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Cheese-filled oat damper
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Cheesy pull-apart bread, a crowd-pleaser for all!
Ingredients:
  • 375g (2 1/2 cups) self-raising flour
  • 80g (1/2 cup) wholemeal spelt flour
  • 4.00 gm baking powder
  • 50g (1/2 cup) rolled oats, plus 1 tbsp, extra
  • 30g butter, chilled, chopped
  • 60.00 ml rosemary sprigs, coarsely chopped
  • Sea salt flakes
  • 375ml (1 1/2 cups) buttermilk, plus 2 tsp, extra, to brush
  • 55g (1/2 cup) Grated Philly Mozzarella
  • 100g vintage cheddar, sliced
Instructions:
  • Preheat your oven to 220C (200C fan forced) and prepare a baking tray by lining it with baking paper.
  • In a large bowl, mix together the flours, baking powder, oats, butter, 2 tablespoons of rosemary, and a pinch of salt. Use your fingertips to blend the butter into the flour until the mixture resembles coarse breadcrumbs.
  • Create a hollow in the middle. Pour in the buttermilk and mix gently with a flat-bladed knife until just combined. Transfer the dough to a lightly floured surface and knead it into a rough ball. Then, split the dough into 2 equal portions.
  • 1. Form each piece of dough into a 16cm disc. Spread one disc with grated cheese and layer with cheddar. Place the other disc on top and press gently to a 20-21cm disc, sealing the cheese inside. Transfer carefully to the tray.
  • Drizzle the extra buttermilk over the top and make deep scores into 8 wedges using a knife. Sprinkle with remaining rosemary and extra oats, then add a touch of sea salt flakes. Bake for 20-25 minutes until golden, cooked through, and cheese is melted.

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