5 Ingredient Australian Damper Recipe (2024)

FAQs

5 Ingredient Australian Damper Recipe? ›

Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. It is a bread made from wheat-based dough. Flour, salt and water, with some butter if available, is lightly kneaded and baked in the coals of a campfire, either directly or within a camp oven.

Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. It is a bread made from wheat-based dough. Flour, salt and water, with some butter if available, is lightly kneaded and baked in the coals of a campfire, either directly or within a camp oven.

Damper, also known as bush bread or seedcake, is a European term that refers to bread made by Australian Aborigines for many thousands of years. Damper is made by crushing a variety of native seeds, and sometimes nuts and roots, into a dough and then baking the dough in the coals of a fire.

Bush bread, or seedcakes, refers to the bread made by Aboriginal Australians by crushing seeds into a dough that is then baked. The bread is high in protein and carbohydrate, and forms part of a balanced traditional diet.

Damper was utilised by stockmen, squatters, swagmen, drovers, and other travellers, because it only needed basic ingredients to make, and required just water[3]. This was important because as a horse rider carrying unnecessary weight would be a burden, but carrying a damper provided a softer and stable ride.

As explained above, this bread was made by drovers and stockmen in the early colonial history of Australia. At its most basic, damper is cooked with just flour, salt, and water. These ingredients were easy to carry on the journey, making it a perfect rest-stop meal.

Back in the day, millstones were used to grind the seeds into flour and water was added to form a dough. The damper would then be baked in or heated over hot coals.

Damper invented in Pitt Street

The inventor was First Fleeter William Bond, Australia's first baker, whose business was in Pitt Street, and much of the early bread he made was 'damper'. His custom of 'damping' the fire – covering it with ashes to preserve the red coals for the morning – gave the bread its name.

It is now very similar to a scone recipe without any sweetness or milk added. Traditionally damper was eaten with golden syrup and given the nickname “co*ckys joy”. 1. Place the flour and salt into a larger bowl, add the butter and rub into the bread to form a breadcrumb texture.

Damper, in this case, provided them with a filling food option they could cook easily. By simply carrying flour and salt, and having access to water, drovers and stockmen could cook their own bread, using these three ingredients.

What fruit is native to Australia? ›

Among the native fruits, eleven prominent native species have been commercially produced in Australia including bush tomato, Davidson's plum, desert lime, finger lime, Kakadu plum, lemon aspen, muntries, quandong, Tasmanian pepper berry, and Illawarra plum.

The post provoked much discussion among Australians, with a majority of people labelling the end pieces as the 'crust'. However, many had their own suggestions for its name, including 'heel', 'end piece', 'doorstep', 'butt', 'topper', 'bunty', 'knobby', 'bird food', 'cuppy' and 'my husband's'.

Vegemite was invented in Melbourne in 1923 when an Australian food manufacturer requested a product similar to British Marmite. This spread made from brewer's yeast became a distinctively 'Australian food' despite being owned by an American company for several decades.

Damper bread was traditionally cooked on a stick over ashes that were dampened, which is thought to be why it gets the name. According to the Australian National Dictionary, Damper bread means 'something that suppresses appetite'.

Damper is best served warm and It's really delicious with butter and jam or golden syrup. It can also be served with your favourite sandwich fillings. Traditionally damper was served with Billy tea. This tea was made by boiling water in a billy can, a metal can with a wire handle.

Once golden and crusty on the outside, push a long knife through the middle. If the damper is cooked through, the knife will be clean when removed. Tip: Another way to know that your damper is ready is if it sounds hollow when tapped.

The damper is a bread that is prepared with baking powder, a chemical leavening agent which releases gases which allow the dough to rise during the baking stage. It is therefore a kind of leaven which takes place directly in the oven without prior resting time. The damper is made from flour, water, and salt.

Biscuits are barely mixed in order to get a flaky texture. Damper is kneaded more and is more bready. The instructions said to portion the dough into muffin tins but I was looking for more biscuit-like/scone-like and so I just made globs of the dough and put them on my baking stone.