Chapata is the Spanish word for Ciabatta, an Italian yeast bread. Typically made with white flour, this chapata uses a wholegrain flour blend that includes whole wheat flour and spelt flour for a healthier and heartier twist on the Italian classic. This recipe outlines instructions for dough preparation in a bread machine. Bake time on this bread is 20 minutes, but be sure to let it rest both before shaping and after in order to get a good rise on your loaf.
- 280 milliliters water
- 2 tablespoons extra-virgin olive oil
- 250 grams strong flour
- 50 grams whole wheat flour
- 50 grams spelt flour (wholegrain)
- 12 grams yeast (dried brewer’s)
- 2 teaspoons salt (to taste.)
- To prepare in the bread maker, add the ingredients to the bread maker in the order above. Avoid allowing the salt to come into contact with the yeast.
- Set the program to mix for 15 minutes. Leave to rest for 1 1/2 hours in the machine.
- Lightly flour a large sheet of baking paper and turn out the dough onto the paper. The dough should be soft and sticky.
- Roughly form the dough into a rectangle. Lift the long sides of the paper and fold over into a parcel, as ‘en papillote,’ and secure with a peg.
- Leave to rest for another 30 minutes.
- Pre-heat the oven to 220C.
- Open the parcel and bake in the oven for 20 minutes or until the crust is golden and the base sounds hollow when tapped.
|Calories340Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.