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Damper
5 from 6 votes

Damper

The damper or bush-bread is a delicious unleavened Australian bread traditionally baked on hot coals but which can also be baked in the oven.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 1 bread loaf
Course: Bread
Cuisine: Australian

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup water or milk (or more, at 95°F / 36°C, lukewarm

Instructions

    Cup of Yum
  1. Add the flour and baking powder in a bowl.
  2. Start mixing with a spoon and slowly add in the water (or milk).
  3. Add the salt and mix with the hands until all the flour is well moistened and it begins to form a ball. If necessary, add water (or milk) or flour to adjust the texture.
  4. Remove the dough from the bowl and place it on a lightly floured surface, fold it, turn it over and knead it briefly until it is smooth. However, do not knead the dough too much as this will make the damper heavy.
  5. Preheat the oven to 410°F / 200°C.
  6. Heat a cast iron pot or Dutch oven in the oven for 5 minutes. Dust the pot with flour and add the dough in it. Flatten the ball of dough to the edges.
  7. Bake the damper for about 45 minutes or until the top is lightly browned.
  8. The bread will swell during baking.
  9. Shake the pot from time to time during baking to ensure even browning.
  10. The bread is baked when a knife inserted in the center of it comes out clean. The bread should offer a hollow sound when tapped in the center.
  11. Let the damper sit for 5 to 10 minutes before serving.