Damper is an iconic Australian camp bread that we have all the time while camping. It is easy to make with only a few ingredients, many that you will already have in your home.
Damper
Back in the day, damper was made from flour, water and salt and cooking by being buried in the hot coals of a camp fire, with the ashes being brushed off before eating. Since those 1800s day, the damper recipe has slightly changed. A little butter is now added and milk is often substituted for water.
When camping, damper is cooked in a camp oven over a fire. We have a large fire pit, in which we can do this, though I also make it in the oven in a cast-iron pot or dutch oven.
At home, we have damper as a side dish for meals such as soups, lasagne, spaghetti bolognese and more. This crumbly bread tastes delicious with butter and/or golden syrup.
Cooking on a Stick
You may have seen people cooking damper on a stick over a campfire. To do this, make sure that the stick is dry, and gently burn the end that you are going to wrap the damper around to ‘seal’ the edges. Carefully wrap the dough around the stick and wrap in aluminium foil. Carefully cook over the campfire until cooked. Pull the damper off the stick and slather the inside with butter and golden syrup.
Storing Damper
Damper doesn’t last long at all. One way to keep it is to freeze it like regular bread. Store in an airtight container in the freezer for up to one month.
Ingredients
To make this delicious, no-yeast bread, you will need:
- Flour – Self-raising flour will make the bread rise. You can use plain flour that has been mixed with 2 tsp of bicarbonate of soda to help make it rise and create a fluffy bread.
- Butter – For the best results, the butter needs to be cold, straight out fridge. If you use salted butter, decrease the amount of salt in the recipe.
- Milk or Water – The crumbly effect is better when using milk, though you can sub with water if you wish.
- Salt
Preheat oven to 220˚C.
Grease a cake tin, dutch oven or cast-iron pot.
Sift flour and salt into a bowl.
Rub in butter lightly with your fingertips until the mixture resembles fine crumbs.
Add enough milk (or water) to mix to a medium-soft dough.
Turn out onto a lightly floured board and gently knead until smooth.
Shape into a ball and place in prepared pan.
Cut a deep cross in the dough and brush lightly with milk.
Bake for 20 minutes or until golden, checking after 10 minutes.
To check that the damper is cooked properly, tap the base. It should sound hollow. If not, return it to the oven and cook for another 5 minutes.
Serve warm or at room temperature.
Serve with butter, golden syrup or butter and Vegemite.
Campfire Method
If you’re cooking the damper on an open fire, wrap it in aluminium foil or place on a greased piece of aluminium foil or baking paper in a camp oven.
Place the camp oven in the hot coals and cover the lid with some of the coals.
Bake for 15 minutes, checking after 10 minutes.
To check that the damper is cooked properly, tap the base. It should sound hollow. If not, return it to the oven and cook for another 5 minutes.
Serve warm or at room temperature.
Flavouring Ideas
- Cheese and Chive – Mix through 1 cup of grated cheese and 1 tablespoon of chives before cooking.
- Herb and Garlic – Mix through 2 teaspoons of minced or dried garlic, 1 – 2 teaspoons of mixed herbs and ½ cup of parmesan cheese.
- Olive and Tomato – Add ¼ cup of sliced olives and sun-dried tomatoes for a lovely Mediterranean version.
- Sweet Damper – Take out the salt and add one tablespoon of caster sugar for a lovely, sweet bread.
- Scone – Create mini dampers before cooking and treat it like a scone, adding butter, jam and cream.
- Raisins and Chocolate – Add ¼ cup raisins and chocolate chips, taking out the salt and adding sugar.
- Beer – Swap the water/milk out for beer instead.
More Bread Recipes
- Honey Molasses Bread
- Milk Bread Rolls
- Homemade Outback Honey Wheat Bread
- Homemade Bread
- Pumpkin and Blueberry Bread
- Pizza Bread
Damper
Simple Living. Creative LearningDamper is an iconic Australian camp bread that we have all the time while camping. It is easy to make with only a few ingredients, many that you will already have in your home.
Ingredients
- 2 cups Self Raising Flour
- 1 tsp Salt
- 1 TBSP Butter, chilled and cubed
- 1/2 cup Milk, approximately extra for brushing
Instructions
Oven Method
- Pre-heat oven to 220°C.
- Grease a cake tin, dutch oven or cast-iron pot.
- Sift flour and salt into a bowl.
- Rub in butter lightly with your fingertips, until it resembles fine crumbs.
- Add enough milk to mix to a medium–soft dough.
- Turn out onto a lightly floured board and gently knead until smooth.
- Shape into a ball and place in cake tin, dutch oven or cast-iron pot.
- Cut a deep cross in the dough and brush lightly with milk.
- Bake at 20 minutes or until golden, checking after 10 minutes.To check that the damper is cooked properly, tap the base. It should sound hollow. If not, return it to the oven and cook for another 5 minutes.
- Serve warm or at room temperature.
Campfire Method
- If you’re cooking the damper on an open fire, wrap it in aluminium foil or place on a greased piece of aluminium foil or baking paper in a camp oven.
- Place the camp oven in the hot coals and cover the lid with some of the coals.
- Bake for 15 minutes, checking after 10 minutes. To check that the damper is cooked properly, tap the base. It should sound hollow. If not, return it to the oven and cook for another 5 minutes.
- Serve while warm or at room temperature.
Notes
We love it with strawberry jam or golden syrup on it.
When we are camping we cook it in the camp oven (cast-iron pot).
When we are camping we cook it in the camp oven (cast-iron pot).
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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