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Baking mix spelt ciabatta with olives
Baking mix spelt ciabatta with olives
The “spelt ciabatta with olives” is a dream for all fans and connoisseurs of Mediterranean food!
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So easy to bake
It’s so easy to bake 2 spelt ciabattas:
- Open the freshness seal, put the baking mix in a bowl, mix 400 ml of lukewarm water (see water line in the can) with 2 tablespoons of olive oil and add to the baking mix. Knead the dough by hand, with the food processor or with the Thermomix for about 3 minutes.
- Cover the dough and let it rest in the bowl at room temperature (approx. 24 °C) for 20 – 30 minutes.
- Ciabatta bread:Press the dough into a flat rectangle (approx. 29 x 21 cm), use a dough scraper to fold the first third over the second third and place the third third on top. Then place on a baking tray lined with baking paper.
- Ciabatta rolls:Form the dough into a roll and cut out 6 pieces (200 g each) using a dough scraper. Press the individual pieces into a flat rectangle (approx. 12 x 21 cm), fold the first third over the second third using a dough scraper and place the third third on top. Then place on a baking tray lined with baking paper.
- Cover and let rest for another 20 minutes at room temperature. Preheat the oven to 230 °C (top and bottom heat).
- Cut the ciabatta lengthwise 2 cm deep with a sharp knife and sprinkle the ciabatta with some flour.
- Bake the ciabattas at 230 °C for 10 minutes, then reduce the temperature to 190 °C and bake for another 15 minutes. Remove from the baking tray and allow to cool for 10 minutes.
Inspiration
Further information
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You only need
400 ml water
2 tbsp olive oil -
Tips
To form:
Since the ciabatta dough is a bit sticky, we recommend flouring your hands and the work surface well when shaping the bread and shaping the ciabattas quickly.
Bake:
To make the ciabattas crispier, moisten the baking paper with a little water, not the bread!
Collapsible content
ingredient list
We only use ingredients that come from Austria. We make sure to use regional and sustainably grown products - and of course only the flour from our Stöber mill.
Of course, we also avoid the use of genetic engineering, artificial flavors, colors and preservatives.
Spelt flour, salt, dry yeast,Organic spelt sourdough, garlic granules, dried olives
Allergen Information: Allergens, including cereals containing gluten, are written in bold .
Nutritional information
100g of finished pastries contain:
- Energy: 1486 kJ / 355 kcal
- Fat: 6.4 g
- Saturated fatty acids: 0.9 g
- Carbohydrates: 62 g
- Sugar: 0.9 g
- Dietary fiber: 3.6 g
- Protein: 11 g
- Salt: 2.1 g
Net filling quantity
769 g