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This amazing Australian damper recipe is perfect for camping or baking at home. Just 5 ingredients, prepped and baked in just 30 minutes! Break open the crumbly crust and reveal the warm and toasty camp bread inside.
This recipe is proudly sponsored byRemoska.
In This Post You’ll Learn
- Why We Love This
- What is Damper?
- What You’ll Need
- How to Make Damper
- Savoury Damper Ideas
- Sweet Damper Flavour Ideas
- Wandercook’s Tips
- FAQs
- Variations
Why We Love This
This easy damper recipe is so quick and easy – no yeast and no waiting for dough to rise. You can bake it in a regular oven, a dutch oven / camp oven, or even a Remoska multi-cooker and baking lid.
The dense and crumbly scone-like texture makes it perfect for slathering in butter or soaking up your favourite soups and stews. You can even serve it up alongside your favourite BBQ recipes or as extra bread for dipping into spinach cob loaf.
Use the basic recipe below as-is, or pick and choose from our sweet and savoury variation ideas to make it your own.
Related: The Best Campfire Stew / Easy Beef Rissoles / Dutch Pea Soup
What is Damper?
Damper is a traditional Australian soda bread made from flour, butter, salt, water and/or milk. It’s made without yeast, using baking powder or baking soda as the leavening agent (included in the self raising flour, or added separately).
Historically, damper is a staple of swagmen, drovers, stockmen, travellers and hungry campers, and is cooked in campfire ashes or in a cast iron camp oven.
These days it’s an Aussie tradition to bake this damper recipe when out camping or cooking on the BBQ. But it’s just as easy to bake in a regular oven or a bench-top oven like the Remoska with an electric baking lid.
P.S. Looking for more dishes you can cook in a Remoska? Check out our Top 10 Remoska Recipe Ideas.
What You’ll Need
- Self Raising Flour – This is the best choice for making quick and easy damper. Sub with all purpose flour / plain flour and 2 tsp of baking powder if you need.
- Cold Butter & Salt – We use salted cooking butter, but you can use unsalted if you prefer, or add extra salt to tweak it just how you like it. Make sure to use it straight out the fridge when it’s nice and cold – this is not only essential for that crumbly damper texture, but will stop it melting while you make the dough.
- Milk & Water– We usually use full cream dairy milk, sub with skim or low fat milk if you need. It helps keep the quick bread moist and gives you that deliciously golden brown colour. If you don’t have any milk on hand, you can use all water instead.
Jump to Recipe Measurements
How to Make Damper
Preheat your oven to 180˚C (360˚F), and line a tray with baking paper. (Note: If you’re using the Remoska, no need to reheat!)
- Place the self-raising flour and salt in a large bowl. Add the butter cubes and rub into the flour with your hands to combine. Form a well in the centre, then pour in themilkandwater. Give everything a really good stir until it forms a nice dough. Tip: If the dough is too sticky to work with, you can add a little extra flour.
- Divide the dough into four portions for tasty mini dampers, or make one large damper. Slice a cross into the top using a sharp knife.
Full recipe with measurements in the recipe card below.
- To Bake Damper in the Remoska: Place dough into the base of the Remoska (remember, no need to line the base and no need to preheat either). Top with the baking lid and flick the switch to on. Bake for approximately 25 mins at 180˚C (360˚F) until the damper is golden brown.
To Bake Damper in the Oven: Place dough onto a lined baking tray and bake in the oven for approximately 25 mins at 180˚C (360˚F) until the damper is golden brown. - Tap the bottom and your damper should sound hollow – that’s when you know it’s done!
Savoury Damper Ideas
- Rosemary – Add 2 tsp fresh rosemary in the mix as well as garnished over the top before baking for extra herby flavour.
- Cheese & Chives –Mix 1 cup of cheese and 1 tbsp of chives into the mix for extra cheesy goodness. You can also top with grated cheese and bake until melted and golden.
- Garlic, Parmesan and Mixed Herbs –Similar to above, add 1-2 tsp of chopped garlic, 1/2 cup of parmesan and 1-2 tsp of mixed herbs for a nice tasty dinner roll for stew or evenpasta sauce.
- Olives and Sun-dried Tomatoes –Add a 1/4 cup of chopped olives and sundried tomatoes for a Mediterranean take on damper.
- Butter and Vegemite –Cook the damper bread as normal, then cut into slices and slather with butter and vegemite for the ultimate Aussie meal.
Sweet Damper Flavour Ideas
- Golden Syrup –Damper is commonly eaten with golden syrup, poured all over it. Yum!
- Sugar –Swap the salt for sugar for a sweet damper that can then have any sweet toppings added.
- Butter and Jam –Treat it like a scone, and eat it for breakfast with your favourite jam. Add cream to make it even more decadent.
- Raisins and Chocolate –Add 1/4 cup raisins or dates and chocolate chips, swapping out the salt for sugar as well, for atea cakeinspired damper.
Wandercook’s Tips
- Batch Cook –Double the recipe to feed a crowd.
- Hollow Base –If you knock on the base and it sounds hollow, this is the best way to know your bread is ready.
- Cook In Stew– Make mini dampers and cook them directly on top of acamp stew!
FAQs
Can I freeze damper?
It’s fine to freeze damper, treat it like regular bread, and store in an airtight container for up to a month.
Can I cook damper on a stick?
Yes. If you’re wanting to cook damper on a stick over a camp fire, make sure it’s dry, you can even burn the end slightly to ‘seal’ the edges. Next, wrap the dough around the end and cook to your liking or until browned all around the outside. Pull off the stick, and slather in butter for a savoury option or pour in golden syrup for a dessert option.
Variations
- Mini Dampers –We think the mini portions make for the perfect size to serve up alongside a big pot of campstew,ahearty winter soup, besideasaucy pasta, or as extra bread to dip in chicken and corn cob loaf dip.
- Use Beer –Swap the water and milk for 1 cup / 250 ml of beer for an extra tasty damper.
More Aussie savoury bites to try next:
- Aussie Party Pies
- Australian Pork Sausage Rolls
- The Best Curried Sausages
- Creamy Cauliflower Cheese
★ Did you make this recipe? Please leave a comment and a star rating below!
5 Ingredient Australian Damper Recipe
This amazing Australian damper recipe is perfect for camping or baking at home. Just 5 ingredients, prepped and baked in just 30 minutes! Break open the crumbly crust and reveal the warm and toasty camp bread inside.
4.96 from 22 votes
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Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Course: Side Dish
Cuisine: Australian
Servings: 4 mini dampers
Calories: 280kcal
Author: Wandercooks
Cost: $5
Equipment
Ingredients
- 2 cups self-raising flour 250 g / 8.8 oz
- 1 tsp salt
- 20 g butter cold, chopped into small cubes
- 1/2 cup milk 125 ml / 4.2 fl oz
- 1/2 cup water 125 ml / 4.2 fl oz
Metric – US Customary
Instructions
Preheat your oven to 180˚C (360˚F), and line a tray with baking paper.
Next, place the self-raising flour and salt in a large bowl. Add the butter cubes and rub into the flour with your hands to combine.
2 cups self-raising flour, 1 tsp salt, 20 g butter
Form a well in the centre, then pour in the milk and water. Give everything a really good stir until it forms a nice dough. Tip: If the dough is too sticky to work with, you can add a little extra flour.
1/2 cup milk, 1/2 cup water
Divide the dough into four portions for tasty mini dampers, or make one large damper.
Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife.
Bake for around 25 mins at 180˚C (360˚F) until your gorgeous damper is golden brown and delicious. Tap the bottom and your damper should sound hollow – that's when you know you're done!
Video
Recipe Notes
- Savoury Damper Ideas –
- Rosemary – Add 2 tsp fresh rosemary in the mix as well as garnished over the top before baking for extra herby flavour.
- Cheese & Chives – Mix 1 cup of cheese and 1 tbsp of chives into the mix for extra cheesy goodness. You can also top with grated cheese and bake until melted and golden.
- Garlic, Parmesan and Mixed Herbs – Similar to above, add 1-2 tsp of chopped garlic, 1/2 cup of parmesan and 1-2 tsp of mixed herbs for a nice tasty dinner roll for stew or even pasta sauce.
- Olives and Sun-dried Tomatoes – Add a 1/4 cup of chopped olives and sundried tomatoes for a Mediterranean take on damper.
- Butter and Vegemite – Cook the damper bread as normal, then cut into slices and slather with butter and vegemite for the ultimate Aussie meal.
- Sweet Damper Ideas –
- Golden Syrup – Damper is commonly eaten with golden syrup, poured all over it. Yum!
- Sugar – Swap the salt for sugar for a sweet damper that can then have any sweet toppings added.
- Butter and Jam – Treat it like a scone, and eat it for breakfast with your favourite jam. Add cream to make it even more decadent.
- Raisins and Chocolate – Add 1/4 cup raisins and chocolate chips, swapping out the salt for sugar as well, for an almost tea cake style damper.
- Batch Cook – Double the recipe to feed a crowd.
- Hollow Base – If you knock on the base and it sounds hollow, this is the best way to know your bread is ready.
- Mini Dampers – We think the mini portions make for the perfect size to serve up alongside a big pot of camp stew, a hearty winter soup, or beside a saucy pasta.
- Use Beer – Swap the water and milk for 1 cup / 250 ml of beer for a extra tasty damper.
Nutrition
Nutrition Facts
5 Ingredient Australian Damper Recipe
Amount per Serving
Calories
280
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
628
mg
27
%
Potassium
110
mg
3
%
Carbohydrates
47
g
16
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
9
g
18
%
Vitamin A
176
IU
4
%
Calcium
49
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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About Wandercooks
Wandercooks is an Australian recipe site reaching over 9 million views annually. Our recipes are here to inspire you with fresh and exciting food ideas from a range of Asian, European and Australian cuisines. As seen on Google.com, Today.com, Buzzfeed, Jetstar Asia and Lonely Planet.Read more...
