Camp Oven Damper

Name: Camp Oven Damper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 450 g Plain flour; 3 tsp Baking powder; 1 tsp fine salt; 1 tsp caster sugar; 40 g Butter; 180 ml full-cream milk; 120 ml Water; 2 tbsp plain flour for dusting; 1 tbsp melted butter

A classic golden Australian bush bread with a crisp crust and tender, fluffy crumb, baked to perfection in a cast-iron camp oven.

🇦🇺Australia· Northern Territory

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

450 g Plain flour — plus extra for dusting
3 tsp Baking powder — ensure fresh for a good rise
1 tsp fine salt — standard cooking salt
1 tsp caster sugar — balances flavour and aids browning
40 g Butter — chilled and diced
180 ml full-cream milk — cold
120 ml Water — lukewarm
2 tbsp plain flour for dusting — for working the dough
1 tbsp melted butter — for brushing hot crust

Equipment

•Cast-iron camp oven
•Large mixing bowl
•Flat-bladed butter knife
•Baking paper
•Pastry brush

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 11 g
carbs: 52 g
fibre: 2 g
protein: 7 g
calories: 340 kcal

Instructions

1
Pre-heat your camp oven over medium coals or warm a domestic oven with a cast-iron pot to 200 degrees C.
2
Sift the plain flour, baking powder, salt, and sugar together into a large mixing bowl.
3
Rub the cold cubed butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
4
Make a well in the centre and pour in the milk and water.
5
Mix quickly with a flat-bladed knife until a soft, sticky dough starts to come together.
6
Tip the dough onto a lightly floured board and gently pat into a round loaf roughly 4 cm thick.
7
Cut a shallow cross across the top of the loaf with a sharp knife to help it bake evenly.
8
Line the base of the warm camp oven with baking paper and carefully lower the dough inside.
9
Place the lid on the pot and bake for 30 to 35 minutes until the loaf sounds hollow when tapped.
10
Brush the hot crust lightly with melted butter and turn out onto a wire rack.

Chef's tips

Handle the dough as little as possible to keep the crumb light and tender. If cooking on campfire coals, place more coals on the lid than underneath to prevent burning the base. Tap the bottom of the baked loaf; a deep, hollow sound confirms it is cooked through.

Ingredient substitutions

full-cream milk → equal parts water, or powdered milk reconstituted with water
plain flour and baking powder → 450 g self-raising flour

Storage

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

Reheating

Warm slices in a moderate oven at 180 degrees C for 5 minutes or toast over open coals.

Common mistakes to avoid

•Overworking or kneading the dough, which makes the damper dense and heavy.
•Putting too much heat under the camp oven, scorching the bottom crust.
•Removing the lid too frequently, which lets out necessary steam and heat.

Serving suggestions

Serve warm, torn into thick wedges and slathered with salted butter.Drizzle with golden syrup or bush honey for a sweet camp treat.Pair with a hearty beef stew or hot billy tea by the fire.