Village Bread

Name: Village Bread (Köy ekmeği)
Cuisine: Turkish
Ingredients: scant teaspoon olive or sunflower oil; scant teaspoon olive or sunflower oil; 1 lb/450 g wholemeal flour; 8 oz/225 g strong unbleached flour; 1 teaspoon salt; 12-14 fl oz/350-400 ml cold water; ½ oz/15 g fresh yeast, or ½ oz/7 g dried yeast; ½ oz/15 g fresh yeast, or ½ oz/7 g dried yeast; ½ teaspoon sugar; 3—4 fl oz/100-125 ml lukewarm water

Köy ekmeği

Preparation info

Makes
1
large loaf

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Village bread is basically a solid, round or oblong, wholemeal loaf baked in an outdoor clay oven. In southeastern Anatolia it is sometimes spiked with coriander, fennel or caraway seeds.

Ingredients

½ oz/15 g fresh yeast, or ½ oz/7 g<

Asia
Turkey
Bread
Vegan

Method

Preheat oven to 425F/Mark 7/220C
Cream the yeast with the sugar in the lukewarm water. Leave to froth.
Sift the flours and salt into a bowl. Make a well in the centre and pour in the yeast and most of the water. Draw in some of the flour from th