CHEESY SEED DAMPER

PREP + COOK TIME 3 HOURS 30 MINUTES SERVES 12

3 cups (450g) self-raising flour

2 teaspoons sea salt

40g cold butter, chopped

¼ cup (50g) pepitas (pumpkin seeds)

¼ cup (35g) sunflower seeds

2 tablespoons linseeds

¼ cup (50g) roasted buckwheat

1½ cups (150g) grated pizza cheese

¾ cup (180ml) buttermilk

½ cup (125ml) water, approximately

1 Preheat a 4.5-litre (18-cup) slow cooker on High for 30 minutes.

2 Meanwhile, sift flour and salt into a large bowl; using your fingertips, rub in butter. Stir in seeds, buckwheat and cheese. Stir in buttermilk and enough of the water to make a soft, sticky dough.

3 Turn dough out onto a floured surface; knead lightly until smooth. Shape into a 16cm round on a piece of baking paper. Brush with a little extra buttermilk, sprinkle with a little extra flour; cut a 1cm-deep, 10cm-wide cross in the top of dough.

4 Lift dough, on baking paper, into cooker. Cook, covered, on High for 3 hours or until damper sounds hollow when tapped with fingers.

5 Preheat an oven grill.

6 Carefully lift damper, on baking paper, from cooker; place on an oven tray. Cook under grill for 5 minutes or until browned lightly.