Vegan
What else can I make with these ingredients?
This recipe may contain allergensTrabzon Vakfıkebir Ekmeği
Hard 2 hr 25 min~230 kcal 5/10
🥖
Yozgat Parmak Corek
A finger-shaped Yozgat bread made with sourdough, yeast, flour, water, and a thin flour wash.
Hard⏱️ 2 hr 4 min📖 1 min readServes 8~260 kcal🇹🇷 Turkish🌍 Full translation
25 min prep 24 min cook 75 min rest
- Vegan
- #Budget-Friendly
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h 4 min- Prep25 min
- Resting/Marinating1 h 15 min
- Cooking24 min
Ingredients
8 servings
Quick:
- 1 kg Flour
- 120 g Sourdough starter
- 30 g Fresh yeast
- 2.5 glass(~500 ml) Lukewarm water
- 0.5 glass(~100 ml) Hot water for topping
- 1 dessert spoon(~10 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Dissolve the fresh yeast in 1 cup of lukewarm water for 5 minutes.
5 min05:00 - 2
Add the flour, sourdough starter, salt, and remaining lukewarm water, then knead for 8 minutes.
8 min08:00 - 3
Let the dough rise for 75 minutes so the sourdough gives the crust its Yozgat corek flavor.
1 hr 15 min75:00 - 4
Divide the dough into long finger-shaped strips and arrange them on an ungreased tray.
- 5
Whisk 1 tablespoon of flour with the hot water for topping and brush it over the breads.
- 6
Bake at 220°C for 24 minutes, until the crust is browned.
24 min24:00
💡 Tip: Brush the flour wash on thinly so the crust stays crisp instead of turning doughy.
🍽️ Serving suggestion: Serve at breakfast with olives, tomatoes, and freshly brewed tea.
Nutrition (per serving)
⚠️ Estimated, 50% match~260
kcal calories
7
g protein
48
g carbs
4
g fat
Protein 11%Carbs 75%Fat 14%
GI 18 · Low GIGL 9 · Low GL
0.3g
Sugar
3.4g
Fiber
586.4mg
Sodium
0.2g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
5/10Moderate satiety, fine between meals
This recipe may contain allergens
- Gluten
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Yozgat Parmak Corek make?
This recipe serves 8.How long does Yozgat Parmak Corek take?
Prep 25 minutes, cooking 24 minutes, including 75 minutes of passive resting; 124 minutes in total.Is Yozgat Parmak Corek difficult?
This recipe is rated hard.How many calories does Yozgat Parmak Corek have?
Approximately 260 kcal per serving. Protein: 7g, carbs: 48g, fat: 4g.Which allergens does Yozgat Parmak Corek contain?
This recipe contains Gluten. Check it against your dietary needs.How many ingredients does Yozgat Parmak Corek need?
This recipe needs 6 ingredients.Is Yozgat Parmak Corek filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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