Damper is a simple bread that is easy to make in a camp oven or heavy-duty pot. It requires just a few basic ingredients. Damper is a traditional Australian bread with a long history that dates back to the early days of European settlement in Australia. It is thought to have originated in the 19th century as a simple and practical bread that was made by early settlers.

Ingredients to Make Damper in a Camp Oven

  1. 2 cups self-raising flour
  2. 1 tsp salt
  3. 2 tbsp butter or margarine
  4. 2/3 cup milk

Prepare the Damper Ingredients

2 cups self-raising flour: This flour includes baking powder and salt, which helps the damper to rise and become fluffy. If you don’t have self-raising flour, you can use plain flour and add 1 tsp of baking powder and 1 tsp of salt to the mixture.

1 tsp salt: This adds flavour to the damper and helps balance the flour’s sweetness.

2 tbsp butter or margarine: This adds richness and flavour to the damper and helps to make it moist and tender. You can also use other types of fat, such as lard or vegetable oil if you prefer.

2/3 cup milk: This adds moisture to the damper and helps to bind the ingredients together. You can use any type of milk you prefer, such as cow’s milk, almond milk, or soy milk.

camp oven damper recipe
Damper cooking in a camp oven

Making Damper With Your Camp Oven

To make the damper, follow these steps:

  1. Preheat your camp oven or heavy-duty pot:

Place the camp oven or pot over medium-high heat on your camp stove or over coals on a fire. This will help ensure that the damper cooks evenly in the camp oven and becomes nicely browned outside.

  1. Combine the dry ingredients:

In a large mixing bowl, combine the self-raising flour and salt.

  1. Add the butter:

Cut the butter or margarine into small pieces and add it to the flour mixture. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs. This helps to distribute the fat throughout the mixture evenly and creates a crumbly texture.

  1. Add the milk:

Gradually add the milk to the mixture, stirring with a wooden spoon until a soft dough forms. Don’t overmix the dough the same, as this can make it tough and dense. The dough should be soft and slightly sticky but not too wet.

  1. Knead the dough:

Dust a clean surface with a small amount of extra flour, and turn the dough onto it. Knead the dough lightly for a few minutes until it becomes smooth and elastic. This helps to develop the gluten in the flour and creates a more cohesive and pliable dough.

  1. Shape the dough:

Shape it into a round loaf, and place it on a sheet of baking paper. This will make it easier to transfer the damper to the camp oven or pot later.

  1. Place the damper in the camp oven:

Carefully lift the baking paper and dough into the preheated camp oven or heavy-duty pot, and cover it with the lid.

  1. Cook the damper in the camp oven:

Cook the damper over medium-high heat for around 30-40 minutes or until it is cooked through and sounds hollow when tapped on the base. The damper will become nicely browned on the outside, and the inside should be cooked and fluffy.

  1. Remove the damper:

When cooked, carefully remove it from the camp oven or pot using the baking paper as handles. Allow it to cool slightly before serving, as it will be hot and steamy inside.

  1. Serve the damper:

Camp oven damper is best enjoyed with butter or honey, or cut it into slices and serve it with your favourite toppings. You can also serve it cold, as a snack or picnic food.

Damper Cooked in a Camp Oven is a Delicious Traditional Australian Bread

Damper was traditionally made with just a few basic ingredients, including flour, salt, and water, and it was often baked over a fire or in a camp oven. Damper cooked in a camp oven or campfire was a staple food for Australians, particularly in rural and remote areas where other ingredients and baking equipment were scarce.

To make damper, the dry ingredients were mixed together, and a small amount of water was added to form a dough. The dough was then shaped into a loaf, placed in a camp oven or heavy-duty pot, and heated over a fire or on a camp stove. The damper was cooked for around 30-40 minutes, or until it was cooked through and sounded hollow when tapped on the base.

Damper was originally made as a simple and practical food that could be easily prepared and cooked while on the go. However, it has since become a popular and iconic food in Australia, and people of all ages and backgrounds enjoy it. Today, damper is often made with additional ingredients, such as milk, butter, or other fats, to give it a softer and more flavourful texture. It is often served with butter or honey or savoury toppings, such as cheese, bacon, or sausage.

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