Saltbush Soda Bread
I love soda bread. It is really very easy to make. Don’t be put off thinking bread is hard and laborious, this one is not at all. The salty saltbush makes it so darn good hot out of the oven with lashings of butter. You could use bush tomato or wattle seed, too.
170 g wholemeal self-raising flour
170 g plain flour
1½ teaspoons ground saltbush
1/2 teaspoon bicarbonate of soda
Small pinch of salt
290 ml buttermilk
1 tablespoon saltbush seeds, for topping
1 sprig sea rosemary, finely chopped
Drizzle of olive oil
1. Preheat the oven to 200°C.
2. Put the flours, saltbush, bicarbonate of soda and pinch of salt into a large mixing bowl and stir. Make a well in the middle and pour in the buttermilk. Mix quickly with a fork to form a soft dough. Add more milk if it’s too dry and more flour if too sticky.
3. Turn out onto a floured surface and knead briefly (don’t over-knead or it will be hard as a rock). Form into a round loaf, flatten slightly and place onto a baking tray lined with baking paper. Cut a cross in the top of the loaf and lightly brush on some oil and sprinkle with the saltbush seeds and sea rosemary. Bake for about 30 minutes, or until the loaf sounds hollow when you knock the bottom.