Talo (bread)

The signature torus-shaped loaves found throughout eastern Kael and Corvea. The word, however, seems to predate the Jay and Crow languages, making some linguists think it stems from bird inhabitants from before the age of migrations.

This is the most common form of bread found throughout the Veldt and its littoral zones, with different regions producing different Talo varieties. Bread shops will often have pegs on the wall, on which they hand their ring-shaped breads for customers to see.

• Afyon-Style: Tend to be smaller in size, denser in texture, made from myriad grain flours, and incorporate many types of edible seeds mixed into the dough. Often decorated by sprinkling seeds in intricate designs atop the loaves.
• Littoral/Tyrian-Style: Found in Tyre, Raya, and the coastal areas, the loaves tend to be bigger, lighter in texture, made from more refined grain flours, and will usually be steamed first or sprayed with water during baking to produce a greater rise, and a shiny exterior crust.
• Upland Style: From the small villages in the foothills, a practice arose where grains are partially malted and cold smoked using Qerrus wood. Like Afyon-style, these loaves are smaller and denser, but tend not to use many seeds in their dough or garnish, and the malted grains give the bread a distinctive smoky and nutty aroma and taste.