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Page with the question from IS2 and space to add your answers

Page history last edited by lettie tervit 11 years ago

Pictures123.docxPictures123.docxQuestion from IS2, Kalupe Basic School, Lativa

Latvia is located in a temperate climatic zone with long and cold winters and warm, short summers. Because of the climate and poor soil quality Latvians have always worked hard to provide food for themselves and their families. Rye bread has a special place on the Latvian tables. Latvians are enthusiastic bread eaters, and in many homes, when cutting the first slice from a loaf of bread, the end is called a 'farmer's son'. Young women compete to eat this slice, so that they may marry a 'farmer's son' - someone who has their own home and farm. Another belief is that a loaf of bread should be sliced from the fatter end, in order for the eldest daughter to be the first to marry.

We’d like to know:

a)     What kind of bread is traditional for your country?

b)     How does the bread of your country look like?

c)      Do you have any beliefs connected with bread?

Answer from IS1


Bread in Hungary


Bread has always been one of the pillars of nutrition and gastronomy in Hungary. The fact that the most important national holiday, the day of St. Stephen when we commemorate the founding of the state on 20th August is also the Day of New Bread suggests that bread is not only considered a type of food, but also a symbol of the well-being of people. Many people in Hungary think that the price of bread is one of the most important measures of the country's economic success.


There has been a revival of the traditional way of making bread. In 2008 enthusiastic traditional bakers founded the Order of Royal Bakers. The members of this community bake traditional bakery products, participate in festivals and they also have a museum in which they organise events and baking camps for novice bakers.


                                                                                                                 1.   Bread Museum

Answer to question A)

The traditional bread in Hungary is the white rustic loaf. Bakers say the secret of this bread lies in the sourdough which is used to raise the bread. In the museum sourdough starter is kept in a separate room. If the bread is made with this, no additives, no additional yeast is needed.


                                                                                                                 2.   A Hungarian white loaf

Answer to question B)

A long time ago in Hungary, housewives used to make bread once a fortnight or once a week because it was such a time-consuming process. A loaf of bread could weigh up to 8 kilos. Part of the dough was used to make langosh, a deep-fried, flat bread made of potato-based dough. It is sometimes rubbed with garlic, or it can be eaten with sour cream and cheese and lots of other toppings.  They used the traditional oven by which the old lady is sitting in the black and white picture below for baking bakery products.


Types of bread 

3.a) Types of Bread exhibited                                          3.b)  Oven                          3.c)   Bread in coat for breakfast                                   3.d)   Lángos 

Nowadays bread comes in all shapes and sizes. However there are more and more people in Hungary who are ready to travel a lot to find the place where traditional bread is made. The perfect bread is big, white, has a specific, wonderful smell, a brightly shining top surface and no holes inside. Throwing away the bread, not consuming all of it is still considered an unforgivable sin in many families.

Answer to question C)

We don't know any specific beliefs connected to bread, most of the sayings and proverbs used in Hungary come from the Bible. However, there are lots of legends and tales in which bread has a crucial role. A special kind of bakery product, the "pogácsa" also has an important  place in Hungarian folk tales being the only type of food the mother of the three poor lads always gives to his three sons when they leave home to seek fortune.   The youngest, third brother is always generous and gives a part of his scone to the creatures in trouble and in return he is supported by these creatures with magical power. We all love this food the picture of which can be seen below.

It's too bad that we can't send you some on the net.

                                                                                         4. Pogácsa - it looks like a scone but it's salty with cheese on top




Stella Ágoston and Fazekas István




Answer from IS3


Traditional Lebanese bread, is soft and flavorful flat bread which may or may not hve a fully formed pocket. traditionally a painstaking process is now made easy by updated machines although handmade bread tastes much better.


Markouk, or village bread, is a thin round Lebanese bread traditionally made on a concave outdoor oven. It's served hot or called with a mezze platter and is a great pita alternative for scooping up lebanese food such as hummus, wrapping around shish kebobs or containing any sandwic filling. the word "markouk" means "stretched" or "patted", a reference to the way the large loaves of bread are formed.



we would like to give you our secret ingredients so that you would try it yourself and enjoy our delicious bread.




  • 2 pk Active dry yeast or 1 yeast Cake
  • 1/3 c Water
  • 1 tb Flour
  • 2 tb Sugar
  • 3 c Flour
  • 1 c Water
  • 1 ts Salt



Preparation : Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes. Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff but not dry dough. Set in a warm place to rise until doubled in bulk. Punch the dough down. Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk. Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also. When the bread is a little cool place them in plastic bags often. Excellent for sandwiches.

Finally, we would like to mention that bred is highly appreciated in Lebanese traditions and shouldn't be let to fall on the ground, even in a small piece.


Answer from IS4

Questions : a)     What kind of bread is traditional for your country? 

                 b)     How does the bread of your country look like?

           c)      Do you have any beliefs connected with bread?


Moroccan bread (called khobz in Arabic) is shaped into round, flattish loaves which have lots of crust. Exactly what goes into each loaf is a matter of personal preference. White, semolina, wheat, rye,and barley are some of the flours that might be used, while anise and cumin seeds are just two additions that could be added for extra flavor.

In rural areas, many families use small dome-shaped wood burning ovens to bake their bread. This gives bread a unique flavor and character that simply can't be matched in a conventional oven. Nonetheless, very good Moroccan bread can be baked in home ovens, and it's worth trying to make your own bread to complement a Moroccan meal.


Even if you're not experienced with yeast doughs, you'll find Moroccan Bread easy to make. No special pans are needed to shape the dough – everyday baking sheets will work just fine – and the dough needs only an hour or so to rise. Perfect for timing bread to be warm from the oven when the main meal is ready to serve.



Krachel : Anise seeds, sesame seeds and orange flower water give these sweet rolls their fragrant, characteristic flavor. If you don't care much for anise, either reduce the quantity of anise seeds or omit them entirely. Either way, the rolls will still be delicio


             Btabout                                     Malwi bi chehma


Miss Boutayna Drouri , from IS4 Morocco. 

Answer from IS5


In the Netherlands we eat bread (sandwiches) for breakfast and lunch. The traditional breads are white bread, wheat bread, rye bread and whole-meal bread.  We also eat little buns of bread of different variaties.

Traditionally rich people, noblemen and clergymen ate bread made of wheat, others ate bread made of rye. To make the bread rise, sour dough, yesterday's dough or sour wine were used. Yeast was used from the 19th century on. Traditionally people baked their own bread, there wasn't any bakery factory until 1856 in Amsterdam. This factory was set up by Samuel Sarphati.




On the Sunday before Easter Sunday ("Palm Sunday"), in catholic regions children would put a little bun in the shape of a male chicken onto a stick and walk in a parade.  The stick is in the shape of a cross, on which Jezus died. The bread stands for the breaking of the bread by Jezus at the last meal before his death. The rooster is symbol for the three cries of the rooster when Judas betrayed Jezus. This stick also has a little palm branch (stands for the arrival of Jezus in Jerusalem) and an egg (sign of new life). This tradition is not widely celebrated anymore, since the Netherlands have become a more secular society.  


Answer from IS6

Ukaine is the country rich in vast fields of black soils. Growing bread has always been one of the important occupations of the Ukrainians. Both white and rye bread is pupolar in Ukraine  Besides there are various kids of bread, dishes with bread. Easter buns  "kulichi" are very popular.

There are many tradidions and beliefs connected with bread in Ukraine.

Bread is usually put on the imbroidered national towel on various occasions: welcoming quests, funerals, weddings and others.

When parents welcome a newly married couple with bread, they should make a bite. It is believed that the one who makes the bigger bite  will be the head of the family. People believe that bread should be always placed on the flat side, otherwise there wll be bad luck for the house or people.











Answer from IS7

Question from IS2

South African bread

A)   In South Africa we have different types of music, languages and cultures. But the one thing that is similar across all cultures and races is how we make bread.

We have different types of bread here, and by adding nuts, beer, corn and other natural African ingredients to the bread mixture we turn ordinary bread into something a little special that can be enjoyed by anyone



Dombolo or well known as dumbling is steamed bread. It originates from Congo, but because of its unique taste and texture it has become very famous amongst other South African cultures namely the Sotho, Xhosas and Zulus.



Most of the bread in our country is shaped in a rectangular form with dense crusts at the top and bottom. The top of the loaf is darker in colour than the rest of the loaf because it is mostly exposed to the heat when it is in the oven. Dombolo on the other hand has a round shape almost like a cheese wheel with a larger base. It isn’t as brown as normal bread; it remains a creamy white colour.



Most South Africans are Christians and they eat bread not only because it’s food but because they believe that it is  a memorial of  the Lord’s  suffering and death, and because bread fell down from heaven (provided by God ) to feed his followers.













Answer from IS8





      A. In our country traditional bread is palyanica. Palyanica(укр. Паляниця) is a symbol of the sun, happiness and well-being of the master's house. Palyanica on a table symbolises happiness and well-being in the house. People believed that God allocates the person with bread together with Destiny. These representations also have defined concrete rules of behaviour with Palyanicas during meal. If you have left a piece the whole night aged men will dream, will get thin. If you eat behind the back of other person - "eat its force".

      B. In my country bread - white, round, fragrant, with the golden roasted crust, sometimes strewed by grated garlic or seeds of sesame if bread is baked for a holiday (wedding, family celebrations) the baker decorates bread figured petals and colours from the test. To holidays bread submit on rushniks. Rushnik this Ukrainian towel with a national ornament.


      C. About legends, connected with the bread, scientists write set of books; a little full to retell them here it is impossible. Here at least some views. On weddings the bread baked in the house of the bride mixed with the bread baked in the  house of the fiance that two families henceforth to be “The corn from one furnace”.

Respected guests by tradition met bread and salt.

If bread dreams you, it has many values. Bread in the sleep symbolises your well-being. Newly-baked bread is a sure sign of profit. The dream in which you have shared with someone bread, testifies to stability of your well-being.







Answer from IS9

A)     In South Africa, we have no specific traditional bread as we are a very diverse country. There are many cultures in South Africa, and each culture has its own type of bread that is made using various ingredients. The bread specific to each culture is usually made on special occasions such as weddings or birthday’s .There is however, bread that we all generally use on a daily basis.


B)      As mentioned in the above question, each culture has its own specific type of bread.  The bread that everyone generally uses is rectangular in shape. The bread comes in many forms and the most popular is white bread. However for more health conscious people, there is brown bread and seed loaf, which has various seeds such as sunflower seeds in them.


C)      We do not have any beliefs connected with bread even though a staple part of our diet consists of bread. We eat bread almost every day and at most meals.  We eat bread with a variety of food. Cheese is very popular as well as jam.












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