Veggie-Loaded Damper with Roasted Beetroot and Native Pepper

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic Australian damper bread enriched with roasted beetroot and a touch of native pepper for gentle warmth, perfect for sharing. This australian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs (375 g) self-raising flour, salt, ground native pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 15 min Cook: 40 min Serves 8 Australian cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large mixing bowl, combine 3 cups self-raising flour, 1 tsp salt, and 1/2 tsp ground native pepper.
  2. Step 2: Rub in 3 tbsp chilled cubed unsalted butter with your fingertips until the mixture resembles coarse crumbs.
  3. Step 3: Stir in 1 cup diced roasted beetroot, distributing evenly.
  4. Step 4: Make a well in the center and gradually add 1 cup milk and 1/4 cup cold water, mixing gently with a wooden spoon until a soft dough forms—avoid overmixing.
  5. Step 5: Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Shape into a round loaf about 7 inches in diameter.
  6. Step 6: Place the dough on a baking sheet lined with parchment paper, brush the top with 1 tbsp olive oil, and score a cross on top with a sharp knife.
  7. Step 7: Bake for 35-40 minutes until the bread sounds hollow when tapped and has a golden crust. Cool on a wire rack before slicing.

Equipment for this recipe

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Frequently asked questions

How long does Veggie-Loaded Damper with Roasted Beetroot and Native Pepper take to make?

Total time is about 55 minutes (15 min prep + 40 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 Veggie-Loaded Damper with Roasted Beetroot and Native Pepper?

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 Veggie-Loaded Damper with Roasted Beetroot and Native Pepper?

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 Veggie-Loaded Damper with Roasted Beetroot and Native Pepper 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 Veggie-Loaded Damper with Roasted Beetroot and Native Pepper 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.

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