Prep time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

Makes 1 x 20 cm bread

INGREDIENTS

500 g self-rising flour

500 ml (2 cups) cultured buttermilk 

10 ml (2 tsp) salt 

2 fresh garlic gloves, crushed 

3 sprigs rosemary, chopped

1 egg, beaten

15 ml (1 Tbsp) Maldon salt 

METHOD

Preheat the oven to 180°C, line a 20 cm bread tin with baking paper and spray with non-stick cooking spray.

In a bowl mix the flour, buttermilk, salt, garlic and rosemary, keeping aside 10 ml (2 tsp) of rosemary for later use.

Once a dough has formed, place it in a bread tin.

Brush with egg and sprinkle with Maldon salt and rosemary. The best thing to use is fresh rosemary – I prefer the aroma and flavour it has. 

Bake the bread in the oven for about 40 minutes or until cooked and golden.

Thank you to Chef Ammaarah Peterson for this recipe