Made from whole wheat flour with flax, pumpkin seeds and polenta, this bread has a crisp crust and huge bubbles (open crumb structure) brought about by the high hydration of the dough. Our ciabattas are leavened by our own aged starter and undergo cold fermentation for 48 hours giving it it’s distinct flavor profile – nutty, tangy, chewy. No sugar added and no fat added, this bread could fit in easy in almost any strict diet.
Also available in a bigger Omnigrain Ciabatta (345g) variant.
This bread will hold for 4-5 days in room temperature. Be sure to keep it in an airtight bread box as much as possible to preserve the texture of the bread.
Recommended reheating instructions:
Conventional oven/oven toaster/convection oven: 180ºC for 10 minutes. You may tent the bread with foil if you do not prefer brown crunchy bits. You may also mist the bread prior to heating to make them softer.
NEVER USE THE MICROWAVE UNLESS YOU HAVE NO OTHER OPTION! If you must use the microwave, be sure to mist some water on the bread. Heat for 30-60 seconds and consume immediately as the microwave method of heating really dries up the bread and leaves it hard if not consumed immediately.