Sweet potato and mixed seed damper

Method

• 1
  Preheat oven to 220C/200C fan-forced. Lightly dust a baking tray with a little flour.
• 2
  Combine seed mix, sesame seeds and poppy seeds together in a bowl.
• 3
  Combine flour, LSA and salt in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine crumbs. Stir in 2 tablespoons of seed mixture. Make a well. Add sweet potato and milk. Using a butter knife, stir mixture until a soft, sticky dough forms.
• 4
  Turn out dough onto a lightly floured surface. Knead gently until smooth. Shape into an 18cm round. Place on prepared tray.
• 5
  Brush top with a little extra milk. Sprinkle with remaining seed mixture. Season with salt and pepper. Using a sharp knife, score the top of the damper into 8 wedges. Bake for 30 minutes or until golden and hollow when tapped. Stand for 5 minutes on tray. Serve warm with softened butter.