Damper (Australian Campfire Bread)
Photo: N.Goodwin, CC BY 3.0
Damper is the bread of the Australian bush, baked in a pit of hot coals with nothing more than flour, salt and water. Self-raising flour does the lifting, so there is no yeast and no proving, and the dough is mixed in a couple of minutes. Keep the water scant or the crumb turns tough. It suits a camp night, though a hot oven will also do the job.
Instructions
Stir the salt into the flour in a bowl.
Pour in the water and mix until the dough comes together, then shape it into a round loaf. Keep the water to the scant amount given, because a wetter dough bakes up tough.
Dig a hole about 1 foot deep near the fire and fill it with 2 shovels of hot coals and ash.
Place the loaf in a greased cast iron camp oven and put the lid on. Set the pot in the hole on the coals.
Cook for no more than 40 minutes. An underbaked damper turns out flat and rubbery, so give it the time it needs within that limit.
If you are not outdoors, put the dough on a greased oven tray and bake it in a moderate oven for 30 to 40 minutes. On a barbecue grill, wrap it in greased foil and leave room, since the loaf grows by one third to one half as it cooks.
Expect the first attempt to go wrong, and simply try again, as the knack comes with practice.
Make it personal.
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