Damper: The Bushman’s Bread

Damper: The Bushman’s Bread

Damper is a traditional Australian soda bread, once the staple of stockmen, swagmen, and drovers traveling the remote outback. It’s a simple bread made from flour, water, and sometimes baking soda, traditionally baked in the coals of a campfire. The name “damper” comes from the practice of damping the fire to bury the bread and let it cook in the residual heat. Its rustic, no-fuss nature reflects the resilience and resourcefulness of early bush life and has inspired many food recipes that bring this iconic bread into modern kitchens, often with creative variations like cheese, herbs, or bush spices.

Though once associated with survival in the bush, damper has evolved into a much-loved Aussie camping tradition. It can be baked in a Dutch oven, wrapped around sticks and cooked over flames, or even made in the oven at home. Damper is best served warm, sliced, and spread with butter, golden syrup, or jam—an earthy and satisfying bite of Australian heritage.

Traditional Damper Recipe

Ingredients:

• 2 cups self-raising flour
• 1/2 tsp salt
• 2 tbsp butter (cold and diced)
• 3/4 cup water or milk (more if needed)

Instructions:

1. Mix the dough:
• In a large bowl, combine flour and salt. Rub in butter with fingertips until mixture resembles breadcrumbs.
• Gradually add water or milk and mix until a soft dough forms.
2. Shape and bake:
• Turn dough onto a floured surface. Shape into a round loaf.
• Place on a greased baking tray or into a cast-iron pot or Dutch oven.
3. Bake:
• In an oven: bake at 200°C (390°F) for 30–35 minutes until golden and hollow-sounding when tapped.
• In a campfire: place in foil or a camp oven and bury in hot coals for 25–30 minutes.
  
  
  

FAQs – Damper

Q: Can I add extras like cheese or herbs?
A: Yes! Add grated cheese, herbs, or even chopped bacon for a more flavorful damper.

Q: What if I don’t have self-raising flour?
A: Use plain flour and add 2 tsp baking powder per cup as a substitute.

Q: How do I serve damper?
A: Serve warm with butter, golden syrup, honey, or jam. It’s also great with stews or soups.

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