Campfire damper is a traditional Australian bread that is commonly made and enjoyed during outdoor camping trips. It is a simple bread made from flour, salt, and water (or milk), and it is cooked over an open campfire or in a camp oven. With our campfires now open for use we figure this is a good time to try it for yourself!
The dough is shaped into a round disc and placed directly onto the hot coals or on a wire rack over the campfire. The bread is then cooked until golden brown on the outside and soft on the inside. Campfire damper can be served with butter, honey, or jam, and it is a popular and delicious snack or meal for outdoor enthusiasts.
Who invented Campfire Damper?
The origins of campfire damper are not clear, as it is a traditional recipe that has been passed down through generations of Australian campers and outdoor enthusiasts. However, it is believed that the bread was first made by Australian drovers (cattle herders) who were traveling across the Outback in the 1800s. They needed a simple bread recipe that could be made on the campfire using only basic ingredients, and campfire damper was born.
Over the years, the recipe has evolved and been adapted to suit different tastes and cooking styles, but it remains a popular and iconic part of Australian camping culture.
Campfire Damper Recipe
Here’s a simple recipe and instructions on how to make campfire damper:
Ingredients:
- 3 cups self-raising flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup butter or margarine
- 1 1/4 cups milk
Instructions:
- Preheat your campfire or camp stove to medium heat.
- In a mixing bowl, combine the flour, salt, and sugar. Mix well.
- Add the butter or margarine and use your fingers to rub it into the flour mixture until it resembles coarse breadcrumbs.
- Gradually add the milk to the mixture, stirring well, until a sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead it gently for a few minutes.
- Shape the dough into a round disc, about 2-3 cm thick.
- Use a sharp knife to cut a cross on the top of the dough, about 2cm deep.
- Wrap the damper in aluminum foil and place it on the hot coals or on a wire rack over the campfire.
- Cook for approximately 20-30 minutes, turning occasionally, until the damper is golden brown and sounds hollow when tapped on the bottom.
- Remove from the heat and allow the damper to cool for a few minutes before slicing and serving.
Enjoy your freshly baked campfire damper with butter, honey, or your favorite jam!
