Australian damper
Traditional Australian bush bread that's simple to make with just flour, water, and salt. Perfect for camping or as a rustic bread to accompany meals.
Instructions
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Prepare the Dough
- In a large bowl, combine self-raising flour and salt.
- Make a well in the center and gradually add water, mixing with a wooden spoon until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth.
- Prepare the Dough
- In a large bowl, combine self-raising flour and salt.
- Make a well in the center and gradually add water, mixing with a wooden spoon until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth.
- Shape the Damper
- Shape the dough into a round loaf about 20cm in diameter.
- Place on a greased baking tray or cast iron pot.
- Using a sharp knife, score a deep cross on top of the loaf.
- Bake the Damper
- Preheat oven to 220°C (430°F).
- Bake for 30-35 minutes until golden brown and hollow sounding when tapped on the bottom.
- Cool on a wire rack for 10 minutes before serving.
- Voilà!
- Serve warm with butter, jam, or golden syrup. Perfect with a cup of billy tea!
Recipe notes
- For a richer damper, add melted butter to the water before mixing.
- You can add herbs, cheese, or bacon bits to the dough for variation.
- Traditionally cooked in the coals of a campfire, but oven baking works perfectly.
- The dough should be soft but not sticky - adjust water as needed.
- Best eaten fresh and warm from the oven.
- Can be cooked in a camp oven or cast iron pot for authentic bush cooking.
Ingredients
Serves 6 people
Measurement system
- 3 cups self-raising flour
- 1 teaspoon salt
- 1 cup water (approximately)
- 2 tablespoons butter, melted (optional)