Quinoa and seed cheese damper

This crusty bread is delicious whether served as the ideal side for your favourite soup or on its own with butter and golden syrup.

  • 50 mins cooking
  • Makes 12 Slice
  • Print


Quinoa and seed cheese damper
  • 1/4 cup (50g) red quinoa
  • 1/2 cup (125ml) boiling water
  • 3 cup (450g) self-raising flour
  • 2 teaspoon sea salt
  • 40 gram (1½ ounces) butter, chopped
  • 1/4 cup (50g) roasted buckwheat
  • 2 tablespoon linseeds
  • 2 tablespoon pepitas (pumpkin seed kernels)
  • 3/4 cup (90g) grated vintage cheddar
  • 1/2 cup (125ml) milk
  • 3/4 cup (180ml) water, approximately


Quinoa and seed cheese damper
  • 1
    Place quinoa in a small heatproof bowl; cover with the boiling water. Stand 20 minutes. Drain well.
  • 2
    Preheat oven to 180°C/350°F. Sprinkle a large oven tray with a little flour.
  • 3
    Place flour and salt in a large bowl; rub in butter. Stir in quinoa, buckwheat, linseeds, pepitas and cheddar. Stir in milk and enough of the water to mix to a soft dough. Knead dough on a floured surface until smooth.
  • 4
    Place dough on tray; press into a 16cm (6½-inch) round. Brush with a little extra water or milk; sprinkle with a little extra flour. Cut a 1cm (½-inch) deep cross in top of dough.
  • 5
    Bake damper 50 minutes or until golden brown and sounds hollow when tapped on the base.


Damper is best made on the day of serving. It is suitable to freeze. Reheat, wrapped in foil, in the oven for 15 minutes or until warmed through.

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