Breads
Damper
Ingredients
- - Self-raising flour - 400 g (3 1/4 cups)
- - Salt - 1 tsp
- - Butter, cold and cubed - 60 g (1/4 cup)
- - Milk - 250 ml (1 cup)
- - Extra flour, for dusting - as needed
Method
- Preheat the oven to 220°C (430°F) and lightly flour a baking tray.
- In a large bowl, mix self-raising flour and salt together.
- Rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Make a well in the centre and pour in the milk, mixing gently with a knife until just combined into a soft dough — do not overwork.
- Turn the dough onto a floured surface and shape into a round loaf, about 4 cm (1.5 in) thick.
- Place on the prepared tray and cut a deep cross into the top of the loaf.
- Bake for 25-30 minutes until golden and the loaf sounds hollow when tapped on the base.
- Cool slightly on a wire rack before slicing.
Introduction: Damper is a simple soda bread traditionally cooked by stockmen, drovers, and swagmen over campfires in the Australian outback, dating back to the 19th century.
Cultural Background: Damper is a simple soda bread traditionally cooked by stockmen, drovers, and swagmen over campfires in the Australian outback, dating back to the 19th century. Made with minimal ingredients suited to long stints away from town, it remains a symbol of bush culture and is often cooked at Australian camping trips and outdoor gatherings today.
Tips: Handle the dough as little as possible to keep the damper light and tender. Traditionally cooked in the coals of a campfire — a Dutch oven can replicate this rustic method at home.
Variations: Add grated cheese and herbs to the dough for a savoury variation. Serve warm with golden syrup or jam, a classic bush tradition.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in an oven at 180°C (350°F) for 5-8 minutes, or slice and toast.
Nutrition: Calories: 220 kcal | Protein: 5 g | Carbs: 38 g | Fat: 5 g | Sodium: 420 mg
FAQs:
Q: Why is it called “damper”?
A: The name likely comes from “damping down” a campfire to cook the bread slowly in the embers.
Q: Can I make damper without milk?
A: Yes, traditional bush versions were often made with just water; milk gives a softer, richer crumb.