🥨 Snacks

Damper Bread with Wattleseed

Damper bread is a classic Australian rustic bread — traditionally baked over campfire coals. This version features wattleseed, an iconic native Australian ingredient with a rich, warm, nutty, coffee-like and slightly chocolatey aroma. It’s soft and fluffy inside with a beautifully golden, crusty exterior. No yeast, no kneading, no rising time — incredibly quick and easy to make, and fully plant-based!

Shared by jessy

—

Time

45 min

Serves

Difficulty

easy

🛒 Ingredients

#Bread;
3 cups (450 g) self-raising flour — plus extra for dusting.. 1 tsp salt
2 tbsp roasted ground wattleseed (available online or specialty stores — rich nutty-coffee flavour)
¼ cup (60 ml) neutral-flavoured oil (sunflower, canola, or light olive oil)
Approx. 1 cup (240 ml) unsweetened plant-based milk (soy, almond, or oat — add gradually)
1 tsp apple cider vinegar or lemon juice (helps lighten texture)
#Optional — Herby Whipped Butter (as pictured);
½ cup (115 g) vegan butter — softened
1 tbsp fresh herbs (chives, parsley, or thyme — finely chopped)
Pinch salt & black pepper
Beat together until fluffy, serve alongside.

👩‍🍳 Instructions

1
Preheat oven: Set oven to 200 °C (fan-forced 180 °C). Line a baking tray with parchment paper.
2
Mix dry ingredients: In a large bowl, sift in flour. Stir in salt and roasted ground wattleseed — distribute evenly for that lovely nutty flavour throughout.
3
Combine wet ingredients: In a separate jug, mix plant-based milk, oil, and vinegar/lemon juice. It may look slightly curdled — this is fine, it mimics buttermilk.
4
Bring together: Make a well in the centre of the flour. Pour in the liquid mixture. Stir gently with a spoon or your hands just until combined — do NOT overmix or overwork the dough, or the bread will turn tough. It should be soft, slightly sticky, and shaggy. If too dry, add a splash more milk; too wet, a sprinkle more flour.
5
Shape & pull-apart style: Lightly dust hands and work surface with flour. Gently bring dough together into a rough round shape — do NOT knead. Divide dough into 8–10 small portions. Arrange them close together on the prepared tray so they touch one another as they bake (this creates the pull-apart look in the photo). Dust the top generously with extra flour.
6
Bake: Place in the centre of the oven. Bake 30–35 minutes until the top is deep golden brown and crusty. Tap the bread — it should sound hollow when ready.
7
Serve: Transfer to a wire rack. Enjoy warm — best fresh! Serve with herby vegan butter, jam, or as a side to soups, stews, or roasted vegetables.