Name: How to make damper made with wattleseed and bush tomato
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 525 grams (3½ cups) self-raising flour, sifted, plus extra for dusting; 1 tsp ground wattleseeds (see note); 1 tsp ground bush tomato (see note); 1 tbsp caster sugar; 50 grams unsalted butter, chopped; 400 ml milk, plus extra for brushing; Native parsley butter; 250 grams cultured butter, softened; 3 garlic cloves, crushed; ¼ cup finely chopped native parsley (see note); 1 finely grated lemon rind

How to make damper made with wattleseed and bush tomato

Our easy damper recipe is best served warm and with a side of whipped native parsley butter.

Damper recipe made with wattleseed and bush tomato served with native parsley butter — Wattleseed and bush tomato damper with whipped native parsley butter.

Serves 4 - 6

Prep

15M

Cook

45M

Total

Skip to Recipe

Like a traditional damper recipe, this wattleseed and bush tomato damper bread is made with just a handful of ingredients. Best served warm and with a light whipped native parsley butter, our bush-inspired damper is an ideal companion to many of our recipes using native Australian ingredients.

Ingredients

525 grams (3½ cups) self-raising flour, sifted, plus extra for dusting

1 tsp ground wattleseeds (see note)

1 tsp ground bush tomato (see note)

1 tbsp caster sugar

50 grams unsalted butter, chopped

400 ml milk, plus extra for brushing

Native parsley butter

250 grams cultured butter, softened

3 garlic cloves, crushed

¼ cup finely chopped native parsley (see note)

1 finely grated lemon rind

Method

1.Preheat oven to 200°C. Lightly grease an oven tray.

2.Place flour, 1 tsp sea salt flakes, spices and sugar in a large bowl; rub in butter. Stir in milk and, using your hands, mix to a sticky, wet dough. Knead dough on a floured surface until just combined. Divide dough into 12 and roll into balls. Place balls on prepared tray, forming a circle; rest 15 minutes.

3.Brush dough with a little extra milk; scatter with extra flour; bake until golden and cooked (40-45 minutes).

4.Meanwhile, for parsley butter, whisk butter in the bowl of an electric mixer on high until pale and fluffy. Stir in remaining ingredients and season to taste. Serve damper warm with butter.

Wattleseed and bush tomato are available from select food and spice shops. Native parsley is available from specialty greengrocers. If unavailable, substitute flat-leaf parsley.
Notes

Profile Dominic Smith

Styling by Vivien Walsh

Ingredients

Method

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