Whole Wheat Ciabatta Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 453 μg | (151 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams all-purpose flour
- 100 grams Whole wheat flour (Type 1700)
- 300 milliliters lukewarm water
- 1 cube fresh Yeast (42 grams or approximately 1 1/2 ounces)
- 3 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
Preparation steps
Place the flour in a bowl. Mix in the whole wheat flour, reserving 1 tablespoon of whole wheat flour to set aside. Add 2 tablespoons of oil and the salt to the flour mixture and mix thoroughly. Crumble the yeast into the lukewarm water, stir until smooth, then mix with the flour. Knead into a smooth dough with the dough hook of the electric hand mixer, then cover and let rise in a warm place for about 45 minutes.
Knead the dough thoroughly on a floured work surface. Shape into 2 balls and let rise again for about 45 minutes. Pull the dough balls into loaf shapes. Brush with oil and sprinkle with the previously set-aside whole wheat flour. Bake in a preheated oven at 240°C (approximately 475°C) for 10 minutes, then lower the temperature to 200°C (approximately 400°F) and bake another 15-20 minutes.
