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Charred crumbs of a flatbreadmade by Natufianhunter-gatherersfrom wild wheat, wild barley and plant roots between 11,600 and 14,600 years ago have been found at the archaeological site of Shubayqa 1in the Black Desertin Jordan, predating the earliest-known making of bread from cultivated wheat by thousands of years.
Brown bread (left) and whole grain bread. Dark sprouted bread. Ruisreikäleipä, a flat rye flour loaf with a hole. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.
Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread [9] usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. [10][11][12] Lavash is one of the most widespread types of bread in Armenia ...
Pide – a broad, round and flat bread made of wheat flour. Simit – known as "gevrek" in İzmir, another type of ring-shaped bread covered with sesame seeds. Simit is commonly eaten in Turkey, plain or with cheese, butter or marmalade. Açma; Yufka – also known as "sac ekmeği", a round and flat bread, made of wheat flour, thinner than pide ...
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. [ 4 ] Simit's size, crunch, chewiness, and other characteristics vary slightly by region.
Biology and chemistry of sourdough. Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.
Common wheat was first domesticated in West Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period. [citation needed] Naked wheats (including Triticum aestivum, T. durum, and T. turgidum) were found in Roman burial sites ranging from 100BCE to 300CE .
Nordic bread culture. (Redirected from Nordic Bread Culture) Assortment of different types of bread, including rye, flatbreads, crispbreads, and nut bread. Danish rye bread made with whole grain, broken grain, and seeds. Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present.