Baked Wattleseed Damper with Rosemary and Sea Salt
Traditional Australian damper bread baked with native wattleseed and fresh rosemary, sprinkled with sea salt for a rustic, aromatic loaf. This australian-inspired quick meals (vegetarian) ready in about 50 minutes pairs all-purpose flour, baking powder, ground wattleseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp ground wattleseed
- 2 tbsp, finely chopped fresh rosemary
- 1 tsp plus extra for sprinkling sea salt
- 4 tbsp, diced cold butter
- 1 1/4 cups whole milk
- 1/4 cup, cold water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 2 tbsp ground wattleseed, 2 tbsp finely chopped fresh rosemary, and 1 tsp sea salt.
- Step 2: Add 4 tbsp diced cold butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.
- Step 3: Slowly pour in 1 1/4 cups whole milk and 1/4 cup cold water, stirring gently until a soft dough forms. Avoid overmixing to keep the bread tender.
- Step 4: Turn the dough onto a floured surface and shape into a round loaf about 7 inches in diameter. Place it on a baking sheet lightly dusted with flour.
- Step 5: Use a sharp knife to score a deep cross on top of the dough, then sprinkle extra sea salt over the loaf for flavor and texture.
- Step 6: Bake in the preheated oven for 30-35 minutes until the damper is golden brown and sounds hollow when tapped on the bottom. Cool slightly before slicing.
Frequently asked questions
How long does Baked Wattleseed Damper with Rosemary and Sea Salt take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Wattleseed Damper with Rosemary and Sea Salt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Baked Wattleseed Damper with Rosemary and Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Wattleseed Damper with Rosemary and Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Wattleseed Damper with Rosemary and Sea Salt vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
