Soda bread similar style to the pan breads found in North American and native Inuit cuisine. First documented in 1827 and prepared by farm-men, damper was a quick and easy way to prepare bread in the Australian bush. The word "damper" derives from the English word "to snack" or to dampen the flour in the fire of one's appetite. Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The
Malt loaf Malt loaf Malt loaf is a malted loaf made in the United Kingdom. Malt loaf has a sweet taste and a chewy texture like very heavy, soft bread. It is made from malt and often contains raisins. Malt loaf is usually eaten sliced and spread with butter. Malt flour is sometimes used to supplement the flavour of the malt loaf. In 1889, John Montgomerie of Scotland filed a U.S. patent application titled Making Malted Bread which was granted in 1890. This patent asserted a prior patent existed in England dated 1886. Montgomerie claimed a novel saccharification process which involved warming