QUINOA, CHEESE AND SEED DAMPER.

Ingredients......50gm of quinoa (mixed colour),450gm of wholemeal self raising flour, 1 dsp of salt, 40gm of butter/ marg, 50gm buckwheat, 2 tbs of linseeds/ flaxseeds, 2 tbs of pepitas( pumpkin seed kernals),90 grated tasty cheese, 125ml of milk. Preheat oven to 180 deg C. Line an oven tray with a sheet of baking paper and sprinkle with wholemeal flour. Place quinoa in 1/2 cup of boiling water in a heatproof bowl and let stand for 20 minutes. Drain well. Place the flour and salt in a large bowl. Rub in the butter/ marg in with your fingertips. Stir in the soaked quinoa. Follow with the buckwheat, linseeds, pepitas and grated cheese. Stir in the milk and 180ml of water, just enough to mix to a soft dough. Knead the dough on a floured surface until just smooth. Place the dough on the prepared tray and press into a 16cm (6 and 1/2") round. Brush with a little extra milk. Cut a 1cm (1/2") deep cross in top of the dough. Bake in the preheated oven for 50 minutes, turning the tray halfway through the cooking time and continue to bake until golden and sounds hollow when tapped on the base. If damper is made ahead , reheat the damper before serving, wrapping it in foil and warming through in a preheated oven (150 deg C) for 15 minutes.