Pumpkin Damper. Aussie No Knead No Yeast Bush Bread Recipe

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness.

Open the jar of dehydrated pumpkin powder and add 1/2 cup of water to rehydrate it.

Let the pumpkin powder soak up the water.

In a large bowl, add 3 cups of self-raising flour and 1/2 teaspoon of salt.

Add unsalted butter to the flour and rub it in with your fingertips until it reaches a grainy consistency.

Add the rehydrated pumpkin to the flour mixture and mix well.

Add milk to the mixture to achieve a sticky dough consistency, eyeballing the amount needed.

Shape the dough into a ball and place it in the baking pot.

Score the top of the dough for easier breaking after baking.

Preheat the oven to 200°C (400°F) and bake for 20-35 minutes, checking after 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens