Macadamia and Wattleseed Seeded Damper Bread

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Traditional Australian damper bread enriched with crunchy macadamia nuts and fragrant wattleseed for a nutty, earthy loaf perfect for sharing. This Australian-inspired quick recipe, ready in about 50 minutes, pairs self-raising flour, wattleseed powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 (375 g) self-raising flour
• 2 tsp wattleseed powder
• 1 tsp salt
• 1 1/4 cups (300 ml) cold water
• 1 cup (150 g), roughly chopped macadamia nuts
• 2 tbsp, melted butter
• 2 tbsp, for brushing milk

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large mixing bowl, combine 3 cups self-raising flour, 2 tsp wattleseed powder, and 1 tsp salt, stirring well.
2. Step 2: Add 1 cup roughly chopped macadamia nuts and toss to distribute evenly.
3. Step 3: Gradually pour 1 1/4 cups cold water into the dry ingredients, stirring with a wooden spoon until a soft, slightly sticky dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and gently knead 5-6 times to combine, avoiding overworking.
5. Step 5: Shape the dough into a round loaf about 7 inches in diameter and place on a baking tray lined with parchment paper.
6. Step 6: Brush the top of the loaf with 2 tbsp melted butter, then score a cross about 1/2 inch deep on the top using a sharp knife.
7. Step 7: Bake in the preheated oven for 30-35 minutes until the crust is golden brown and sounds hollow when tapped.
8. Step 8: Remove from oven and brush with 2 tbsp milk for a softer crust. Cool on a wire rack before slicing.