Damper

Damper is a classic Australian soda bread with a storied history, often linked to the rugged lifestyles of swagmen, drovers, and stockmen. These itinerant workers, who traversed the outback for extended periods, depended on simple, non-perishable ingredients like flour, sugar, and tea. Damper, made from wheat flour, water (or sometimes milk), and a bit of baking soda for leavening, became a staple due to its ease of preparation with such basic supplies.

Traditionally, damper is baked directly in the coals of a campfire or in a camp oven. The process is straightforward: the dough is flattened and placed in the hot ashes for about ten minutes. It is then covered with more ashes and cooked for an additional 20 to 30 minutes until it produces a hollow sound when tapped, indicating it is fully baked. Alternatively, some prefer to bake it in a greased camp oven.

This bread is typically enjoyed with dried or cooked meat or a drizzle of golden syrup. While damper holds a special place in Australian culinary heritage, it is also favored by campers in New Zealand and the United Kingdom, reflecting its enduring appeal over many decades.