Three Grain Raisin Ciabatta

Moist Italian bread with a crisp crust and raisins, too.
  • Yields 3 ciabatta
  • Details

    • Serving Size: 1 slice


      California Raisins

      • 1 1/2 cups water
      • 2 1/4 cups California raisins


      • 2 ounce compressed fresh yeast cake
      • 1 3/4 cups warm water
      • 5 1/3 cups bread flour, divided
      • Reserved liquid from raisins
      • 1/2 cup stone-ground kamut flour
      • 1/2 cup rye flour
      • 2 teaspoons kosher salt
      • 1 1/2 teaspoons cardamom, toasted
      • Additional flour; as needed for dusting
      • 1 1/3 cups semolina for baking ciabatta


      A day ahead, soak raisins in water at least 8 hours or overnight.

      Drain water from raisins and reserve both. To make sponge, dissolve yeast in warm water. Add 2 cups flour and mix until smooth, about 4 to 5 minutes. Cover and let stand for 1 1/2 to 2 hours in proof box or other warm place.

      In mixer bowl, combine sponge and raisin water; mix until smooth. Combine flours, salt and cardamom. Add to sponge and beat until smooth. Add reserved raisins and mix by hand for 1 minute. Cover and allow to stand until doubled. Every 25 minutes, while dough is fermenting, dust lightly with flour and turn out onto a floured table and dust lightly, again. Gently stretch dough and fold over while stretching, turn dough and stretch slightly again and fold over. Return to bowl; cover and allow to stand another 25 minutes and repeat stretching 2 more times.

      Shaping the Dough
      Preheat oven to 500ºF. Dust sheet pan with semolina; place three 8×16-inch strips of parchment on top and dust parchment with semolina. Set aside. Dust work surface liberally with flour and turn dough on top. Dust top of dough liberally with flour. With bench scraper, cut into 3 equal pieces. Carefully, lift each piece of dough onto a separate strip of parchment on prepared pan and let stand in warm place or proof box until almost doubled in size.

      Baking the Bread
      Put 5 or 6 pieces of ice in a pie pan and place in oven. Bake ciabatta for 20 to 25 minutes at 500ºF or until crust is deep golden brown. Cool on wire rack.

      Before slicing, return loaf to oven to crisp the crust.

      Nutrition Facts Per Serving

      Calories 140 (4% from fat); Total Fat 0.5g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 30g; (Dietary Fiber 2g; Sugars 8g; ); Iron 2mg; Sodium 110mg; Calcium 9mg; Potassium 131mg

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