Veggie-Packed Damper Bread with Roasted Beetroot and Feta

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Traditional Australian damper bread enriched with roasted beetroot and crumbled feta for a colorful, hearty vegetarian loaf. This Australian-inspired vegetarian recipe, ready in about 55 minutes, pairs self-raising flour, salt, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 self-raising flour
• 1 tsp salt
• 1 1/4 cups cold water
• 1 cup roasted beetroot, diced
• 1/2 cup feta cheese, crumbled
• 2 tbsp butter, melted
• 1 tbsp fresh thyme leaves

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 3 cups self-raising flour and 1 tsp salt. Add 1 1/4 cups cold water gradually, stirring with a wooden spoon until a sticky dough forms.
2. Step 2: Turn dough onto a floured surface and knead lightly for 1-2 minutes until just combined. Gently fold in 1 cup diced roasted beetroot, 1/2 cup crumbled feta, and 1 tbsp fresh thyme leaves, distributing evenly without overworking.
3. Step 3: Shape dough into a round loaf about 7 inches in diameter and place on a baking tray lined with parchment paper. Brush the top with 2 tbsp melted butter.
4. Step 4: Bake for 35-40 minutes until the crust is golden brown and sounds hollow when tapped. Let cool slightly before slicing and serving warm.