50% Wholemeal Damper
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| GROUP 1 | ||
| 250 g | Laucke Wallaby Bakers Flour | 1⅝ cups |
| 250 g | Laucke Wholemeal Flour | 1⅝ cups |
| 5 g | Salt | ¼ tbsp |
| 10 g | Brown Sugar | 2 tsp |
| 20 g | Baking Powder | 1½ tbsp |
| GROUP 2 | ||
| 40 g | Melted Butter | 2¾ tbsp |
| 350 g | Cold Water or Buttermilk | 1⅜ cups |
| 50 g | Whole Egg | 1 each |
Method
Sieve all dry Ingredients in group 1 together.
Place all wet ingredients in Group 2 into a mixing bowl.
Add the dry ingredients to the wet ingredients in the mixing bowl.
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.
When the dough is smooth, place on a lightly flour dusted work surface.
Mould the dough into a round shape, and place on a silicone paper lined baking tray.
Egg wash the top, and lightly dust with flour.
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).
Bake at 190°C / 200°C for 30 to 35 minutes (or until baked.)
Remove your Damper from oven or camp oven, and let cool.
