Recipes from Gascony and the Basque Country, France: Zopako (Basque Soup Bread)

Recipes from Gascony and the Basque Country, France

Zopako (Basque Soup Bread)

Country: Gascony and the Basque Country, France
Course: Bread
Makes: 2 small loaves


  • 1 1/3 cup lukewarm water
  • 1/4 tsp instant dry yeast
  • 4 cups all-flour, plus extra for shaping
  • 1/2 cup spelt flour
  • 2 tsp fine salt
  1. The day before you want to serve your bread: Mix the water with the yeast, then add the all-purpose flour, the spelt flour and the salt.
  2. Knead until you get a firm dough, then put in a bowl and cover with plastic wrap. Leave at room temperature for 12 hours.
  3. Once the dough has risen, shape it into a long loaf and place it on a baking sheet lined with wax paper. Cover and let stand for 30 minutes, then dust with flour and use a rolling pin to press down hard in the center. You'll end up with two loaves joined by a thin bit in the middle.
  4. Let rise for 30 minutes more, then put a small oven-safe dish full of water on the bottom shelf of your oven. Now put the bread in and bake at 465 degrees for 20 minutes. Reduce the heat to 390 degrees and continue to bake for 15 to 25 minutes, or until you get a nice golden color.