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Multigrain Ciabatta

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Multigrain Ciabatta is a rustic Italian-style bread featuring a light, airy crumb with a crisp crust, enriched with a blend of wholesome grains and seeds. This bread offers a delightful combination of artisan texture and nutritious ingredients, perfect for sandwiches, dipping, or serving alongside soups and salads.

Ingredients

  1. 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

Instructions

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

  1. Mix Dry Ingredients: In another bowl, whisk together bread flour, whole wheat flour, oats, sunflower seeds, flaxseeds, and salt.
  2. Combine and Mix: Add dry ingredients and olive oil to the yeast mixture. Stir until a wet, sticky dough forms.
  3. Bulk Fermentation: Cover the bowl and let dough rise at room temperature for 1 to 1.5 hours, until doubled in size.
  4. Stretch and Fold: Perform 3 sets of stretch and folds every 20 minutes to develop gluten.
  5. 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.
  6. Final Proof: Cover and let rise for 30-45 minutes until puffy.
  7. 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.
  8. Bake: Transfer dough on parchment onto the hot baking stone. Bake for 25-30 minutes until golden brown and crusty.
  9. Cool: Remove bread from oven and cool completely on a wire rack before slicing.

Notes

  1. Add herbs like rosemary, thyme, or oregano for extra flavor.
  2. Sprinkle sesame, poppy, or chia seeds on top before baking.
  3. Substitute some flours with rye or spelt for different textures and flavors.
  4. Fold in chopped olives for a Mediterranean twist.
  5. Store bread in a paper bag or loosely wrapped at room temperature for up to 2 days.
  6. Freeze sliced bread in airtight bags for up to 3 months.
  7. Refresh crust by warming in a hot oven (350°F/175°C) for 5-10 minutes.

Nutrition

Find it online: https://thefamilycooking.com/multigrain-ciabatta/