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Old Fashioned Damper


An Australian Recipe

From the Kitchen of:  Myrna Apperly

Damper is an old style "bread" which was a staple food of early bush settlers in Australia's outback. Originally it was wrapped around a stick and cooked in the coals of a camp fire. Today, it is usually cooked in a camp oven (iron pot) which is buried in the hot coals of a camp fire or in a regular oven. As is typical of hand-me-down- recipes, there are many versions. A popular variation is to mix the flour with beer giving it a slightly malty flavor. The name "Damper" comes from the practice of damping the fire so the bread can be cooked in the glowing embers. Preparation time:10 minutes...Serves: 8

  • Oven Method: Preheat oven to 376 degrees. Brush an oven tray with melted butter or oil.
  • Mix the dry ingredients together in a bowl. Combine milk or beer, 1/2 c. of the water and the melted butter; pour into the flour mixture.
  • Using a flat-bladed knife, mix briefly and lightly to a soft and slightly sticky dough. If necessary add remaining water.
  • Turn dough onto a lightly floured surface and knead lightly until smooth.
  • Shape into a round loaf, flatten top slightly, brush with milk and sprinkle with a little flour.
  • Cut a cross 1/2 inch deep on top of the dough ball.
  • Place on a prepared tray, and bake at 375 degrees for 30-40 minutes or until the loaf makes a hollow sound when tapped.

    An easier and quicker damper was favored by the old "bushies". This consisted of mixing together a dough made of flour, salt, a little water and a can of beer (preferably Australian lager):-) The dough was rolled into 1/2 inch rounds of suitable length and then wrapped around a shaved stick and cooked in the campfire.