Damper (food)

Damper is a traditional Australian soda bread, historically prepared by early settlers, swagmen, drovers, stockmen and other travellers.[1] The bread is different to bush bread, which has been made by Indigenous Australians for thousands of years and was traditionally made by crushing a variety of native seeds, nuts and roots, mixing into a dough, and then baking the dough in the coals of a fire. [2]

Damper

Damper bread
Type	Soda bread
Place of origin	Australia
Created by	Stockmen
Main ingredients	Wheat flour, water
Cookbook: Damper   Media: Damper

Damper is a dough of wheat-flour-based bread and water, with some butter if available, lightly kneaded and baked in the coals of a campfire in a camp oven.[3] Damper is an iconic Australian dish.[1]

It can be made in many camping situations such as has been done in New Zealand and the United Kingdom.

Damper was utilised by stockmen who travelled in remote areas for long periods, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available.[1] The basic ingredients of damper were flour, water and sometimes milk. Baking soda or beer could be used for leavening. Damper was normally cooked in the ashes of the campfire. The ashes were flattened, and the damper was cooked there for ten minutes. Following this, it was covered with ashes and cooked for another 20 to 30 minutes until it sounded hollow when tapped.[4] Alternatively, damper was cooked in a greased camp oven.[5] Damper was eaten with dried or cooked meat or golden syrup.