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Domaine de l’Arnot Bread

This recipes was shared by Kiwi WWOOF Hosts as a part of Kelsey's fieldwork in Central Otago. The recipe held personal significance for the Hosts as the recipe was something that their son has learned while living in France and studying Viticulture. When he returned to New Zealand, to open his own vineyard, he taught his mother how to make the bread and it is now served in the tasting room as a part of their tours.


1 kg high grade (bread) flour
1 tbsp salt
1 tbsp granulated yeast
900 mL very warm water


  1. Mix all ingredients together in a bowl to form a sticky mass.

  2. Cover with clingwrap for 4 hours (minimum, overnight in fridge is best).

  3. Shape dough:

    • Put on a baking tray and flour the surface.

    • Tip out sticky dough mass in two (2) lots and form into two long ciabatta style loaves (long rectangles).

    • Put in cold oven, and turn in on to 220°C / 430°F and bake for 50 minutes.


  • Bread will be crusty and flavourful with a light airy texture and full of holes.

  • Can be enjoyed with olive oil.

  • Can also put dough into a flatbread, dimple with fingers and brush with olive oil, adding coarse salt and rosemary before baking.

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