Wholemeal ciabatta bread with seeds

4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of eggs
Traces of eggs
Traces of lupins
Traces of lupins
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 0.217 kg
Water 0.196 l
Table salt 3.913 g
Sourdough 0.065 kg
Yeast 4.348 g
Multicereals 0.022 kg

Kneading time: 15'

Dough temperature: 24 ºC

1st Fermentation of the dough without dividing: 1h 30´

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: 30´

Cooking time: 35´

Oven temperature: 210 ºC


  • Knead everything together until you obtain a fine, elastic dough.
  • Leave the dough in a kneading trough for 1h and 30' until the volume doubles.
  • On a floured surface, cut the dough into 450g strips without degassing, then let stand for 10'.
  • Form the ciabatta by rolling the strips up on themselves on the surface with seeds.
  • Place them on floured wooden boards.
  • Leave to ferment for 30 minutes.
  • Steam bake.
Nutritional information (1 portion)
Fiber 4.62 g
Saturates 0.17 g
Monounsaturated fatty acids 0.13 g
Polyunsaturated fatty acids 0.51 g
Cholesterol 0.0 mg
Calcium 18.61 mg
Iron 1.74 mg
Zinc 0.96 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 39.7 ug
Salt (Sodium) 305.78 mg
Sugars 0.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.