This ciabatta can be made with wheat flour or spelt, an ancient grain. The addition of Kikkoman enhances the flavour of the bread
- Serves8-10 slices
- Preparation Time10 mins
- Additional Time2 hours proving
- Cooking Time50 mins
- 500 g wheat flour or spelt flour
- 3 packets dry yeast (equates 21 g)
- 40 ml Kikkoman naturally brewed Soy Sauce
- 250 ml lukewarm water
Mix dry yeast and soy sauce in warm water. Knead the flour with the water mixture. Put into a bowl and cover with cling film. Leave the dough to rise in a warm place for about an hour. Then put it on a floured work surface. Don't knead the dough anymore, but bring it into shape with a dough scraper. Put it on a baking tray lined with baking paper and let it rest again for another hour. Preheat the oven to 200 degrees and bake the ciabatta for 50 minutes.
If you want to make the ciabatta with wholegrain or a wholegrain spelt flour, add more water to the dough.