Damper: The Iconic Bread of the Colonial Era

Damper is a simple yet hearty bread that dates back to the colonial era, a time when resources were scarce, and people had to make do with basic ingredients. Traditionally baked in the ashes of a campfire, this bread was a staple for early settlers, stockmen, and explorers.

Today, it remains a beloved part of Australian bush culture, often enjoyed with butter, golden syrup, or jam.

History

Damper originated in Australia during the 19th century as an easy-to-make bread for travelers and workers in remote areas. Made with only flour, water, and salt, it required no yeast, making it perfect for those on the move.

The name “damper” is believed to come from the method of dampening the fire to cook the bread in the ashes. Over time, recipes evolved to include ingredients like butter, milk, and baking powder, making the bread softer and more flavorful.

Equipment

• Large mixing bowl (I love this mixing bowl set)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Measuring cups and spoons
• Baking tray or cast-iron camp oven
• Parchment paper (if using an oven)
• Sharp knife (Chefs envy this knife set) (for scoring)

Ingredients

• 3 cups self-raising flour (or plain flour + 2 tsp baking powder)
• 1/2 tsp salt
• 1 cup water (or milk for a softer texture)
• 2 tbsp butter (optional, for richness)
• 1 tsp sugar (optional, for a hint of sweetness)

Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour, salt, and sugar. If using butter, rub it into the flour using your fingers until the mixture resembles coarse crumbs. Slowly add water or milk, stirring with a wooden spoon until a dough forms.

2. Knead the Dough

Turn the dough onto a lightly floured surface and knead gently for 5-7 minutes until smooth. The dough should be soft but not sticky. Avoid over-kneading, as damper is meant to be slightly dense.

3. Shape the Bread

Shape the dough into a round loaf, about 1.5 inches thick. Place it onto a baking tray lined with parchment paper or directly into a camp oven if cooking traditionally.

4. Score and Bake

Using a sharp knife, score a cross on the top of the loaf to help it bake evenly. If using an oven, bake at 375°F (190°C) for 25-30 minutes, or until golden brown. If cooking over a fire, place the dough in a camp oven, cover with hot coals, and bake for 30 minutes.

5. Check and Serve

Tap the bread; if it sounds hollow, it’s done. Let it cool slightly before slicing. Serve warm with butter, golden syrup, or jam.

Special Notes

• For a modern twist, add herbs, cheese, or dried fruit to the dough.
• If baking in a camp oven, rotate it occasionally for even cooking.
• Leftover damper can be toasted the next day for a crispy treat.

Nutrition

Nutrient	Amount per Serving
Calories	~220 kcal
Carbohydrates	45g
Protein	6g
Fat	2g
Sodium	200mg
Fiber	2g