Camping food can be delicious! One of the highlights of camping is enjoying delicious campfire or pot-cooked damper bread that everyone will love. From generations of campers, travellers, and bushworkers comes this classic Australian bread that can easily be prepared using minimal ingredients – not to mention its versatility – from being baked on an open flame overnight to just spreading butter and jam on top – damper is loved by everyone and makes an excellent way to share stories around a campfire! Here’s how you can cook damper while camping to make deliciously crispy yet soft bread that everyone will love.
If you are going on a camping trip, whether it is a long-term or short-term one, having tasty food on the go that’s easy to cook and affordable will come in handy. Campfire Damper is a staple that we cook over and over. We use the camp oven most often, but we’ve also been known to cook the damper on sticks or foil-wrapped batter directly over the coals.
What is a Damper?
The traditional Australian soda bread is made from flour, water and sometimes salt. Early settlers and stockmen baked it in the bush because of its simplicity and ease of making over an open flame. It became an important part of Australian culture and camping tradition.
The Origins of Damper
Early colonial times saw the origins of damper, which was cooked under coals by swagmen as a quick alternative to bread. The name of the damper may have come from the process of ‘damping the coals’ overnight and then cooking the damper beneath. Or it could be a reference to the phrase ‘dampening the appetite’.
Basic Damper Recipe
You’ll need the following to make a tasty and simple damper:
- 2 cups self-raising flour
- Half a teaspoon of salt
- Add 1 tablespoon butter or margarine for extra richness.
- You can use milk or 3/4 cup of water to get a softer texture.
- A pinch of sugar is optional, but it adds a touch of sweetness.
Instructions
The classic Australian bush bread, Damper, is perfect for cooking over a campfire. It’s easy to make and only requires a few simple ingredients. This is a great way for you to enjoy a warm, fresh loaf of bread outside. Here’s a traditional camping recipe for cooking damper.
Step 1
Add the butter to the container with the flour and salt. Rub them together using your fingertips. The mixture will look like fine breadcrumbs. Make a hole in the middle of the mixture to hold the liquid.
Step 2
Use a knife and a cutting motion to combine water and milk. Start from the outside and work the flour mixture towards the centre. Continue to work until the dough forms.
Step 3
Combine the dough with your hands into a ball.
Step 4
Form a ball by kneading the dough for several minutes. Place the ball in a large sheet (enough to completely wrap the bread) of aluminium foil. Then, flatten the ball into a small circle. Place both the foil and bread in a camp oven.
Step 5
Cut 4 lines with a sharp knife across the top of the bag to make it easier for you to separate. Dust the surface with some flour.
Step 6
Scrunch the foil together. Make sure to leave room for the damper.
Step 7
The only tricky part is that it’s fun. The fire should be kept at a warm temperature. The fire will completely burn the dough if it is too hot. The camp oven was placed on top of a brassiere because we had one. Place hot coals over an open fire (you can also place coals on top). The cooking time for our loaf was about 40 minutes, but it depends. To finish the loaf, I took the camp oven off the heat 15 minutes before the end and placed hot coals over the top. Make a small slice to check if the inside is doughy.
Step 8
Add butter and golden syrup to the sauce. Amazing! The base was a bit dark, so I just cut above it. The kids kept asking for more. It was so good.
Tips for a Perfect Damper
- Build a fire. The best damper comes from a lot of hot coals piled underneath and on top of the camp oven.
- Do not put your damper into the fire. It will burn.
- It is recommended that you leave a small hole under the lid to allow steam to escape.
- Tap on the damper to see if it’s ready. If the sound is hollow, it’s ready to eat.
- Damper spoils quickly, so it’s best eaten the same day as it’s made. You can make it quickly every day because it’s so simple to make.
Conclusion
It’s a rewarding and fun experience to cook a damper on a camping trip. You can enjoy making your bread and share an Australian tradition with others around the campfire. This recipe is easy to customise and perfect for both beginners and experienced campers. If you’re camping in the wilderness or your backyard, the damper is a delicious addition to any meal.
