Teresa's Recipes
Authentic Wattleseed Damper
Experience the flavors of the Australian outback with this traditional Wattleseed Damper. This rustic bread is a staple in Australian cuisine, cherished for its unique, earthy flavors imparted by the indigenous wattleseed. The bread is delightfully dense with a nutty, coffee-esque aroma, and a crispy golden crust enveloping a soft, warm interior. Originally baked in the ashes of a campfire by the early settlers, this version is adapted for the modern oven while preserving the authentic taste and texture.
Ingredients
- 1/2 cup Water
- 1/2 cup Milk
- 30g, cubed Butter
- 2 tablespoons, ground Wattleseed
- 1/2 teaspoon Salt
- 3 cups Self-raising flour
Dietary Notes
- Servings: 6
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 260
- Fat: 6g
- Carbs: 44g
- Protein: 7g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- In a large bowl, combine the self-raising flour, salt, and ground wattleseed. Stir until evenly mixed.
- Add the cubed butter to the bowl. Using your fingers, rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Create a well in the center of the flour mixture. Pour in the milk and water.
- 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.
- Turn the dough out onto a lightly floured surface. Knead gently until the dough is soft and smooth.
- 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.
- 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.
- 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.