Australian damper bread has got to be one of my favourite recipes that I’ve made on this blog (a long with this deliciously soft Italian Easter bread and THESE brown butter chocolate chip cookies!!) The reason I love it is the little time it takes to prepare and bake, and the crisp crust that forms with the soft middle that is made for LOADS OF BUTTER (salted obvs).
If you like scones, you’ll love this bread as that’s what it sort of resembles. The preparation is just like a scone too with the rubbing in of the butter to the flour and then adding the milk/water to form the dough. This bread only takes 5 minutes to prepare. Just what you need when you’re in the mood for fresh bread, but have no time.
Damper bread can also be made into little rolls known as ‘bush scones’ (a bit like Johnny cakes) or a larger loaf, like this recipe.
Aussie Saltbush Damper
Damper bread was traditionally cooked on a stick over ashes that were dampened, which is thought to be why it gets the name.
, Damper bread means ‘something that suppresses appetite’. This makes sense since the the Australian Aborigines would often make this bread before heading off on a long journey. Due to its already dense texture, it does keep well!
Also known as Bush Bread or Seed Cake due to the Australian Aborigines (those who created this bread) crushing seeds and nuts to make a flour for the dough. This is no longer the case since we can easily buy plain flour in shops. The dough was originally baked in a coal fire but of course we now all use ovens! You could of course cook this soda bread on the BBQ (I imagine it would be glorious!)
Damper Bread Recipe For Kids
Australian damper bread was thought to be first prepared by Australian travellers known as stockmen. These stockmen would be travelling on long journey with only a little flour and sugar on them. Damper bread would have been a simple, filling food to make. They would use baking soda or beer to leaven (rise) the bread. It was then cooked on ashes that were dampened and baked until hollow.
Damper bread was traditionally served with meat or golden syrup (I guess like a dessert version?!) You could give these options ago, or how about serving it alongside a delicious veggie casserole, with all those juices to mop up? This light and creamy Belgian chicken soup is also a winner with damper bread at its side!
Storage – Damper bread will last you well for a good few days (say 3-4 max) however you’ll need to keep the loaf wrapped well. I suggest an old tea towel in a bread bin (that’s what I do!)
Oven Damper Recipe With Olives & Oregano
Re-heating – This bread really does serve well when warm. If you’ve still got some left over on the 4th day, pop it in a hot oven on a baking tray for 5 mins. Plenty of butter is mandatory!
Freezing – I’d recommend freezing only the dough since it’s best served fresh and takes little time to bake! Wrap the dough in cling film and place in an airtight container. Freeze for 2 months max. Defrost thoroughly and bake as per the recipe.
Calories: 331 kcal Carbohydrates: 47 g Protein: 8 g Fat: 12 g Saturated Fat: 7 g Trans Fat: 1 g Cholesterol: 29 mg Sodium: 305 mg Potassium: 99 mg Fiber: 2 g Sugar: 1 g Vitamin A: 354 IU Calcium: 41 mg Iron: 1 mgTraditional Australian damper, an Aussie favourite thats been around for generations. I think of damper as half way between bread and scones. A really easy recipe with only 5 simple ingredients. No yeast required, It’s delicious served warm with butter and jam and of course freshly brewed tea.
Campfire Bread On A Stick Recipe
My son Jamie started prep this year. It’s been a hard year for so many Victorian school kids as we navigate blindly through this pandemic. I feel particularly sad for Jamie and all the kids starting school in 2020 as I remember all the fun things my daughter Olive experienced in her first year of school.
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To say that home schooling has been tough on our family would be an understatement as we try and find a routine that will fit in both me and my husband working, home schooling Olive and Jamie and trying to give William our three year old some much needed attention.
Aussie Beer Damper Recipe
On Friday my stress levels went up another level when Jamie came running up to me at 9am with “Mummy we have to make bread today” my first reaction was a lot of obscenities (in my head of course) and then my second was OMG does it need yeast because finding yeast at the supermarket is like winning the lottery thesedays.
After reading the task I was relieved that making the bread did not require yeast and that it was in fact damper we were making.
It brought back memories of making damper when I was in primary school and suddenly I had my mojo back and I was back into mode!
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Predominantly made by stockmen, who looked after live stock and Swagmen who travelled by foot from farm to farm carrying all of their belongings in a swag (a kind of roll up bed).
Here’s Jamie with his damper looking mighty impressed with himself. I actually gave the kids full reins and fought any urge to jump in and take over. They did a really good job and it was a really fun cooking experience.
Damper is a great Australian family friendly recipe everyone should try at least once. So I just had to share it with all of you!!
Addie's Cheese Damper
The ingredients for making an Aussie damper are really simple. The recipe itself is uncomplicated and thats why It’s such a great recipe for kids.
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 the water was boiled, tea leaves were added and then the billy can was swung over your head to settle the tea leaves.
Old Fashioned Damper
I have been told a very similar brew to that of the traditional tea used is Lemon Myrtle and you can purchase the blend here.
There are 3 steps to making Aussie damper, the first being rubbing the butter into the flour and salt until the mixture resembles breadcrumbs.
Then place onto a greased oven tray and flatten so you have 15cm round. Using a sharp knife, cut a cross on the top of the dough and brush the top with milk.
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For the best damper experience I recommend eating it fresh out of the oven. It will keep for an extra day or two but it will go hard within a day. If you have leftovers I recommend lightly toasting it the following day.
So this recipe is the basic traditional damper recipe. Once you have mastered this you can experiment with lots of other flavours. Here are some other flavours to add into your dough.
So that is how you make traditional Aussie damper! A fun cooking adventure to be had with the kids. I hope you give it a go and enjoy it with a pot of freshly brewed lemon myrtle tea. If you do be sure to let me know how it goes by leaving a comment below 🙂
Damper Recipe (3 Ingredient Bread
This easy damper recipe is a traditional Australian icon made by swagmen back in the day and still enjoyed by Aussie familes. Perfect for afternoon tea with a pot of tea.
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