Macadamia and Wattleseed Seeded Damper Bread
Traditional Australian damper bread enriched with crunchy macadamia nuts and fragrant wattleseed for a nutty, earthy loaf perfect for sharing. This australian-inspired quick meals ready in about 50 minutes pairs (375 g) 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
- 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.
- Step 2: Add 1 cup roughly chopped macadamia nuts and toss to distribute evenly.
- 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.
- Step 4: Turn the dough onto a lightly floured surface and gently knead 5-6 times to combine, avoiding overworking.
- Step 5: Shape the dough into a round loaf about 7 inches in diameter and place on a baking tray lined with parchment paper.
- 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.
- Step 7: Bake in the preheated oven for 30-35 minutes until the crust is golden brown and sounds hollow when tapped.
- Step 8: Remove from oven and brush with 2 tbsp milk for a softer crust. Cool on a wire rack before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia and Wattleseed Seeded Damper Bread 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 Macadamia and Wattleseed Seeded Damper Bread?
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 (375 g) self-raising flour from drying out.
Can I substitute ingredients in Macadamia and Wattleseed Seeded Damper Bread?
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 Macadamia and Wattleseed Seeded Damper Bread 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.
What goes well with Macadamia and Wattleseed Seeded Damper Bread?
Australian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
