Quick Chapata with Spelt Flour

Name: Quick Chapata with Spelt Flour
Total time: 5100 s
Yield: 4 servings
Ingredients: 1 2/11 cups water; 2 tablespoons extra-virgin olive oil; 1 5/6 cups strong flour; 6 2/3 tablespoons whole wheat flour; 1 3/4 ounces spelt flour wholegrain; 1 tablespoon yeast dried brewer’s; 2 teaspoons salt to taste.

La Cocina de Babel

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7Ingredients

340Calories

85Minutes

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.

Ingredients

servings:

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.)

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Directions

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.

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