Recipes

50% Wholemeal Damper

Ingredients

Weight/
Volume
Ingredients
GROUP 1
250 g Laucke Wallaby Bakers Flour 1-3/4 cups
250 g Laucke Wholemeal Flour 1.8 cups
5 g Salt 1/4 tbsp
10 g Brown Sugar 2 tsp
20 g Baking Powder 1-1/2 tbsp
GROUP 2
40 g Melted Butter 2-3/4 tbsp
350 g Cold Water or Buttermilk 1-1/4 cups
50 g Whole Egg 1 each

Method

  1. Sieve all dry Ingredients in group 1 together.

  2. Place all wet ingredients in Group 2 into a mixing bowl.

  3. Add the dry ingredients to the wet ingredients in the mixing bowl.

  4. Mix thoroughly until all the dry ingredients are taken up, to produce a clear dough (approx 4 minutes) this is a soft dough to start with, and becomes better as you knead it.

  5. When the dough is smooth, place on a lightly flour dusted work surface.

  6. Mould the dough into a round shape, and place on a silicone paper lined baking tray.

  7. Egg wash the top, and lightly dust with flour.

  8. With a sharp knife cut a cross + on top of the dough piece, cutting half way through the dough piece (this ensures the centre of the Irish Soda Bread is baked out properly).

  9. Bake at 190°C / 200°C for 30 to 35 minutes (or until baked.)

  10. Remove your Damper from oven or camp oven, and let cool.

  • Yeast Bread
  • Bake for 30 - 35 minutes
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