Slow cooked rosemary and sea salt milk damper

  • Attach the dough hook to your mixer and place the flour, rosemary, salt and butter into the bowl.
  • On a low speed mix the ingredients until they resemble a fine breadcrumb
  • Add the milk and egg, continue low speed until all ingredients form a ball. Remove from bowl and place onto a floured surface.
  • Knead the dough for one minute and bring together to form a damper loaf. Make a cross incision 3mm deep x 4cm long on the top of the loaf.  Sprinkle the damper with the extra salt and place the sprig of rosemary in the center of the cross.
  • Line the slow cooker with baking paper and place the damper onto the paper. Place the lid on the slow cooker.
  • Set the temperature to HIGH and the TIME to 2 hours.

*Cooks note – You can replace Rosemary with other herbs such as thyme, oregano, basil, tarragon or garlic

Cooking Time

2 hours

Preparation Time

5 minutes




  • 125g Self Raising flour
  • 1 Tbs. roughly chopped fresh rosemary leaves
  • 1 tspn. Sea salt
  • 80g cold butter, cubed
  • 175ml cup milk
  • 1 egg, beaten
  • 1 tspn. Sea salt, extra for sprinkling
  • Fresh rosemary sprig, extra