Horseshoe ciabatta

Name: Horseshoe ciabatta
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1/2 cube (20 g) fresh yeast; 1/2 package (500 g) Baking mix for ciabatta; 2 TABLESPOONS Poppy; 2 TABLESPOONS Sesame; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp Flour; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1/2 cube (20 g) fresh yeast
1/2 package (500 g) Baking mix for ciabatta
2 TABLESPOONS Poppy
2 TABLESPOONS Sesame
2 TABLESPOONS Sunflower seeds
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 300 ml lukewarm water and add the baking mixture. Knead briefly with the dough hooks of the hand mixer at the lowest setting, then knead for 3 minutes at the highest setting to form a smooth, elastic dough. Cover the dough and let it rise in a warm place for approx. 30 minutes. Divide the dough into 10 parts, roll into strands of approx. 20 cm in length with floured hands and place in horseshoes.
2
Place on two baking trays lined with baking paper. Spread the rolls with some water and sprinkle with poppy, sesame and sunflower seeds. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Let them cool down on a grill