The first time we tasted this delicious damper bread was during our trip to Bungle Bungles (Purnululu National Park) in Western Australia. While walking to the Cathedral Gorge we met a lovely couple from Rockhampton. We talked for a bit and somehow we liked each other. Shirley, the lady we met, invited us to try this damper once we got back to the car. It was delicious, especially after that long walk.
We politely asked Shirley if we can get a recipe. And there you have it!
We love its simplicity and original taste. Damper bread tastes best when it is fresh, crunchy and served with butter.
Prep time: 20 minutes
Baking time: around 30 minutes
Equipment: Dutch oven with trivet
Damper bread – Ingredients
- 2 cups self-raising flour
- 60 grams of melted butter
- 200 ml of milk
- Pinch of salt
- A handful of diced bacon
- A handful of shredded tasty cheese
- 4 tablespoons of fresh chopped chives
- Start a camp fire at least 40 minutes before cooking time
2. Dice bacon and chives, make sure butter is melted or soft.
3. Insert flour, salt, milk, and melted butter into a bowl and mix it all together. Add the rest of the ingredients, and knee everything for 6-8 minutes until all ingredients are combined together. Form a flat, round bread, cut it on top, and brush it lightly with milk.
4. Bake it in the camp oven for around 30 minutes, turning the oven every 10 minutes.
5. Damper bread is ready when is nice and golden and gives a hollow sound when tapped.
If you tried this recipe or you have any suggestions please add a comment below.
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