Basic Healthy Recipe

Whole-Grain Ciabatta

with Olive Oil and Sea Salt
Average: 5 (1 vote)
(1 vote)
Whole-Grain Ciabatta

Whole-Grain Ciabatta - Crisp on the outside, soft on the inside - the Italian bread always satisfies

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Health Score:
6,0 / 10
1 hr 30 min.
ready in 16 h.
Ready in

Healthy, because

Even smarter

Nutritional values

The wholemeal flour makes the ciabatta dough richer in fibre and spicier. If you add chopped walnuts or olives to the ciabatta dough, you get an extra portion of healthy fatty acids.

If you like the ciabatta with larger pores, take a little more water. By the way: The ciabatta bread can be frozen very well. Simply place the completely cooled loaves in whole or halved in freezer bags and close them well. Defrost if necessary and warm up briefly in the oven if necessary. If you would like to have a higher proportion of whole grain, you can use type 1050 for the flour or use 450 grams of whole grain and the same amount of white flour. The higher the proportion of wholemeal, the more liquid the dough needs, add a little more water to the yeast dough so that your bread does not get too dry
To a salad, antipasti, soup or grilled it fits ideally. Use the bread for bruschetta, sandwiches or as panini

1 piece contains
(Percentage of daily recommendation)
Calorie273 kcal(13 %)
Protein8 g(8 %)
Fat2 g(2 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate29 μg(10 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium136 mg(3 %)
Calcium20 mg(2 %)
Magnesium34 mg(11 %)
Iron1.6 mg(11 %)
Iodine1 μg(1 %)
Zinc1.2 mg(15 %)
Saturated fatty acids0.4 g
Uric acid46 mg
Cholesterol1 mg
Development of this recipe:


1 ounce fresh Yeast
1 ½ pounds Pastry flour (Type 405)
5 tablespoons
2 tablespoons olive oil (plus more for bowl)
1 ounce Sea salt
7 ounces fine Whole wheat flour
plus more Pastry flour (for dusting)
How healthy are the main ingredients?
Whole wheat flourolive oil

Kitchen utensils

1 Small pot, 1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Hand mixer, 1 Parchment paper, 1 Oven rack, 1 Plastic wrap, 1 Kitchen towel

Preparation steps

Whole-Grain Ciabatta preparation step 1

The night before: Crumble 5 grams (approximately 1 teaspoon) yeast into 250-260 ml (approximately 1 cup) lukewarm water in a bowl and let stand for 10 minutes.

Whole-Grain Ciabatta preparation step 2

Add 350 grams (about 1 1/2 cups) pastry flour to the yeast mixture, stirring with a wooden spoon for about 5 minutes to form a sticky dough.

Whole-Grain Ciabatta preparation step 3

Cover the bowl with plastic wrap and let rest at room temperature for about 12 hours.

Whole-Grain Ciabatta preparation step 4

The next day: Dissolve the remaining yeast into warm milk and let stand for 10 minutes.

Whole-Grain Ciabatta preparation step 5

Add 250 ml (approximately 1 cup) room-temperature water and oil to the dough and knead to combine with the dough hook of a hand mixer. 

Whole-Grain Ciabatta preparation step 6

Combine salt, remaining pastry flour and whole-wheat flour in a bowl, then gradually knead into the dough, then knead for about 4 minutes more.

Whole-Grain Ciabatta preparation step 7

Sprinkle work surface with pastry flour, then knead dough on floured surface for 2-3 minutes by hand.

Whole-Grain Ciabatta preparation step 8

Place dough in a lightly oiled bowl. Add dough, turn to coat with oil and cover with plastic wrap. Let rise in a warm spot until doubled in bulk, about 1 1/2 hours. The texture should now be fluffy, sticky and stretchy.

Whole-Grain Ciabatta preparation step 9

Use a knife to divide dough into 4 equal portions. On a floured surface, use a rolling pin to flatten the dough into small discs.

Whole-Grain Ciabatta preparation step 10

Stretch and shape each piece of dough into a rough oval shape.

Whole-Grain Ciabatta preparation step 11

Place ovals on a lightly floured parchment-lined baking sheet.

Whole-Grain Ciabatta preparation step 12

Use your fingertips to create some "dimples" in the dough. Dust a kitchen towel with flour and drape over the ovals. Let rise for 1-2 hours. Preheat oven to 250°C (fan 220°C, gas: mark 4-5) (approximately 500°F).

Whole-Grain Ciabatta preparation step 13

Transfer 2 loaves and parchment to another baking sheet and place on middle rack of oven. Sray oven walls with a little water. Bake until loaves are golden, 20-25 minutes. Let cool on a cooling rack before serving. Repeat to bake remaining 2 loaves.