Wholemeal ciabatta bread with seeds
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Fine wholemeal flour
0.208 kg
Water
0.188 l
Flour enhancer
2.083 g
Table salt
3.75 g
Multicereals
0.021 kg
Goxo flour (W 170 - 200)
0.25 kg
Water
0.125 l
Table salt
0.5 g
Elaboration
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
METHOD
- 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)
Energy
340.17
kcal
Carbohydrates
68.79
g
Proteins
9.86
g
Lipids
1.57
g
Fiber
5.69
g
Saturates
0.22
g
Monounsaturated fatty acids
0.17
g
Polyunsaturated fatty acids
0.68
g
Cholesterol
0.0
mg
Calcium
23.43
mg
Iron
2.08
mg
Zinc
1.22
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
46.21
ug
Salt (Sodium)
331.89
mg
Sugars
0.1
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed