Damper
Simple bread cooked in a camp oven or on sticks over the coals.
- Serves
- 6
- Prep
- 10 minutes
- Cook
- 25 to 30 minutes
- Cooked on
- Camp oven, Campfire
- Dietary
- Vegetarian; Contains gluten and dairy
Ingredients
- 3 cups self-raising flour, plus extra for dusting
- 1 pinch salt
- 60 g butter, cold, cut into small pieces
- 1 cup milk, or water
Method
- Put the flour and salt in a large bowl. Rub the butter into the flour with your fingertips until it looks like breadcrumbs.
- Make a well in the middle and pour in most of the milk. Mix with a knife until it comes together as a soft dough, adding the rest of the milk if it’s dry.
- Turn the dough out onto a floured board and knead it gently for a minute. Shape it into a round about 5 cm high.
- Camp oven: dust the inside of a camp oven with flour, put the damper in and cut a cross in the top. Put the lid on, sit the oven on a few coals and shovel more coals onto the lid. Cook for 25 to 30 minutes.
- On sticks: roll small pieces of dough into long snakes and wind them around clean green sticks. Hold them over the coals, turning, until golden and cooked through.
- The damper is cooked when it sounds hollow when you tap the bottom. Serve warm with butter, golden syrup or jam.