Damper is Australian bushman’s bread, made while camping or “waltzing matilda” (carrying a swag around looking for work). It is meant to be made outside by a campfire.
Ingredients
- 1 large cup self-raising flour
- 1 generous pinch salt
- scant ¼ cup water (more and it will be as tough as an old boot)
Procedure
- Add salt to flour.
- Add water, then mix and form into a round loaf.
- Dig a 1 foot-deep hole near a fire, and fill it with 2 shovels of hot coals and ash.
- Add damper mixture to a greased camp oven (traditional cast iron round pot with lid).
- Cook in the hole for a maximum of 40 minutes. If undercooked it will be flat and rubbery.
- Your first try may be inedible. Keep trying, you’ll soon be an expert.
Notes, tips, and variations
- This cookbook also has a Drover’s damper recipe.
- You can do this in a barbecue grill with the mixture in greased metal foil as well. During cooking, damper increases in volume by ⅓ to ½, so allow room for expansion.
- If you aren’t outdoors, just add mixture to greased oven tray and bake in a moderate oven for 30–40 minutes.
External Links
- Australian Bush Damper Gerry & Mo Noterey from Australian Outdoors (Variation recipes with pictures!)
- Camp Ovens Discount Camping
- Australian Camp Oven Festival