Multigrain Ciabatta

Why You’ll Love This Recipe

• Light and Airy: Classic ciabatta texture with open crumb and crisp crust.

• Wholesome Grains: Multigrains and seeds add nutrition and nutty flavor.

• Rustic and Flavorful: Perfect balance of artisan bread and hearty grains.

• Versatile: Ideal for paninis, bruschetta, or as a side loaf.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cups warm water (110°F/45°C)

• 2 teaspoons active dry yeast

• 1 tablespoon honey or maple syrup

• 1 cup bread flour

• 3/4 cup whole wheat flour

• 1/2 cup rolled oats

• 1/4 cup sunflower seeds

• 2 tablespoons flaxseeds

• 1 teaspoon salt

• 2 tablespoons olive oil

Directions

1. Activate Yeast: In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In another bowl, whisk together bread flour, whole wheat flour, oats, sunflower seeds, flaxseeds, and salt.

3. Combine and Mix: Add dry ingredients and olive oil to the yeast mixture. Stir until a wet, sticky dough forms.

4. Bulk Fermentation: Cover the bowl and let dough rise at room temperature for 1 to 1.5 hours, until doubled in size.

5. Stretch and Fold: Perform 3 sets of stretch and folds every 20 minutes to develop gluten.

6. Shape Loaf: Turn dough onto a well-floured surface, shape into an elongated oval (ciabatta shape) without deflating too much. Place on a parchment-lined baking sheet.

7. Final Proof: Cover and let rise for 30-45 minutes until puffy.

8. Preheat Oven: Preheat oven to 450°F (230°C). Place a baking stone or heavy baking sheet inside to heat, and place a pan of water at the bottom for steam.

9. Bake: Transfer dough on parchment onto the hot baking stone. Bake for 25-30 minutes until golden brown and crusty.

10. Cool: Remove bread from oven and cool completely on a wire rack before slicing.

Servings and Timing

• Servings: 10-12 slices

• Preparation Time: 20 minutes

• Rising Time: 2-3 hours (including stretch and folds)

• Baking Time: 25-30 minutes

• Total Time: About 3.5-4 hours

Variations

• Add Herbs: Mix in rosemary, thyme, or oregano for an herby flavor.

• Seed Toppings: Sprinkle sesame, poppy, or chia seeds on top before baking.

• Grain Swap: Substitute some flours with rye or spelt for different flavors.

• Olive Addition: Fold in chopped olives for a Mediterranean twist.

Storage/Reheating

• Storage: Store bread in a paper bag or loosely wrapped at room temperature for up to 2 days.

• Freezing: Slice and freeze bread in airtight bags for up to 3 months.

• Reheating: Refresh crust by warming in a hot oven (350°F/175°C) for 5-10 minutes.

FAQs

What makes ciabatta different from other breads?

Ciabatta has a high hydration dough, creating a light, airy crumb and thin crust.

How do I handle sticky ciabatta dough?

Use wet hands and minimal flour to prevent sticking; avoid over-kneading.

Can I make this bread gluten-free?

Traditional ciabatta relies on gluten; gluten-free versions require special flours and binders.

Can I use a bread machine?

Bread machines aren’t ideal due to ciabatta’s high hydration and shaping requirements.

How do I get a crispy crust?

Use steam during baking and a hot baking surface.

Can I freeze the dough?

Yes, freeze after bulk fermentation and thaw before shaping.

Can I add seeds or nuts inside the dough?

Yes, fold them in during mixing.

How do I know when the bread is done?

It should be golden brown and sound hollow when tapped.

Can I bake smaller rolls instead?

Yes, shape dough into smaller portions and reduce baking time.

How do I store leftover ciabatta?

Wrap loosely in paper or a cloth to preserve crust.

Conclusion

Multigrain Ciabatta combines the airy, crusty charm of traditional Italian bread with the wholesome flavor and nutrition of multigrains and seeds. Its unique texture and hearty taste make it a wonderful addition to your homemade bread repertoire.