The concept of village bread is quite broad in Turkey. Home bread made in each village is called village bread, and the concept of village bread is generally used for large round breads made in bakeries. Each bakery makes its own village bread. Bread made from only wheat flour can be called village bread, as can bread made using different flours. The common feature is that it is round and its appearance is not very regular. Village bread, which is preferably prepared with a mixture of whole wheat flour, wheat flour and rye flour, offers a unique taste to those who miss the village as it has more wheat scent. Village breads have a thick crust and a dense texture when the base is baked in the oven. It is sliced and fried in some parts of Anatolia. Especially in cities, it is fried and consumed for breakfast.
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