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
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, 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.
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.
