World Wide Bread Trivia Quiz

Paraoa Rewena is a bread from New Zealand. It is a variety of sourdough bread made with a fermented potato based starter which is often called a bug. The bread is associated with the cuisine of the Maori people of New Zealand and was first developed by them. Because of its origins this style of bread is often called Maori Bread in New Zealand.

Ciabatta is a popular style of bread originating in Italy. It was first made in 1982 by Arnaldo Cavallari who was worried that imported French baguettes were becoming very popular in Italy, especially for sandwiches, and so he set about developing an Italian bread which would work for making sandwiches. Ciabatta bread is known for its holes created by the gas produced by the yeast in the baking process, and the bread is usually flat and broad in shape.

Lavash is a type of flatbread traditionally made in the South Caucasus and the area around the Caspian Sea. The preparation of Lavash is listed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as being "an expression of culture in Armenia" but the bread is also made in areas of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey. Lavash is a leavened bread and is traditionally baked in a clay oven.

When warm the bread is soft and is often used for wrapping around food as part of a dish.

The baguette is a type of long, thin, stick-like bread from France. The origins of the baguette are unclear but there is evidence that long, thin breads started to become popular in France during the 19th century while the name baguette was first recorded in the 1920s. Baguettes typically have a diameter of 5-6 cm and can be up to 1m long although they are usually around 65cm.

The bread has a soft inside and a crisp crust. The baking of baguettes in France was added to the UNESCO Intangible Cultural Heritage Lists in 2022.

Bammy is a traditional bread from Jamaica that developed from flatbreads eaten by the Arawaks, the native people of Jamaica and other areas of the Caribbean. Bammy is made from cassava flour and traditionally cooked in a ring on a griddle. Production of bammy declined in Jamaica following World War II due to the importation of cheap wheat-based breads however in the 1990s the UN and the Jamaican government revived bammy production and the bread is now commercially produced and widely available throughout Jamaica.

Pumpernickel is a dark German rye bread. Traditionally pumpernickel is made using an acidic sourdough starter however modern commercial manufacture sometimes replaces this with commercial yeast with added citric or lactic acid. There are no colouring agents added to traditional German pumpernickel with the dark brown colour being created by the Maillard reaction during its long cooking time of 16-24 hours.

Injera is a staple of Ethiopian cuisine and is a flatbread traditionally made using teff flour. In preparing Injera the teff and water dough is left to ferment for a few days which gives the bread a slightly sour taste. Injera are cooked on a mitad, a form of circular griddle. Teff is a low yield crop which can only be grown in certain areas of the Ethiopian Highlands that have enough rainfall, because of this teff is quite expensive and so sometimes other grains are used instead of or to augment the teff content of injera.

Marraquetta is a South American bread and is considered a national food of Chile. It is a form of white, yeasted bread roll with a crusty outer. Marraqueta originated in the Chilean port city of Valparaiso in the late 19th century allegedly by two French brothers who had emigrated to Chile. The bread is very popular in Chile and is frequently eaten with breakfast, lunch and dinner.

Knackebrod is a type of crispbread originating in Sweden but with variants in many Scandinavian and Northern European nations. They are very hard and lightweight and can be stored for a long time as they have a low water content. Knackebrod are traditionally made with a high amount of rye flour.

Tortillas are a type of flatbread from Mexico usually made in a circle shape. Traditionally tortillas were made from maize but in modern times wheat flour tortillas have also become popular. Tortillas have a long history with evidence of them having been made since 500 BCE. Tortillas are very common in Mexican cuisine where they are usually wrapped around various meat or vegetable fillings.

Chapatis are a type of flatbread from India and eaten as part of the cuisine of a number of Indian subcontinent countries. They are an unleavened flatbread made from atta, a type of whole-wheat flour. Chapatis are traditionally cooked on a type of flat skillet called a tava.

Damper is a form of soda bread which was traditionally made in Australia by early European settlers. Damper is traditionally made from flour, salt and water with baking soda or beer added as a leavening agent, the dough is then cooked in the ashes of a campfire. Due to the simple ingredients and cooking method the bread was popular amongst stockmen who would often spend a long time in remote areas and needed food that could be easily prepared from ingredients that would not go bad during long travels in the heat.

Mantou are a type of steamed bread bun from northern China. They are one of the traditional staple foods of northern China where wheat was the main crop rather than rice. While often eaten with savoury food mantou are sometimes deep fried and dipped in sweetened condensed milk as a dessert.

Cornbread is a non-yeasted bread made with cornmeal and usually leavened in modern times with baking powder. Cornbread was traditionally made by Native American peoples and in modern times is a common food in the Southern US. It is usually either baked in an oven or fried in a skillet.

Roosterkoek is a type of bread which is cooked on a grill and is traditionally eaten at a braai which is what South Africans call BBQ. Roosterkoek is made with a wheat flour and yeast-based dough which is made into small balls and cooked directly on the grill surface.