Cheese-filled Oat Damper (Aussie)
- 2.5 cups white flour
- 1/2 cup whole wheat flour
- 4 tsp baking powder
- 1/2 cup rolled oats plus 1 Tbsp extra
- 2 Tbsp butter chilled and chopped
- 3 Tbsp rosemary chopped
- sea salt
- 1.5 cups buttermilk plus extra to brush
- 1/2 cup grated mozzarella cheese
- 3.5 oz vintage cheddar cheese sliced
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Preheat oven to 425F. Line a baking tray with baking paper.
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Combine the flours, baking powder, oats, butter, 2 tbs of the rosemary and a good pinch of salt in a large bowl. Use your fingertips to rub butter into the flour until mixture resembles coarse breadcrumbs.
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Make a well in the centre. Add the buttermilk and stir with a flat-bladed knife until the mixture just comes together. Turn onto a lightly floured surface and gently knead mixture to a rough ball. Divide the dough into 2 portions.
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Shape each piece of dough into a 6-inch disc. Spread 1 disc with the grated cheese and top with the cheddar. Place remaining disc on top and gently press out to an 8-inch disc, enclosing the cheese. Carefully transfer to prepared tray.
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Brush the top with the extra buttermilk and use a knife to score deeply into 8 wedges. Scatter with the remaining rosemary and extra oats. Sprinkle with sea salt flakes. Bake for 20-25 minutes or until golden and cooked through and the cheese has melted.
