A Giant Loaf from the Countryside – Turkish Balina Bread 🌿🍞

A giant Turkish Balina bread is baked from a mix of bread, whole wheat, rye, spelt or einkorn, and corn or oat flours. The recipe covers mixing and kneading the dough, a long rise, shaping it into a large oval loaf, and baking with steam in a hot oven until golden. The bread is then left to cool before slicing. The video is presented as rustic village-style baking, with a focus on simple ingredients and traditional methods. The source describes the loaf as having a crispy crust and a soft, airy interior.

• Ingredient list with mixed flours, yeast, salt and optional honey or sugar
• Kneading, two rises and shaping into a large oval loaf
• Baking with steam at 230°C, then 200°C until golden brown
• Cooling for at least 45 minutes before slicing

Balina Bread Recipe | Turkish-Style Village Bread Ingredients: 300 g bread flour 100 g whole wheat flour 40 g rye flour 40 g spelt or einkorn flour 20 g fine corn flour or oat flour 315–330 g lukewarm water 5 g instant yeast or 15 g fresh yeast 9 g salt 1 tsp honey or sugar, optional 1. Mix all the flours, yeast, and 315 g of water until combined. Let the dough rest for 20 minutes. 2. Add salt and honey or sugar if using. Knead for 8–10 minutes by hand or 6–7 minutes in a mixer, until smooth and elastic. 3. Cover and let the dough rise for 60–75 minutes, or until doubled in size. 4. Shape into a large oval loaf. Cover and let it proof for 35–50 minutes. 5. Preheat the oven to 230°C / 445°F. Place a metal tray at the bottom of the oven for steam. 6. Score the top of the bread. Add hot water to the tray and bake for 15 minutes with steam. 7. Reduce the temperature to 200°C / 390°F and bake for another 25–35 minutes, until golden brown. 8. Let the bread cool for at least 45 minutes before slicing. Baking bread on a grand scale — straight from the countryside oven 🌿🍞 In this video, we prepare a giant Turkish Balina bread using traditional methods and simple ingredients. The dough rises beautifully and bakes into a massive loaf with a golden, crispy crust and a soft, airy inside. Each slice is warm, fluffy, and perfect for sharing, capturing the spirit of village life and togetherness. This is rustic baking at its finest — big, simple, and made with care. A traditional bread that’s not just about taste, but about community, warmth, and the joy of breaking bread together.