Trabzon Vakfıkebir Bread - Traditional Black Sea Turkish Bread

Name: Trabzon Vakfıkebir Bread - Traditional Black Sea Turkish Bread
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 100 g whole wheat flour; 7 g active dry yeast; 400 ml warm water; 12 g salt; 1 tbsp sugar; 2 tbsp olive oil; 3 tbsp yogurt

Trabzon Vakfıkebir Ekmeği

This traditional Black Sea bread has a distinctive tangy flavor from natural fermentation and a wonderfully chewy, dense texture. The dark, crusty exterior gives way to a moist, slightly sour crumb that's perfect for tearing by hand. It's an authentic taste of Trabzon's culinary heritage that transforms any meal into something special.

Prep 30 min

Cook 4h

Servings 8

Difficulty Medium

Vakfıkebir bread originates from the small town of Vakfıkebir near Trabzon on Turkey's Black Sea coast, where it has been baked in wood-fired ovens for generations. This artisanal bread reflects the region's unique climate and traditional baking methods. The bread's signature characteristic is its natural sourdough-like tang, achieved through a long fermentation process that develops complex flavors. The dense, chewy texture makes it incredibly satisfying, while the thick, dark crust provides a delightful contrast to the moist interior. Each bite delivers a subtle sourness balanced with earthy, yeasty notes. The aroma while baking fills your kitchen with the scent of roasted grains and caramelized crust. This bread pairs beautifully with local Black Sea honey, fresh cheese, or simply butter. It's traditionally served at breakfast or dinner, torn by hand rather than sliced, allowing you to appreciate its rustic texture. What makes this bread special is its keeping quality - it stays fresh for days and actually improves in flavor as it ages. The dense crumb holds moisture well, while the thick crust protects the interior, making it perfect for the humid Black Sea climate where it originated.

Ingredients

500 g bread flour
100 g whole wheat flour
7 g active dry yeast
400 ml warm water
12 g salt
1 tbsp sugar
2 tbsp olive oil
3 tbsp yogurt

Instructions

Activate the yeast

Mix yeast with sugar in 100ml warm water (around 38°C). Let stand for 8-10 minutes until foamy and bubbly on top. The mixture should smell yeasty and double in volume. Do not use water that's too hot or it will kill the yeast.
Combine dry ingredients

In a large bowl, whisk together bread flour, whole wheat flour, and salt for 1-2 minutes until evenly distributed. Make a well in the center that's about 10cm wide. Do not skip this step as it ensures even salt distribution.
Form the dough

Pour the foamy yeast mixture, remaining warm water, olive oil, and yogurt into the flour well. Mix with a wooden spoon for 3-4 minutes until a shaggy, sticky dough forms. The dough should be quite wet and difficult to handle. Do not add extra flour at this stage.
Knead the dough

Turn dough onto a lightly floured surface and knead vigorously for 12-15 minutes until smooth and elastic. The dough should spring back when poked and feel slightly tacky but not sticky. Do not over-flour the surface or the bread will be dense.
First rise

Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 2-3 hours until doubled in size. The dough should jiggle when the bowl is gently shaken. Do not rush this process as slow fermentation develops flavor.
Shape and second rise

Punch down dough gently and shape into a round loaf. Place on parchment-lined baking sheet, cover, and rise for 1-1.5 hours until increased by 50%. The dough should feel puffy and leave a slight indent when gently pressed. Do not let it over-proof or it will collapse.
Score and bake

Preheat oven to 220°C. Score the top with a sharp knife in a cross pattern about 1cm deep. Bake for 35-40 minutes until the crust is dark brown and the internal temperature reaches 95°C. Do not open the oven door for the first 20 minutes.
Cool properly

Cool on a wire rack for at least 2 hours before cutting. The bread should sound hollow when tapped on the bottom and the crust should be firm and dark. Do not cut while warm or the interior will be gummy.