This recipe is a lot like my scone dough recipe. In fact, that’s what it started out as, but it kind of morphed into this! If you want to make damper, you pretty much just use the scone recipe and shape the dough into a ball, flatten it slightly, cut a cross into the top, brush with milk, and cook it. But this time I did it a little differently – I used hot Almond-Sunflower Seed milk and olive oil, and it changed the consistency to a much more bread-like, less crumbly loaf. We loved it! The outside was crisp and the inside soft, and it was quicker than making yeast bread. Perfect for breakfast, spread with a thick layer of avocado, some herb salt, and lots of freshly-ground pepper – yum!
1. Preheat oven to 220 degrees celcius.
2. Make a batch of Almond-Sunflower Seed milk (or heat your choice of milk to 50 degrees) and set aside.
3. Weigh into Thermomix bowl and mix on speed 6 for 6 seconds (no need to dry bowl unless you want to grind part of the grain first):
– 440g plain unbleached spelt flour (can use partly wholemeal spelt flour)
– 4 tsp baking powder
– 1/2 tsp sea salt
4. Add oil and mix for a few seconds on speed 5:
– 60g olive oil
5. Add and mix for 5 seconds on speed 5, until dough roughly comes together:
– 230g warm Almond-Sunflower Seed milk
– 1 tsp apple cider vinegar
6. Set dial to closed lid position and mix for 20 seconds on interval speed, until dough forms a soft ball. (Should spring back when you poke it – if too sticky, add some more flour.)
7. Turn dough onto lightly floured bread mat and form into a smooth ball. (The dough will be slightly bouncy, like bread dough, not too soft and sticky like scone dough.) Transfer dough to a floured oven tray. Flatten slightly, and cut a 2cm deep cross into top of ball with a sharp knife. Brush with some more of the warm milk and place tray in hot oven.
8. Cook for 10 minutes on 220 degrees, then 20 minutes on 180 degrees. Bread should be nicely browned and sound hollow when tapped underneath. Leave to cool for a few minutes before slicing.