Whole-Grain Ciabatta
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
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 1 mg |
Ingredients
- Ingredients
- 1 oz fresh Yeast
- 1 ½ lbs Pastry flour (Type 405)
- 5 Tbsps
- 2 Tbsps olive oil (plus more for bowl)
- 1 oz Sea salt
- 7 ozs fine Whole wheat flour
- plus more Pastry flour (for dusting)
Preparation steps
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.
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.
Cover the bowl with plastic wrap and let rest at room temperature for about 12 hours.
The next day: Dissolve the remaining yeast into warm milk and let stand for 10 minutes.
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.
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.
Sprinkle work surface with pastry flour, then knead dough on floured surface for 2-3 minutes by hand.
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.
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.
Stretch and shape each piece of dough into a rough oval shape.
Place ovals on a lightly floured parchment-lined baking sheet.
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).
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.