Some people think that regular bread is a little too hardish for sandwich and toast bread is too beaten. But tender ciabatta with holes in a soft part – oh, my! In order to highlight some ingredients common flavor is not enough and we developed a new recipe with malt. It seems the same, but there is a nice aftertaste, which makes it unusual. Malted mini-ciabatta is not suitable for bakeries, but in sandwich shops it will become a real hit.
Ingredients: wheat flour, water, salt, olive oil, malt, predough.
Borodinsky bread Black wheat toast bread Village non-yeasted bread Bavaria bread Village wheat bread Round grain bread Ciabatta Black mini-ciabatta Mini-ciabatta Bun with sesame Grain bun Classical bun Multigrain long loaf Grain toast bread Non-yeasted baguette Long loaf with seaweed and salt Grain baguette Village malted bread Baguette Soon something tasty will appear here