Veggie-Packed Damper Bread with Rosemary and Sea Salt
Traditional Australian damper bread enriched with fresh rosemary, sea salt, and finely chopped seasonal vegetables for a rustic loaf. This australian-inspired quick meals (vegetarian) ready in about 50 minutes pairs self-raising flour, cold water, chilled and cubed butter 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 self-raising flour
- 1 1/4 cups cold water
- 4 tbsp, chilled and cubed butter
- 2 tbsp, finely chopped fresh rosemary
- 1 tsp sea salt flakes
- 1 small, grated (about 1/2 cup) carrot
- 1 small, grated (about 1/2 cup) zucchini
- 2 tbsp, for brushing milk
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine 3 cups self-raising flour, 2 tbsp finely chopped fresh rosemary, 1 tsp sea salt flakes, and 4 tbsp chilled cubed butter. Rub the butter into the flour with fingertips until mixture resembles coarse breadcrumbs.
- Step 2: Add 1/2 cup grated carrot and 1/2 cup grated zucchini to the bowl and mix evenly.
- Step 3: Gradually pour 1 1/4 cups cold water into the dry mixture, stirring with a wooden spoon until a soft dough forms. Avoid overmixing to keep the bread light.
- Step 4: Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth.
- Step 5: Shape the dough into a round loaf roughly 7 inches in diameter and place on a baking tray lined with parchment paper.
- Step 6: Brush the top with 2 tbsp milk and score a shallow cross on the surface with a sharp knife to help it bake evenly.
- Step 7: Bake for 30-35 minutes until the crust is golden brown and sounds hollow when tapped. Cool on a wire rack before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Veggie-Packed Damper Bread with Rosemary and Sea Salt 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 Veggie-Packed Damper Bread with Rosemary 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 self-raising flour from drying out.
Can I substitute ingredients in Veggie-Packed Damper Bread with Rosemary 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 Rosemary 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 Rosemary 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.
