Damper (Australian Soda Bread)
In short: A rustic, crusty soda bread of flour, butter and milk, traditionally baked in campfire coals and here in the oven, best served warm with golden syrup. It takes about 40 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 240 kcal
Damper is the bread of the Australian bush, a plain soda loaf made with flour, salt and milk that stockmen and campers once baked in the ashes of a fire. It needs no yeast and no rising time, which makes it a fast bread for camping trips or last-minute dinners. The crust comes out crisp and the middle soft, and a warm slice with butter and golden syrup is the traditional way to eat it.
Instructions
- Heat the oven to 220°C (425°F) and dust a baking tray with flour.
- Whisk the flour, salt and sugar in a large bowl. Rub in the butter with your fingertips until the mixture looks like coarse crumbs.
- Make a well in the middle and pour in the milk. Mix with a knife using a cutting motion, adding water a splash at a time until a soft, slightly sticky dough forms.
- Turn the dough onto a floured surface and knead 8 to 10 times, just until smooth. Overworking makes the bread tough.
- Shape the dough into a round about 18 cm (7 in) wide and 4 cm (1 1/2 in) thick. Set it on the tray and cut a deep cross about 1 cm (1/2 in) into the top.
- Brush with milk and dust with a little flour. Bake for 10 minutes, then lower the heat to 190°C (375°F) and bake for 20 minutes more, until deep golden and hollow-sounding when tapped underneath.
- Cool on a rack for 10 minutes, then serve warm with butter and golden syrup.
Tips
- To bake it the camp way, wrap the shaped dough loosely in foil and set it in the edge of the embers. Turn it once and check after about 30 minutes.
- Replace the milk with buttermilk for a tangier loaf, or fold in 100 g (1 cup) grated cheddar and a pinch of chili flakes for a savory version.
Questions and answers
What do you eat with damper?
Warm slices with butter and golden syrup are the classic. It is also good with jam or cheese, or dunked in soup or stew.
Can I make damper without butter?
Yes. Use 2 tbsp of vegetable oil, or leave the fat out for a plainer loaf that is best eaten the day it is baked.
How do I store leftover damper?
Damper is best on the day it is made. Wrap leftovers and keep them for 2 days, then toast slices or reheat the loaf in a 160°C (325°F) oven for 8 minutes.
How long does it take to make Damper (Australian Soda Bread)?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Damper (Australian Soda Bread)?
About 240 kcal per serving, with 6 g of protein, 36 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 36 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
