The wholesome goodness of whole spelt and oatmeal, combined with the tangy undertone of buttermilk, makes a damper that’s not only nutritious, but irresistibly delicious. this Cheese-filled Oat Damper is more than just bread—it’s a slice of comfort that beckons you to slow down and savor each bite.
Ingredients:
- 375g (2 1/2 cups) self-raising flour
- 80g (1/2 cup) wholemeal spelt flour
- 1 teaspoon baking powder
- 50g (1/2 cup) oat flakes, plus 1 tbsp, extra for topping
- 30g butter, chilled and chopped
- 3tbsp rosemary sprigs, coarsely chopped
- Sea salt flakes, to taste
- 375ml (1 1/2 cups) buttermilk, plus 2 teaspoons extra for glazing
- 55g (1/2 cup) Philadelphia grated mozzarella
- 100g vintage cheddar, sliced
Method:
Preheat the oven to 200°C. Line a baking tray with baking paper.
In a large bowl, mix together the self-raising flour, wholemeal spelt flour, baking powder and 50g rolled oats.
Add the chilled, cubed butter to the flour mixture. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the chopped rosemary and a pinch of sea salt.
Make a well in the centre of the flour mixture and pour in the buttermilk. Using a flat-bladed knife, mix until a soft, sticky dough forms.
Turn the dough out onto a lightly floured surface and knead gently until just smooth.
Flatten the dough into a disc about 20cm in diameter. Sprinkle half of the mozzarella over half of the dough, then cover with the sliced aged cheddar. Fold the dough over to enclose the cheese.
Shape the dough into a round loaf and place on the prepared baking tray. Brush the top with the extra buttermilk and sprinkle with the extra oats and a little more sea salt.
Bake for 25-30 minutes or until golden brown and hollow when tapped on the base.
Transfer to a wire rack to cool slightly. Serve warm.
