Although rarely eaten nowadays, Australia does have a traditional bread called Damper. It was originally baked in the coals of a campfire by stockmen or drovers moving sheep or cattle great distances to find grass. It enabled them to travel Australia's remote plains and still be able to make fresh bread. It is a dense 'ploughmen's style' bread resembling a scone or soda bread texture, made simply from flour, salt and water which was filling enough to provide sustenance. Originally it was placed directly in the coals of a fire or wrapped around a stick and held over the fire until cooked. Today Damper is symbolic of bush food cooked mainly when camping; however it can also be made at home in a BBQ or an oven. Traditionally eaten with Cocky's Joy (Golden Syrup) it also tastes delicious with Nutella.
- 4 cups ( ??gms?) self-raising flour
- ½ tsp salt
- 1½ cups milk (for a creamier texture; this can be replaced with water to be traditional)
- Extra flour for rolling.
Sift the flour and salt into a bowl.
Make a well in the middle of the mixture.
Pour in the milk and mix thoroughly.
Turn out onto a flat surface dusted with flour and shape it into a round flat dome shape.
Grease a round baking pan and dust with flour.
Place the dough in the pan.
Use a knife to cut a cross in the top surface of dough.
Bake in a preheated oven at 220° C for 30 minutes.