Vakfıkebir bread

Vakfıkebir bread

Type	Bread
Place of origin	Turkey
Region or state	Trabzon
Main ingredients	Durum flour
Cookbook: Vakfıkebir bread   Media: Vakfıkebir bread

Vakfıkebir bread,^[1] produced in Vakfıkebir, as well as in Maçka – Hamsiköy, ranges from 0.45 to 7.5 kilograms in weight. It is known nearly everywhere in Turkey as “Vakfıkebir” or “Trabzon” bread. In addition to Trabson, it is especially produced in small towns along major highways. It is baked in a wood-fired stone oven, and is leavened with natural sourdough. Vakfıkebir bread is flavorful, has a long shelf life, and does not mold easily. When it goes stale it is still good. During recent years, companies producing Vakfıkebir bread have opened in large cities such as Istanbul and Ankara. As it’s cooked in stone ovens, it is also known as “Stone oven” (Taşfırın) bread. In some areas it is mistakenly called “wood bread” (odun ekmeği); what is meant is that the oven is wood-fired. A “Vakfıkebir Bread Festival” is held each year for the purpose of promoting this bread domestically and abroad.

References

• Kotancilar, H. Gürbüz; (Et al.) (2009). "Crumb pasting and staling properties of white and traditional Vakfıkebir breads". Food Engineering Department, Faculty of Agriculture, Atatürk University. pp. 435–443.
• Tarihi, Eklenme (March 6, 2013). "Bread, bread waste Vakfıkebir proposed solution". Haber Monitör. Retrieved 11 November 2013.