Kibkom North Cyprus Forum

I would like to have a shot at making some fruit buns. The recipe calls for strong white flour. I couldn't work out the equivalent in the Turkish flours & the only English flour available was plain or self raising.
Grateful for any input Thanks

There is a brand of flours available here specifically aimed at bread making - it's called Söke and they produce several different formats for the various different types of dough you want.... Supreme stock the range as do several other supermarkets.

Strong refers to the gluten content and this makes a more elastic dough when worked....

Thankyou Groucho By the way your meat rub flavouring is delicious, as is your sweet orange & scotch whiskey marmalade.

Bonnie wrote:Thankyou Groucho By the way your meat rub flavouring is delicious, as is your sweet orange & scotch whiskey marmalade.

Bonnie, Bonnie, Bonnie - The Irish will have your guts for garters! Whisky is the Scotch, Whiskey (with the 'e') is the Irish - I use only the Scotch variety - but very glad to hear you like them both... my next project is a BBQ/Steak Pepper mix - not quite the same as the meat rub - more for sprinkling on towards the end of cooking as a seasoning.

If anyone else has a favourite seasoning they simply can't source here do let me know and I will endeavour to replicate a batch - I've sold out of Ras El Hanout but will make some more if there is demand.

Hi, the 'strongest' (highest protein / gluten) flour that I have found here is this: -

Ileli now have in stock 'Sunar Özlem' flour with 12.6% protein content - ideal for breadmakers

See this thread

Happy baking!

Saw BBC last night where Paul Hollywood made an Easter Bread (Tsoureki) - would be Greek as he lived on the South side for a few years. He used a spice "mahlab (also called mechlebe or mahlepi) which he said was made from ground cherry stones. This is what gave it it's distinctive flavour he said. Of course, Mary Berry said it was delicious when she tasted it and it certainly looked it..something for you breadmakers to try maybe? Apart from an odd Soda Bread or two, I haven't ventured much into breakmaking. Baking my Simnel Cake today.

Must give it a try, thanks.

Whilst my Simnel Cake is in the oven..I have just put together some bread! It's a Delia goat's cheese, onion and thyme "bread". No yeast involved as I used buttermilk and egg as the liquid, grated potato..plus the above-stated ingredients. I remembered I made it before with Lancashire cheese, celeriac (grated) and rosemary and was it wonderful. Have a friend coming for lunch so will try it out on her..with my beetroot soup! Dull and grey here..best place in the kitchen.

I agree with Keith about the Illeli flour, best I have used here. On free form loaves it keeps the shape best and my results have been good. In the cold months I prove in the cool over 12 hours plus and this gives a great flavour to the bread.

Şah Marketplace, the new supermarket on the site of the old Coca Cola factory have imported Marriages flour from the UK,including strong and extra strong flour for bread making (includes wholemeal varieties), as well as Wright's bread and cake mixes.

Not open yet, but shouldn't be too much longer.

Hi fatouche, thanks for that information.

Do you happen to know if Rye flour will be available?

Regards, Keith.

Keithcaley wrote:Hi fatouche, thanks for that information.

Do you happen to know if Rye flour will be available?

Regards, Keith.

Do you have problem with the rye (çavdar) flour that is already available Keith?

...Goats cheese, onion AND THYME bread!!!!

OMG to die for!!! I haven't seen this recipe. I am going to look it up NOW!!!

Delia Delia All the way!!!

Thankyou for this gem!!!

Sorry Keith, but no rye flour is for sale, although organic rye flour will be used in the bakery.

Keith I checked in Supreme today and Söke brand çavdar (rye) flour is on the shelf (bottom shelf LHS of flour arrangement) it's in a box not a paper bag and I think it's 8.95tl a kilo....

Really looking forwards to the new market opening

Groucho wrote:Keith I checked in Supreme today and Söke brand çavdar (rye) flour is on the shelf (bottom shelf LHS of flour arrangement) it's in a box not a paper bag and I think it's 8.95tl a kilo....

Thanks for that Groucho,

It sounds as though this is the same product as Ileli stock, and it's actually a 'Rye Flour Bread Mix' (Çavdar Unu Karışımı) - the box contains all of the ingredients (except water!) needed to make 2 loaves, including the yeast.

The ingredients list runs: Wheat flour, Rye flour... etc, so the % of Rye flour in the mix has to be less than 50%.

I have tried it, and it produces a very well risen loaf, with an open, elastic, chewy texture, so I would guess that the amount of Rye flour in the mix is around 20% or less - at very high proportions of Rye flour, I find that the result more closely resembles a house brick!

I can get Rye flour in the South ('Dove' brand produced in the UK) but it would have been interesting to see if it was available here. I know that the girls at 'The Food Lodge' do make and sell a range of excellent Rye breads, with the German Rye bread having the highest percentage of Rye flour - I reckon that they couldn't get any more Rye flour into it, and still call it bread.

So I do have other options, but thank you again for taking the trouble to look for it.

Keith have you tried the German all in one mix from Lidhl's. I found you have to add more yeast and a little more water than what it on the packet.
They sell 3 types,
1. German farmhouse bread ( Bower Brot. )
2. German full corn Brot.
3. Italian cabbaca white flour. Hope the spelling is correct.

This flour is in mixed boxes.

Hi Mel,

No, I've not come across those, I'll have a look at them the next time that I'm over there...

Thanks!

Am interested in the Rye flour too if anyone comes across it and also a really nice course granary type would be good.

Jonnie wrote:Am interested in the Rye flour too if anyone comes across it and also a really nice course granary type would be good.

Ooh yes! - I've got a jar of Malt Extract, just crying out to be introduced to some Granary flour...

Still on the subject of flour...

'karmels' mentioned to me a little while ago, that when he was over in Turkey, he saw some Pizza flour "Ekimoglu un Pizza UN" which had a very high protein content of 12.8%.

I have asked a couple of Kibkom members who might have known whether this is available here, but the answers came back negative.

Of course they do make Pizza here, so I wonder where they get the flour from, and if it is as 'strong' as the stuff that karmels saw.

I might have to ask, next time I go for a Pizza - unless anyone else has seen it here.

Keith, they are using normal flour for the pizzas as the dough is so thin it would not matter.
The reason I mentioned this make of flour was the 12.8% protein content.
this will give you a very elastic dough that is good for making your own white bread, to make brown just add 30% of the brown bread mix they sell in all the supermarkets.
The reason I say this is the packet mix will be to tight and heavy for a normal UK brown loaf, the white flour loosens it off.