Carina Contini recipe: Juniper and rosemary soda bread
We can save our culinary heritage one bite at a time, writes Carina Contini of The Scottish Cafe & Restaurant as she provides us with her delicious recipe for juniper and rosemary soda bread
Wild juniper is an indigenous Scottish berry and the first ingredient to be added to the Ark of Taste listing by Slow Food Scotland.
Ingredients
- 360g Aberfeldy Mill granary flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 1 tsp finely chopped fresh rosemary
- 1 tsp crushed dried juniper berries
- 300ml buttermilk
- 10g butter, melted
- splash of milk
Serves: 4 Difficulty: Easy Time to cook: 40 mins
Method
1 Sieve all the dry ingredients into a large mixing bowl.
2 Form a well in the centre, pour the butter and buttermilk in and mix together.
3 Knead for a few minutes until all the ingredients are incorporated, then form into a circle and flatten slightly.
4 Cut a cross on the top of the bread and brush with milk. Bake on a non-stick baking tray at 200C/Gas Mark 6 for about 30 minutes until golden. The bread should sound hollow when you tap the bottom.
5 Why not serve it warm alongside Arbroath pâté