Authentic Wattleseed Damper

Ingredients

Water

1/2 cup

Milk

1/2 cup

Butter

30g, cubed

Wattleseed

2 tablespoons, ground

Salt

1/2 teaspoon

Self-raising flour

3 cups

Instructions

1. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
2. In a large bowl, combine the self-raising flour, salt, and ground wattleseed. Stir until evenly mixed.
3. Add the cubed butter to the bowl. Using your fingers, rub the butter into the flour mixture until it resembles fine breadcrumbs.
4. Create a well in the center of the flour mixture. Pour in the milk and water.
5. Using a butter knife, mix the ingredients until a dough forms. If the dough is too sticky, add a bit more flour; if it's too dry, add a touch more water.
6. Turn the dough out onto a lightly floured surface. Knead gently until the dough is soft and smooth.
7. Shape the dough into a round loaf and place it on your prepared baking tray. With a sharp knife, mark a cross on the top of the loaf. This traditional mark is not only aesthetic but also helps the damper cook evenly.
8. Bake for 25-30 minutes, or until the damper is golden brown and sounds hollow when tapped on the bottom. Note: If the bread is browning too quickly, cover with foil.
9. Let the damper cool slightly on the tray, then serve warm. It's traditionally enjoyed with butter and golden syrup, which brings out the nutty notes of the wattleseed.