Join me on my journey around the globe in search of freshly-baked artisan breads in countries far and wide. Every week, I will introduce you to a different country, share one of its traditional bread recipes – and as a bonus you will get to know the baker and their story. 1 country, 1 bread, 1 person.
Hello and welcome to my blog, Global Bread: from Yeast to West!
My name is Kristina. I have three passions: baking bread, travelling the world and collecting stories about different people. It all started with my grandmother’s bread. She baked it weekly. I remember waking up in the morning to the delicious smell of fresh buns. Buns with butter – what can be better?! Perhaps, only buns with butter in Paris. As I grew up, I discovered the beauty of travels. I explored a number of countries in Europe before moving to North America. I met many wonderful people along the way and was inspired by their stories.
Corn bread in Canada, baguette in France, ciabatta in Italy, naan in Pakistan, pumpernickel in Germany, black bread in Belarus, etc. Is there such a thing as destination baking? If not, then let’s invent it.
Based on research, “culinary activities such as “trying local food and drink” is one of the top leisure travel activities that travellers choose to do when visiting”. France and Italy are the first to come to mind when we think about this type of tours. Bread is baked around the world. Combine bakery tours with wine and cheese tours – what else does one need?! Ancient Romans might’ve added “circenses” (from Latin, “panem et circenses”, means bread and circuses, or bread and spectacle) to the list.
1 country, 1 bread, 1 person
I would like to start my journey around the breads of the world with my home country, Belarus. It is a country in Eastern Europe with a population of just under 10 million people. Belarus has a variety of traditional breads made with wheat or rye flour. Some of the recipes are recognized as a “non-material heritage” of the country. Fun fact: some bread is baked on top of oak or birch leaves, this adds a beautiful flavour and a pretty pattern.
Хлеб – pronounced “khleb”, means “bread” in Belarusian language
Bread: Belarusian rye bread recipe
- 50 g rye sourdough
- 300 g rye flour
- 300 g water
Mix sourdough, flour and water and leave to rise for 12 hours.
- 150 g rye flour
- 150 g wheat flour
- 150 g water
- 12 g salt
Mix all the dough ingredients with a wooden spoon first, continue with wet hands. The batter should be moist and slippery. Grease your bread pan with butter. Put batter into the pan, cover with a plastic bag and let it rise for 1.5 hours. Pre-heat the oven to 490 degrees and bake bread at this temperature for 10 minutes. Reduce the heat to 460 degrees and bake for another 10 minutes. Lower the heat to 395 degrees and bake the remaining 40 minutes. Spray the top of the bread with water about 10 minutes before you pull it out of the oven.
Veronika’s baking was inspired by her grandmother. She is a nurse and works hard during these difficult times of coronavirus. About five years ago she decided to pursue her passion of making cakes. It didn’t stop her that she lives with her husband and two children in a one-bedroom apartment with a shared kitchen. She worked hard and now creates magnificent and delicious masterpieces. A few years ago she ventured into bread baking. After months of trials and errors she became a master baker. She treats her family to a few fresh loafs every week.
Bonus: Bread around the world
What is your favourite type of bread? Who inspired you to bake? What is your favourite country to visit? Would love to hear your thoughts – share via the comments below and find me on social @Yeast2West.