Real damper requires no tin, no oven, no yeast, and no special skill. Here is the traditional Australian method and three variations worth knowing.
The Original
Damper is traditional Australian bushman's bread — flour, water, salt, and a campfire. It was the staple food of drovers, shearers, and explorers for whom carrying yeast or a tin oven was impractical. It is not the best bread you will ever eat. It is, however, the best bread achievable from two ingredients in 25 minutes around a campfire, which is remarkable.
Basic Damper
Ingredients: 2 cups self-raising flour (plain flour plus 2 teaspoons baking powder if that's what you have), 1 tsp salt, approximately 120ml water.
Method: Mix flour and salt. Add water gradually, mixing to a soft dough that is not sticky. Knead briefly on a floured surface for 2 minutes. Form into a round loaf about 4cm high.
Traditional campfire method: Scrape a flat area of coals to the side of the fire. Place the loaf directly on the hot ground. Rake coals and ash over the top. Bake 20–25 minutes. The outside will be ashy and black; brush off and the inside is hot, slightly dense, perfectly edible bread.
Camp oven method: Grease the camp oven, add the loaf, place on coals with coals on the lid. 25–30 minutes. A proper crust forms.
Variations
Cheese and herb: Add grated cheese and chopped rosemary to the dough.
Sweet damper: Add 2 tablespoons sugar and sultanas. Serve with golden syrup.
Soda bread variation: Replace self-raising flour with plain flour, add 1 tsp bicarbonate of soda, and replace water with buttermilk or soured milk. Richer, softer result.
