Do you know how to make damper bread? Damper is a traditional dense Australian soda bread that long ago was made by stockmen traveling long distances and carrying only basic food rations. It’s a bread that is typically cooked on the ground and over hot coals but can be made using a few simple ingredients at home, in the oven. What a great cooking activity for kids to do this Australia Day!
Australia Day is approaching and so I began thinking of something ‘Aussie’ that I could share with you.
I have really fond memories of cooking damper bread while on a school camp. The joy of this type of bread is that it really is so incredibly easy for kids to make themselves and tastes delicious, especially when it’s still warm and has lashings of melting butter.
- 250g self-raising flout
- 25g butter
- 175g milk
- tsp (or a good pinch) of salt
- Mix the salt in with the flour using a large bowl
- Add the butter and rub it into the flour with finger tips until it resembles fine bread crumbs.
- Add milk until you have a soft dough.
- Turn out onto a floured surface, knead and shape into a flat ball.
- Bake for 30 minutes at 190c or until golden brown
- Best served warm.
- Variation: You may wish to add sprinkling of chopped chives and 100g grated cheese prior to adding the milk.
Have you ever made or tasted Aussie damper bread?
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kate - The Craft Train says
This looks so yummy! Thanks for reminding me to try making damper one day with my kids 🙂
Sheila Klimas says
This bread looks like a lot of fun to make with my grand kids. Any chance you have the conversion measurements for non metric Americans.
thanks so much.
I love the idea that the kids can use their fingers.
I just found your site and I plan to make up the cornstarch and hair conditioner dough for our upcoming visit to our grand daughters (ages 3 and 8).
This looks almost exactly like the soda bread I make only we use buttermilk, baking soda and regular flour instead of the butter and self-rising flour. Conversions for us non-metric people would be good! It is a messy bread to make but oh so tasty. I especially like it toasted. We always had it with spaghetti and meatballs when we were kids.
You’re totally right Gretchen. Damper is much like a soda bread. I’ll try adding conversions in future recipes. Thank you so kindly for your comment. 🙂
Thank you for introducing our family to Damper! My kiddos helped me make our first loaf during our study of Australia, and they loved it! When I made it, I did something special and put the loaf in the middle of the table (mostly for a blog picture). Now anytime I make homemade bread of any kind, my 4-year old asks me if we can “pretty please” put it in the middle of table. Needless to say, it made an impression on him. 😉
Aw Kristi thank you for sharing with me your experience and I love the thought of warm bread being presented in the middle of the table, just like your 4 year old. 🙂 I very much appreciate your comment. 🙂
When I was in Australia, we had damper often. Sometimes it was made with the self raising flour and water and used at “fetes” as hamburger buns, just shaped and baked on the flat bbq grill. Can’t get any simpler than that and doesn’t heat the house.
Oh wow Elaine, that sounds absolutely wonderful. I hadn’t thought of it as hamburger buns. Thanks for the idea lovely! 🙂
How many tablespoons of salt?
Just a good pinch of salt Eva. So yummy.
I remember, when we were camping “bush” style as children, we used to get all the dry ingredients & butter into a bag (added powdered milk to this). When it was time to eat and the fire was good & hot, adding water, mixing in the bag and wrapping a handful around a thick stick and cooking over the fire. So good with butter & if we brought it jam. If not & the season was right, used the wild berries picked on the way.
Would work in the fire pit I would think.
Sounds absolutely amazing Debbie. Makes me hungry. Hahahaha
What a wonderful memory to have. Thank you for sharing.