Oaty ciabatta

Under 60 mins
(2 pcs)
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Mean 3, rated 16 times
Oaty ciabatta
Oaty ciabatta


5 dlwater
3 dlProvena Gluten-free Jumbo Oats
1 tbspsyrup
1 1/2 tspsalt
11 gdry yeast
5 dlProvena Gluten Free Baking Flour with Oats
1 dlliquid margarine
1 1/2 dlcrumbled blue cheese or
grated cheese
2 tsporegano


  1. Stir in warm +42- (plenty of lukewarm water with rolled oats, syrup and salt. Dough whisk the liquid part of the flour, which is mixed with dry yeast. Add the remaining flour, and Saturday Running. Stir until smooth.
  2. Pour half of the dough on a baking tray with baking paper on top. Pat the dough with flour hand 15 x 30 cm size of about 1 cm thick plate. Make the end of the dough as well.
  3. Give bread to rise under a towel for about 20 minutes. Set the oven to 225 degrees.
  4. Sprinkle the bread on the surface of the cheese and oregano. Leave a 2 cm from the edges without filling.
  5. Bake in the oven at about 15 minutes. Bread is best to immediately fresh. Freezing unit doses immediately after cooling, then you will enjoy the taste of fresh always.

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