28 Jun Recipe for Wattle seed and Thyme Damper
A classic from the bush, damper is great to make on a camping trip or a fun bread to throw together with the kids. The wattleseeds add a nutty, coffee – like flavor and smell fantastic when sliced hot.
- 900g Self raising flour, sifted
- 2 Tbsp Wattle seeds
- 2 Tbsp Thyme Leaves
- 1 Tsp Salt
- 500ml (2 Cups) Full cream milk
- Butter and golden syrup, to serve
Serves 8 | Preparation 10 mins | Cooking 40 mins | Skill Level: Easy
Step 1 :
If you’re using a camp oven, build a fire and get a nice bed of coals going. If you’re baking in an oven at home, lightly grease a baking tray and preheat the oven to 200˚C.
Step 2 :
In a bowl, combine the flour, wattleseeds, thyme and salt, then make a well in the centre and pour in the milk. Combine everything to form a smooth slightly moist dough.
Step 3 :
Turn the dough out onto a floured bench and knead until the dough is smooth. Shape the dough into a round loaf. Use a sharp knife to score the top with an “X”. Lightly dust the top with flour just before baking.
If using a camp oven, set the oven on a bed of gently glowing coals, place the loaf inside, put the lid on and, using a shovel, lay some coals over the camp oven. Bake for about 35 minutes or until the loaf has a golden crust and sounds hollow when tapped.
If baking your damper in a regular oven, place the loaf on the oven tray and bake for 35–40 minutes – again, you want the loaf to have a golden brown crust and sound hollow when tapped.
Serve with butter, golden syrup and hot cups of billy tea.
Wattleseeds can be purchased online.