(a) Australian version of Irish soda bread; a sticky scone-like dough, rounded and scored into sections before baking. Originally a hardcrusted bread made from flour, water, milk and salt, cooked in fire ashes by Australian swagmen. Traditionally served with butter and jam or golden syrup, or eaten with a stew. Modern versions may include savoury ingredients;
(b) device to release humidity and control the flow of air from the oven chamber.