Traditional Australian Damper Bread Recipe

Ingredients

3 cups of self-raising flour
1/2 teaspoon of salt
3 tablespoons of butter
1 cup of milk

Steps and instructions

Preheat your oven to 200°C (390°F).
In a large bowl, mix together the self-raising flour and salt.
Add the butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Make a well in the center of the flour mixture. Pour the milk into the well.
Use a flat-bladed knife to mix the milk into the flour until the mixture forms a soft dough.
Turn the dough out onto a lightly floured surface. Knead gently until the dough is smooth.
Shape the dough into a round loaf and place it onto a lightly greased baking tray.
Use a sharp knife to mark the top of the loaf with a cross, cutting about 1cm deep into the dough.
Bake the loaf in the preheated oven for 25-30 minutes, or until the damper is golden brown and sounds hollow when tapped on the base.
Remove the damper from the oven and let it cool slightly on a wire rack before serving.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients.
Flat-Bladed Knife - A knife used for mixing the milk into the flour and for marking the top of the dough.
Baking Tray - A tray used to place the shaped dough for baking.
Wire Rack - A rack used to cool the damper after baking.

Recipe variations

Adding grated cheese or herbs (such as rosemary or parsley) to the dough for added flavor.
Replacing some of the self-raising flour with whole wheat flour for a nuttier taste and added fiber.
Using buttermilk instead of regular milk for a tangier flavor.
Incorporating cooked bacon, ham, or cooked vegetables (such as spinach or roasted bell peppers) into the dough for a savory variation.
Adding a sprinkle of sugar and a dash of cinnamon to the dough for a sweeter version.
Brushing the top of the damper with melted butter or olive oil before baking to create a shiny crust.
Experimenting with different shapes for the damper, such as individual rolls or braided loaves.

Recipe overview

Damper is a traditional Australian bread, typically prepared by swagmen, drovers, stockmen, and other travelers over a campfire or in a camp oven. This simple yet delicious bread is made from basic ingredients including flour, salt, butter, and milk. Our recipe will guide you through making your own damper at home, no campfire required. Expect to enjoy a warm, hearty loaf with a crusty exterior and soft, fluffy interior. It's perfect served alongside a good stew or simply enjoyed with butter and jam. The preparation is straightforward, and the aroma of freshly baked bread is absolutely worth the effort!

Common questions

Can I use plain flour instead of self-raising flour?
No, self-raising flour is necessary for this recipe as it contains a raising agent which helps the damper to rise.
Can I use margarine or oil instead of butter?
While butter provides a great flavor, you can substitute margarine or oil if preferred.
Can I add any additional ingredients like herbs or cheese?
Absolutely! You can customize your damper by adding herbs, cheese, or other desired ingredients. Simply fold them into the dough before shaping it.
Can I make the damper without an oven?
The traditional method of making damper involves baking it in an oven. However, you can try cooking it on a campfire or stovetop using a cast iron pan or Dutch oven.
Can I reheat the damper?
Yes, you can reheat the damper by placing it in a preheated oven or toasting it on a grill or stovetop. It is best served warm.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Flat-bladed Knife - Use this knife to mix the milk into the flour and to mark the top of the dough.
Baking Tray - A tray to place the shaped dough on for baking.
Wire Rack - A rack to cool the damper after baking.

Origin stories

Damper is a traditional Australian soda bread, originally prepared by travelling stockmen during colonial times. These stockmen were often on the move for months, so they needed to carry rations that were both non-perishable and easy to prepare. This is where damper comes into play. It was made from flour, water and sometimes milk and was typically cooked in the ashes of a campfire. The name "damper" is thought to come from the effect of the bread - it was used to "damp" down hunger during long journeys. Today, damper is a popular choice for outdoor cooking and camping trips, and is often served with a generous smear of golden syrup or jam.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.