https://www.yours.co.uk/leisure/recipes/baking/articles/australian-damper-bread#.VJK8Eqh7SCc
| self-raising wholemeal flour | 335g |
| salt | 1/4 tsp |
| soft butter | 1 tbsp |
| Gouda cheese, grated | 90g |
| freshly grated Parmesan cheese | 3 tbsp |
| chopped fresh sage leaves/dried sage | 2-3 tbsp/1 tbsp |
| milk | 250ml+2 tsp |
Preheat the oven to 220 ?C. In a large bowl, mix the flour and salt. Rub in the butter with your fingers until crumbly.
Add the 2 cheeses and sage and mix thoroughly. Stir in the milk gradually until you have a dough. If the mixture is sticky, add a little more flour. If the mixture seems too dry and isn’t holding together, moisten with a little more milk until cohesive but not sticky.
Turn out on a clean work surface and knead until fairly smooth for 2-3 minutes. Squash the dough into a flattened round approximately 18cm in diameter and 4cm thick. Use a long, sharp knife to cut almost all the way through the dough 4 times, making 8 wedges.
Brush the top surface with milk and sprinkle with poppy seeds. Bake for about 25 minutes, until golden and firm. Cool on a wire rack and eat warm, cold, or toasted, with butter.
