Bush bread, or seedcakes, refers to the bread made by Australian Aborigines for many thousands of years made by crushing seeds into a dough after which it is baked. The bread was high in protein and carbohydrate, and helped form part of a balanced traditional diet.
With the arrival of Europeans and pre-milled white flour, this bread-making process all but disappeared (women were still recorded to be making seedcakes in Central Australia in the 1970s). The tradition of cooking bread in hot coals continues today.
Bread-making was a woman's task. It was generally carried out by several women at once, due to its labour-intensive nature. It involved collecting seasonal grains, legumes, roots or nuts, and preparing these into flour and then dough, or directly into a dough.
Other articles related to "bush bread, bread":
... Ill-fated explorers Burke and Wills survived on bush bread for some time after they ran out of rations due to the death of their camels ... The Cooper Creek Aborigines, the Yandruwandha people, gave them fish, beans called 'padlu' and bread made from the ground sporocarps of the ngardu (nardoo) plant (Marsilea drummondii) ... It is possible that the explorers, in preparing the bread themselves, were not preparing it in the traditional way of the Aboriginal people, which may have involved soaking seeds prior to grinding in order to ...
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