Bread | Ekmek

Bread, as we know it today, would not exist without wheat and wheat flour. Nearly all of the more than 25,000 different varieties of cultivated wheat can be classified into two groups: common wheat and durum wheat. Common wheat, also known as bread wheat, accounts for approximately 95% of the wheat consumed worldwide. The balance five percent durum wheat is used in pasta and semolina products. Both bread and durum wheat are domesticated forms of a wild wheat called emmer.

Archeological and genetic research indicates that all modern wheat originated from the area surrounding Mount Karadağ where emmer wheat was domesticated around 12,000 years ago.Today, bread is a staple in the Turkish diet. There are many varieties of bread available including corn bread, flat breads and wholegrain. However, the most commonly served variety is a soft sourdough.




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