Veggie-Packed Damper Bread with Lemon Myrtle and Sea Salt
Traditional Australian damper bread infused with lemon myrtle and studded with fresh spring vegetables for a wholesome, rustic loaf. This australian-inspired quick meals (vegetarian) ready in about 55 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp dried lemon myrtle leaves, ground
- 4 tbsp cold butter, cubed
- 1 cup milk
- 1 medium (about 1/2 cup) carrot, grated
- 2 stalks spring onions, sliced
- 1/2 cup fresh spinach, chopped
- 1 tsp sea salt flakes
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tbsp ground dried lemon myrtle leaves.
- Step 2: Add 4 tbsp cold cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
- Step 3: Stir in 1/2 cup grated carrot, 2 sliced spring onions, and 1/2 cup chopped fresh spinach evenly.
- Step 4: Gradually pour in 1 cup milk and use a wooden spoon to mix until a soft dough forms. If too sticky, add a bit more flour.
- Step 5: Turn the dough onto a lightly floured surface and gently knead 5 times to bring it together.
- Step 6: Shape the dough into a round loaf about 7 inches in diameter and place it on a parchment-lined baking sheet.
- Step 7: Sprinkle 1 tsp sea salt flakes on top and score a cross lightly on the surface with a sharp knife.
- Step 8: Bake for 35-40 minutes until the crust is golden and sounds hollow when tapped. Cool on a wire rack before slicing.
Equipment for this recipe
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Frequently asked questions
How long does Veggie-Packed Damper Bread with Lemon Myrtle and Sea Salt 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-Packed Damper Bread with Lemon Myrtle and Sea Salt?
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 all-purpose flour from drying out.
Can I substitute ingredients in Veggie-Packed Damper Bread with Lemon Myrtle and Sea Salt?
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-Packed Damper Bread with Lemon Myrtle and Sea Salt 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-Packed Damper Bread with Lemon Myrtle and Sea Salt 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.
