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Saltbush soda bread

Name: Saltbush bread recipe
Yield: 1
Ingredients: 170g self-raising wholemeal flour; 170g plain flour; 2 tsp ground saltbush; 1/2 tsp bicarb soda; 300ml macadamia milk; Extra virgin olive oil, to brush; 1/2 tsp saltbush seeds; 1 sprig native coastal rosemary (or rosemary), finely chopped; Butter, to serve

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by Rebecca Sullivan

CHEF

Sep 22, 2023

"You could also use bush tomato, lemon myrtle, strawberry gum, pepperberry or wattleseed for this recipe. It’s best eaten hot out of the oven with plenty of butter."

170g self-raising wholemeal flour
170g plain flour
2 tsp ground saltbush
1/2 tsp bicarb soda
300ml macadamia milk
Extra virgin olive oil, to brush
1/2 tsp saltbush seeds
1 sprig native coastal rosemary (or rosemary), finely chopped
Butter, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place flours, ground saltbush, bicarb and a big pinch of fine salt into a large bowl and stir. Make a well in the middle and pour in the macadamia milk. Mix quickly with a fork to form a sticky, soft dough. Add more milk if it’s too dry; more flour if it’s too sticky.
2.

Turn out onto a floured surface and knead briefly until surface is just smooth and only slightly sticky (don’t over-knead or bread will be hard). Form into a round loaf, transfer to prepared tray and flatten slightly to a 15cm diameter. Lightly brush with oil.
3.

Bake for 30 minutes, remove and brush with a little more oil, then sprinkle with saltbush seeds and rosemary. Bake for 2 minutes more or until loaf is golden and sounds hollow when you tap the bottom. Stand on tray for 10 minutes, then serve warm, sliced, with butter.