A classic Australian yeast-free bread, traditionally made in the coals of a camp-fire – either directly on coals or in a cast-iron camp oven.
This delicious yeast-free bread is best enjoyed hot from the oven with lashings of butter. Serve on its own, or as with a hearty bowl of soup.
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Ingredients
Method
Aussie damper
1.Preheat oven to 200°C. Lightly grease an oven tray.
2.In a large bowl, sift flour, salt and sugar; rub in butter. Stir in milk and enough water to mix to a sticky dough.
3.On a floured surface, knead dough until just smooth. Place dough on oven tray; press into a 16cm round.
4.Cut a cross into top of dough, about 1cm (½-inch) deep. Brush dough with a little extra milk; sprinkle with a little extra flour. Bake about 45 minutes. Turn damper, top-side up, onto wire rack to cool.
How to bake while camping
5.Place a trivet in the base of a camp oven, if you have one; alternatively, the damper can be cooked directly on the base – you may need to elevate the oven further. Place the camp oven, elevated about 5cm, over hot coals to heat.
6.Place flour, salt and sugar in a large bowl. Rub in the butter; stir in milk and enough of the water to form a sticky dough. Knead dough on a floured surface until just smooth. Press into a 16cm round.
7.Cut a cross into top of dough, about 1cm deep. Sprinkle with a little extra flour. Place damper on trivet in camp oven.
8.Place lid on camp oven. Place hot coals on oven lid; most of the heat should be on the lid so the base doesn’t burn.
9.Bake damper for 20 minutes, rotating oven occasionally. Elevate further or reduce the coals underneath if the damper is browning too quickly on the base. Replace the coals on the lid with hot coals. Bake for a further 15 minutes or until damper is golden and sounds hollow when tapped. Stand for 10 minutes before slicing.
Check damper after 10 minutes, as many stoves aren’t evenly anchored to the floor. One side might cook more quickly; you may need to turn the tin around half-way through.
Note
