand mixer, knead 10 minutes using dough hook. Move to oiled bowl to raise 90 minutes or approx. double in mass. Stretch and fold 8 - 10 times, shape into loaf, oil top and cover.
From thefreshloaf.com
From thefreshloaf.com
HOW TO MAKE CIABATTA BREAD FROM SCRATCH | TASTE OF HOME
Step 2: Make the dough. To prepare the dough, combine the biga along with the dough ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest speed setting until the ingredients are incorporated. Continue mixing for 4-6 minutes until the dough pulls away from the sides of the bowl.
From tasteofhome.com
From tasteofhome.com
10 BEST CIABATTA BREAD APPETIZERS RECIPES - YUMMLY
lemons, soft goat cheese, ciabatta bread, sea salt, olive oil and 3 more Mushroom & Gruyere Bruschetta View from Great Island cracked black pepper, sherry, cremini mushrooms, salt, garlic and 4 more
From yummly.com
From yummly.com
HOMEMADE RYE CIABATTA BREAD READY TO EAT SPIKELETS OF RYE IN A ...
Download this Homemade Rye Ciabatta Bread Ready To Eat Spikelets Of Rye In A Background photo now. And search more of iStock's library of royalty-free stock images that features Backgrounds photos available for quick and easy download.
From istockphoto.com
From istockphoto.com
ALL RECIPES FOR YOU: RYE CIABATTA
I have not yet made this bread, but hope to, as I just love rye. Prep time does not include the rising time. The dough requires two days to make! These have to be rather small loaves, given the amount of flour. -- posted by
From allrecipes103.blogspot.com
From allrecipes103.blogspot.com
RAŽENA CIABATTA KONCENTRAT - DATA-BAK
Data-Bak d.o.o. Putine 44, Zdenci Brdovečki . HR-10291 Prigorje Brdovečko. Tel: +385 1 3397 298. Fax: +385 1 3397 234. E-mail: [email protected]
From data-bak.hr
From data-bak.hr
FOOD WISHES VIDEO RECIPES: NO-KNEAD CIABATTA - BLOGGER
I modify the recipe - and use all white flour, but for a handful of rye flour to give the dough a bit of bite. The flavour is amazing. The flavour is amazing. I do have one question - the loaf is really, really big.
From foodwishes.blogspot.com
From foodwishes.blogspot.com
WHOLE WHEAT CIABATTA ROLLS - CLEAN EATING - 90/10 NUTRITION
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.
From 9010nutrition.com
From 9010nutrition.com
TRADITIONAL ITALIAN CIABATTA BREAD - AN ITALIAN IN MY KITCHEN
How to make Traditional Ciabatta Bread. First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga.
From anitalianinmykitchen.com
From anitalianinmykitchen.com
10 THINGS YOU DIDN'T KNOW ABOUT RYE, THE WORLD'S MOST ... - FOOD …
Rye has long been the underdog grain, associated with the lower class and relegated to the status of “acquired taste.” But not everywhere. There are countries – Russia, Poland, all of Scandinavia – that have long embraced rye, serving their coarse black breads proudly. Learn more about this hearty winter grain with these fun facts.
From foodrepublic.com
From foodrepublic.com
EASY HOMEMADE 3 HOUR CIABATTA - THE BRICK KITCHEN
Instructions. Easy Homemade 3 Hour Ciabatta. Whisk together the flour, yeast, salt and sugar in the bowl of a stand mixer. Add the lukewarm water and knead with the dough hook for 8-10 minutes. If making by hand, use a large spoon and stir vigorously. The dough will seem very wet and sticky, and should stick to the bottom and sides of the bowl ...
From thebrickkitchen.com
From thebrickkitchen.com
FOODS WITH RYE
Foods With Rye show list info. Barley is a very underrated type of cereal. It makes delicious bread and can even be used for desserts! 55 users · 108 views made by Ute. avg. score: 5 of 15 (31%) required scores: 1, 2, 3, 5, 8 list stats leaders vote Vote print comments. type to search. How many have you tried? Page 1 of 1 1. Rye Bread 2. Rye Roll 3. Rye Toast 4. …
From listchallenges.com
From listchallenges.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love