Healthy and tasty Easter Ciabatta with grape seed flour
Grape seed flour is a dark brown flour that is obtained from the seeds of grapes. It is particularly rich in OPC (oligomeric proanthocyanidins), a phytochemical. OPC has an antioxidant effect and binds free radicals, which attack the body cells and cause oxidative stress. Since OPC is heat-resistant, grape seed flour is ideal for making desserts, cakes or bread. It can be replaced by 5-10% of the flour content specified in the recipe.
The fountain of youth flour
Grape seed flour ensures that the skin cells are supplied with sufficient oxygen and nutrients and is an excellent anti-aging agent. The antioxidant OPC contained in the flour is one of the strongest and most effective antioxidants. The antioxidant effect of OPC is significantly stronger than e.g. that of vitamin E and vitamin C and also has anti-inflammatory effects.
The most important property of OPC with regard to our skin is that the phytochemical can repair collagen that has become “brittle”. This leads to skin regeneration and tightening and supports collagen synthesis. Fragile, unstable collagen usually shows up in wrinkled skin. By adding OPC, the skin can become firmer and wrinkle-free again.
In addition, the OPC contained in the grape seed flour can also be effective against cardiovascular diseases and other diseases that are related to oxidation and collagen-forming processes.
Oster Ciabatta with grape seed flour – a recipe created by Vinoble Cosmetics especially for you
In keeping with Easter, we present our healthy and tasty Vinoble Cosmetics Easter Ciabatta with grape seed flour. We wish you a lot of fun and good luck!
450 g flour (smooth)
2 tablespoons of grape seed flour (order online at hartlieb.at – Ölmühle Hartlieb)
15 g Germ
250 ml water (lukewarm)
1 tsp sugar
1 tablespoon of olive oil
1 tsp salt
Flour (for the work surface)
For the ciabatta germ, mix with lukewarm water, add sugar and let rise for 10 minutes. Mix both flours with olive oil and salt and gradually work in the germ water. Knead until you get a smooth dough that is easily detached from the bowl. Cover the bowl with cling film and let the dough rise in a warm place for 1 hour.
Knead the dough briefly on a floured surface, divide it into two parts and roll it out to a rectangle of approx. 30 x 15 cm each. Fold in the short sides once and fold the dough lengthways into the typical Ciabatta shape.
Place on a baking sheet lined with baking paper and let rise again for 20 minutes. Bake in the preheated oven at 210 ° C on the second shelf for approx. 35 minutes. Let the ciabatta cool on a wire rack.
We recommend a glass of South Styrian wine and a great Vinoble Cosmetics care product. Take a look at our online shop. I am sure there is something for you here.