8 Serves
107 Mins
Preheat your oven to 200°C and lightly grease a baking tray.
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SalvadoranVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
208 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
321 mg / 1,250 mgPotassium
193 mg / 4,700 mgSodium
735 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 gIn a large mixing bowl, combine the self-raising flour, a pinch of salt, and the roasted wattle seeds.
Gradually stir in the milk until a soft dough forms, then turn it out onto a floured surface and knead gently.
Shape the dough into a round loaf, place it on the prepared baking tray, and score the top with a knife.
Bake in the oven for 30 to 40 minutes until the damper sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool slightly on a wire rack before serving warm.
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Indian