5 Ingredient Australian Damper Recipe (2024)

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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.

5 Ingredient Australian Damper Recipe (1)

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

5 Ingredient Australian Damper Recipe (2)

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.

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How to Make Damper

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5 Ingredient Australian Damper Recipe (5)

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!)

  1. 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.
  2. 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.

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5 Ingredient Australian Damper Recipe (7)
  1. 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.
  2. 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.
5 Ingredient Australian Damper Recipe (8)

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.
5 Ingredient Australian Damper Recipe (9)

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

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

MetricUS 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

5 Ingredient Australian Damper Recipe (11)

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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5 Ingredient Australian Damper Recipe (12)

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5 Ingredient Australian Damper Recipe (2024)

FAQs

What is damper food in Australia? ›

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.

What made damper ideal for swagmen and drovers? ›

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.

Can you keep damper dough in the fridge? ›

It will keep in the fridge for a couple of days. Pack some extra flour just in case the mix becomes a bit wet in the fridge. From here you can either shape your damper into a round loaf and bake it in a floured camp oven or wrap it around a stick and let the kids cook their own over hot coals.

Where did damper originate? ›

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.

What is Australian damper made of? ›

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.

What was damper originally made of? ›

Once the grain was winnowed, it was ground using a millstone, to create flour. The flour was then mixed with water to make a dough and placed in hot ashes for baking, either into small buns, today referred to as johnny cakes, or a large loaf, known today as damper.

How was damper traditionally made by indigenous Australians? ›

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.

What ingredients could you add to a traditional damper to create your own signature recipe? ›

This fig and honey damper recipe is a perfect example of how a simple damper recipe can be adapted to create something a little bit special. Working figs and honey into the dough make this simple loaf a delicious accompaniment to a cheese platter.

How big should a damper be? ›

Damper Size Selection

But if starting with a new duct system 2 variables must be known to determine damper sizes. Calculate using the “whole house load” with maximum diversity. Round damper sizes range from 4” to 18” typically in 1” increments up to 10” and in 2” increments up to 18”.

What happens if you don't put dough in the fridge? ›

Your dough will rise in the fridge and it can be a huge help as it makes bread making easy to fit into your day. When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature.

Can you leave dough to rise overnight? ›

The proofing time for bread dough varies based on the dough's makeup (amount of preferment, flour choices, and hydration) and the temperature at which it's proofed. The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.

How many times can dough rise? ›

Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.

What is the bush bread of Australia? ›

"Damper is the bush-bread of Australia. Drovers (cowboys) baked Damper in camp ovens buried in the hot ashes of their camp fires in the Outback, but if you don"t want to build a camp fire in your backyard, damper can also be baked in a normal kitchen oven.

What did aboriginals use for flour? ›

Reliance on the seeds became more pronounced in the Holocene – the recent, post-ice-age period - but some archaeological sites, such as Cuddie Springs contain grinding stones dated to about 30,000 years. These stones were used to grind wild seeds into flour which in turn was baked as bread.

Is damper the same as scones? ›

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”.

What is a damper in Australian slang? ›

Damper : bread made from flour and water.

Why did early Australians eat damper? ›

It was made famous by drovers, who baked this bush bread in the coals of their camp fire, and has been recognised as a staple of bush life for decades. It is believed that Damper was originally developed by stockmen, who needed a way to carry food with them into remote areas.

Why do aboriginals make damper? ›

Damper symbolises cultural restoration for First Nations people and you can easily try your hand at making it at home. Bush damper is a food tradition that's been shared among First Nations peoples for thousands of years. Beyond its crusty exterior and spongy interior, damper represents cultural identity through food.

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