Camp Oven Damper

Name: Camp Oven Damper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 450 g self-raising flour; 50 g Plain flour; 1 tsp Baking powder; 1 tsp fine salt; 1 tsp caster sugar; 40 g Butter; 180 ml full-cream milk; 100 ml Water; 1 tbsp melted butter

A classic Australian bush bread with a crisp golden crust and soft interior, traditionally baked over campfire coals or in a heavy camp oven.

🇦🇺Australia· New South Wales

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 8
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 9 gathered

Servings

450 g self-raising flour — sifted
50 g Plain flour — plus extra for dusting
1 tsp Baking powder — for extra lift
1 tsp fine salt — adjust to taste
1 tsp caster sugar — to help colour the crust
40 g Butter — chilled and cut into cubes
180 ml full-cream milk — chilled
100 ml Water — room temperature
1 tbsp melted butter — for brushing the top

Equipment

•Cast iron camp oven or Dutch oven
•Large mixing bowl
•Flat-bladed knife
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 8 g
carbs: 44 g
fibre: 2 g
protein: 6 g
calories: 280 kcal

Instructions

1
Lightly grease a heavy cast iron camp oven with butter and dust the base with plain flour.
2
Sift the self-raising flour, plain flour, baking powder, salt, and sugar into a large mixing bowl.
3
Rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
4
Make a well in the centre of the dry mixture.
5
Pour in the milk and water, stirring quickly with a flat-bladed knife until a soft, sticky dough forms.
6
Turn out the dough onto a lightly floured bench and knead gently for thirty seconds until smooth.
7
Shape the dough into a round loaf roughly twenty centimetres wide.
8
Cut a shallow cross across the top of the loaf with a sharp knife and brush with melted butter.
9
Place the loaf into the prepared camp oven, cover with the lid, and bake at 200 degrees C for thirty minutes.
10
Remove the lid and bake for a further five minutes until the crust is deep golden and sounds hollow when tapped.
11
Transfer the hot damper to a wire rack to cool slightly before slicing into thick wedges.

Chef's tips

Handle the dough as gently and briefly as possible to prevent a dense texture. A hollow sound when tapping the base indicates the loaf is cooked through. If baking over campfire coals, keep most coals on the lid and fewer underneath to avoid burning the base.

Ingredient substitutions

full-cream milk → tap water or milk soured with a squeeze of lemon juice
butter → plant-based margarine or vegetable dripping

Storage

Store leftover damper wrapped tightly in a clean tea towel inside an airtight container at room temperature for up to two days.

Reheating

Toast thick slices in a dry frypan or under a hot grill with a little butter until crisp.

Common mistakes to avoid

•Over-kneading the dough, which creates excess gluten and results in a heavy, rubbery loaf.
•Removing the camp oven lid frequently during baking, which releases trapped steam and drops the internal heat.
•Using too much bottom heat, which burns the crust before the centre is fully baked.

Serving suggestions

Serve warm thick slices generously spread with salted butter and a drizzle of golden syrup.Pair alongside a rich slow-cooked campfire beef or lamb stew.Toast leftover slices under the grill for breakfast and spread with berry jam.