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Loading...Damper is a classic Australian bush bread with roots in the colonial era, when stockmen and drovers baked simple loaves in campfire coals. Made from just a handful of pantry staples, this rustic loaf comes together in minutes and bakes into a golden, crusty bread perfect for tearing and slathering with butter.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings6
Yield1 loaf (6 servings)
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 9 gFat
- 5 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 2 gSugar
- 8 gProtein
- 520 mgSodium
- 130 mgPotassium
- 90 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) self-raising flour, plus extra for dusting
- 1 tsp (6 g) fine sea salt
- 1 tsp (4 g) granulated sugar
- 50 g (3 1/2 tbsp) cold unsalted butter, cubed
- 3/4 cup (180 ml) whole milk
- 1/2 cup (120 ml) cold water
- 1 tbsp olive oil or melted butter, for brushing
Directions
- Preheat the oven to 220°C (425°F). Lightly grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, whisk together the self-raising flour, salt, and sugar until evenly combined.
- Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
- Make a well in the center and pour in the milk and cold water. Stir with a wooden spoon or your hands until a soft, shaggy dough forms; do not overwork it.
- Turn the dough out onto a lightly floured surface and gently shape it into a round, flat disc about 5 cm (2 inches) thick, then place it on the prepared baking sheet.
- Using a sharp knife, score a deep cross into the top of the dough, cutting about halfway through. Brush the surface with olive oil or melted butter for a golden crust.
- Bake for 30 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
- Transfer to a wire rack and let it rest for 10 minutes so the crumb sets before tearing it apart. Serve warm with butter, jam, or golden syrup.
Cook’s Notes
- For an authentic campfire experience, wrap the shaped dough in foil and bury it in hot coals for 20 to 25 minutes, turning once.
- Avoid over-kneading the dough; a light touch keeps the crumb tender rather than tough.
- Substitute buttermilk for the milk plus water for a slightly tangier flavor and softer texture.
- Test doneness by tapping the bottom of the loaf – it should sound hollow when fully baked.
- Damper is best eaten the day it is baked; refresh leftover slices in a 160°C (325°F) oven for 5 minutes.
