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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

Published: December 2, 2015
Categories: ,

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


  • 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
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