Emmer Soda Bread with Za’atar & Feta

The precursor to bicarbonate of soda was “pearlash”, a purified potash of potassium carbonate, used by native Americans to leaven quick breads. Soda bread is traditionally made with a low gluten flour and buttermilk, which contains lactic acid that reacts with the bicarbonate of soda to form carbon dioxide particles which leavens the bread. I love the earthy flavour of this Middle Eastern biblical herb which when paired with salty feta cheese, is very satisfying with a bowl of warming soup.