Iniciante
Australian / New Zealand
Anzac Biscuits
Fonte: Tradicional
30 min24120 kcal
Vegetariano
Damper (Australian Bush Bread)
The stockman's campfire loaf: a simple soda bread of flour, butter and milk, needing no yeast and no rising time, traditionally baked in the coals and torn apart with butter and golden syrup.
Fonte
Receita de Australian bush cooking · 🏺 Tradicional · The swagman's and stockman's campfire bread of colonial Australia
Australian bush cooking — Damper is a soda bread developed by stockmen, drovers and swagmen in colonial Australia, who carried flour on long droving trips and baked it in the ashes of a campfire. It is closely tied to the same bush-cooking tradition as billy tea, and echoed in Aboriginal seed breads.
⏱ 45 min🍽 4 porções🔥 250 kcal🇦🇺 Austrália
Vegetariano
Modo de preparo
Heat the oven to 200°C and dust a baking tray with flour.
In a big bowl, rub the cold cubed butter into the flour and salt with your fingertips until the mix looks like coarse breadcrumbs.
💡 Keep the butter cold and work quickly — warm, over-worked butter makes a dense loaf instead of a light, short crumb.
Make a well in the centre and pour in most of the milk. Stir with a butter knife until it just comes together into a shaggy, soft dough, adding the last of the milk only if it's dry.
Tip onto a floured bench and knead very briefly — 20–30 seconds, just until smooth. Do not overwork it.
💡 This is a soda bread, not a yeast dough — kneading develops gluten and makes it tough and rubbery. A barely-mixed dough bakes up tender.
Shape into a round about 15cm across and set on the tray. Pat the top gently flat.
Cut a deep cross into the top, about a third of the way down. Brush with a little milk and dust with flour for a rustic finish.
💡 The cross lets the loaf open up and bake through to the middle instead of staying doughy inside — the classic sign of an under-scored damper.
Bake 25–30 minutes, until well risen, deep golden, and hollow-sounding when you tap the base.
Cool on a rack for 10 minutes.
Tear (don't slice) into rough chunks and serve warm with butter and golden syrup, or alongside a stew.
💡 Dicas
- Beginner's mistake: kneading it like bread dough. Damper has no yeast — over-kneading makes it heavy and tough. Mix until just combined and stop.
- No self-raising flour? Whisk 3 tsp baking powder and 1/2 tsp salt through every 375g of plain flour — that's the leavening that replaces yeast.
- For a true camp damper, wrap the dough around a stick or bake it in a greased camp oven (Dutch oven) buried in coals for about 30 minutes.
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