Turkish ‘Peace Valley’ Bread

by October 21, 2016 0 comment
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From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas

Mari-Louis: A very simple and somewhat unorthodox bread recipe I learnt from a cook at a yoga retreat in Turkey, where my husband and I spent such a lovely time.
Take your time, savour every bite and appreciate the journey.


14 cups (2 kg) white bread flour

a handful of flaky sea salt

2 packets (10 g each) instant yeast

8 cups (2 litres) tap water

butter for greasing

flour for dusting


In a large mixing bowl, mix together the flour, salt and yeast. Gradually add the water while stirring with the handle of a wooden spoon. The dough will be very runny.


Grease a very large ovenproof dish, over the bottom and up the sides, then coat with flour. Pour the dough (yes, it is that runny) into the pan. Cover the pan with plastic wrap, then cover with a towel or blanket and leave to rise in a warm place for 2 hours. Be warned that it will not have doubled in size like a regular bread dough, but will rather be all bubbly.


Preheat the oven to 180 °C. Bake for about 1 hour, or until the bread sounds hollow when tapped. Remove from the oven, allow to cool for 10 minutes, then turn out and put the bread back in the oven, top down, for 10 minutes for the bottom to dry.


Makes 1 very large loaf

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