This damper recipe is simple to prepare and a delicious altenative to normal yeasted bread. Heavy in texture it is best eaten warm fresh from the oven spread with a good amount of butter. Damper is also a great accompaniment to casseroles or soups.
- 6 cups self raising flour
- ⅓ cup powdered milk
- 1 tsp ground wattleseed (see Note)
- ½ cup soft butter
- 1 cup cooked pumpkin
- water, enough to combine into dough
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat an oven to 180ºC or better still dig a hole and make a fire with some coals and have a large cast iron bush oven ready to use. Wait until the coals are really hot before you add the damper.
Mix together the flour, powdered milk and wattleseed. Add the butter and work it into the flour gently. Mix in the pumpkin and a little water if needed.
Knead briefly and pat out into soft buns. Place on a baking tray or put in the bush oven.
Bake for 1 hour until cooked through and sounds hollow when tapped.
Available from specialty spice shops or online. Wattleseed for cooking is roasted and ground which gives a coffee-like flavour and aroma.