This article was automatically translated from the original Turkish version.
Alaşehir bread is a traditional variety of bread produced in the district of Alaşehir, Manisa Province, using conventional methods, sourdough fermentation, and stone oven baking. It is prepared using durum wheat flour (Triticum durum), salt, water, and a sourdough starter made from grape juice. The dough is shaped into baton forms weighing 700–900 grams or round loaves weighing 1300–1400 grams. The round loaves have a diameter of 27–30 centimeters and are scored in the center. A mixture of flour and water known as “haşır” is applied to the surface, followed by sprinkling sesame seeds, before baking in a stone oven.
Alaşehir bread is distinguished by its light yellow interior and brown crust, as well as its thin and crisp crust structure. The sourdough starter made from grape juice imparts a unique aroma and texture to the product. The durum wheat flour used in production is ground in stone or water mills without removing the bran. These characteristics reinforce the product’s direct link to its geographical origin.
For the production of 150 kilograms of Alaşehir bread, the dough ingredients are as follows: 100 kilograms of bread wheat flour, 65–70 liters of water, 3–4 kilograms of sourdough starter, 1.5 kilograms of salt, and 13–15 kilograms of sesame seeds. The sourdough starter is prepared by mixing 5 kilograms of bread wheat flour, 2500 milliliters of water, and 2500 milliliters of grape juice. The mixture is fermented under controlled temperature conditions for 7–10 days. To maintain continuity, additional flour, water, and grape juice equal to the amount of starter used are added to replenish it.
The dough is kneaded for approximately 20 minutes by adding water, salt, and sourdough starter to rested and sieved durum wheat flour. It is then rested for 15–20 minutes for the first fermentation, followed by a brief kneading to initiate the second fermentation, which lasts 90 minutes. The shaped dough pieces are briefly rested at room temperature. A mixture of “haşır”—prepared by combining 50 grams of bread wheat flour with 200 milliliters of water—is applied to the surface along with 8–12 grams of sesame seeds, and the loaves are baked for approximately 30 minutes in a stone oven at 210 °C. The cooled bread is wrapped in food-safe cloths for storage. Alaşehir bread retains its freshness for 4–6 days at room temperature.
The production of Alaşehir bread occurs exclusively within the boundaries of the Alaşehir district in Manisa Province. The product has deep roots in the regional culinary culture. The use of durum wheat flour and grape juice-based sourdough starter are distinctive practices unique to Alaşehir. Therefore, a direct reputation link exists between the product and its geographical origin.
Monitoring to ensure the protection of the product under geographical indication standards and compliance with specifications is coordinated by the Alaşehir Chamber of Commerce and Industry. The monitoring body consists of representatives from the Alaşehir Municipality, the Alaşehir Restauranters, Pastry Makers, Flour Products and Bakers Guild, and the Alaşehir Chamber of Commerce and Industry. Inspections are conducted at least once annually, and additionally as needed or upon complaint. The production ingredients, methodological compliance, shape and dimensions, and the use of the indication and logo are all within the scope of monitoring.
Alaşehir bread has been registered as a geographical indication under the type of “trademark” pursuant to Law No. 6769 on Industrial Property. The registration application was submitted on 11 April 2021 and was officially registered on 23 May 2022 under number 1119. The production and use of the indication are restricted exclusively to the boundaries of the Alaşehir district in Manisa Province.
Dough Ingredients and Production Process
Geographical Boundary and Reputation Link
Monitoring Mechanism
Registration Information
