Sourdough Damper Bread with River Mint and Bush Tomato Butter

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Traditional Australian damper bread made with sourdough starter and served with a fragrant butter infused with river mint and bush tomatoes. This Australian-inspired quick recipe, ready in about 55 minutes, pairs sourdough starter, all-purpose flour, baking powder 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

• 1 cup, active sourdough starter
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup, lukewarm whole milk
• 4 tbsp, softened unsalted butter
• 2 tbsp, finely chopped dried bush tomatoes
• 2 tbsp, finely chopped fresh river mint leaves
• 1 tbsp, for greasing olive oil

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet with 1 tbsp olive oil.
2. Step 2: In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. Step 3: Stir in 1 cup active sourdough starter and 1 cup lukewarm whole milk using a wooden spoon until a sticky dough forms.
4. Step 4: Turn the dough out onto a floured surface and knead gently for 3-4 minutes until smooth but still slightly sticky.
5. Step 5: Shape the dough into a round loaf about 7 inches in diameter and place it on the prepared baking sheet.
6. Step 6: Bake in the oven for 35-40 minutes until the crust is golden brown and sounds hollow when tapped.
7. Step 7: While the bread bakes, combine 4 tbsp softened unsalted butter with 2 tbsp finely chopped dried bush tomatoes and 2 tbsp finely chopped fresh river mint leaves in a small bowl.
8. Step 8: Remove the damper from the oven and let cool slightly before slicing. Serve warm with the bush tomato and river mint butter spread generously on top.