5 Ingredient Australian Damper Recipe (2024)

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This amazing Australian damper recipe is perfect for camping or baking at home. Just 5 ingredients, prepped and baked in just 30 minutes! Break open the crumbly crust and reveal the warm and toasty camp bread inside.

5 Ingredient Australian Damper Recipe (1)

This recipe is proudly sponsored byRemoska.

In This Post You’ll Learn

  • Why We Love This
  • What is Damper?
  • What You’ll Need
  • How to Make Damper
  • Savoury Damper Ideas
  • Sweet Damper Flavour Ideas
  • Wandercook’s Tips
  • FAQs
  • Variations

Why We Love This

This easy damper recipe is so quick and easy – no yeast and no waiting for dough to rise. You can bake it in a regular oven, a dutch oven / camp oven, or even a Remoska multi-cooker and baking lid.

The dense and crumbly scone-like texture makes it perfect for slathering in butter or soaking up your favourite soups and stews. You can even serve it up alongside your favourite BBQ recipes or as extra bread for dipping into spinach cob loaf.

Use the basic recipe below as-is, or pick and choose from our sweet and savoury variation ideas to make it your own.

Related: The Best Campfire Stew / Easy Beef Rissoles / Dutch Pea Soup

5 Ingredient Australian Damper Recipe (2)

What is Damper?

Damper is a traditional Australian soda bread made from flour, butter, salt, water and/or milk. It’s made without yeast, using baking powder or baking soda as the leavening agent (included in the self raising flour, or added separately).

Historically, damper is a staple of swagmen, drovers, stockmen, travellers and hungry campers, and is cooked in campfire ashes or in a cast iron camp oven.

These days it’s an Aussie tradition to bake this damper recipe when out camping or cooking on the BBQ. But it’s just as easy to bake in a regular oven or a bench-top oven like the Remoska with an electric baking lid.

P.S. Looking for more dishes you can cook in a Remoska? Check out our Top 10 Remoska Recipe Ideas.

What You’ll Need

  • Self Raising Flour – This is the best choice for making quick and easy damper. Sub with all purpose flour / plain flour and 2 tsp of baking powder if you need.
  • Cold Butter & Salt – We use salted cooking butter, but you can use unsalted if you prefer, or add extra salt to tweak it just how you like it. Make sure to use it straight out the fridge when it’s nice and cold – this is not only essential for that crumbly damper texture, but will stop it melting while you make the dough.
  • Milk & Water– We usually use full cream dairy milk, sub with skim or low fat milk if you need. It helps keep the quick bread moist and gives you that deliciously golden brown colour. If you don’t have any milk on hand, you can use all water instead.

Jump to Recipe Measurements

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How to Make Damper

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5 Ingredient Australian Damper Recipe (5)

Preheat your oven to 180˚C (360˚F), and line a tray with baking paper. (Note: If you’re using the Remoska, no need to reheat!)

  1. Place the self-raising flour and salt in a large bowl. Add the butter cubes and rub into the flour with your hands to combine. Form a well in the centre, then pour in themilkandwater. Give everything a really good stir until it forms a nice dough. Tip: If the dough is too sticky to work with, you can add a little extra flour.
  2. Divide the dough into four portions for tasty mini dampers, or make one large damper. Slice a cross into the top using a sharp knife.

Full recipe with measurements in the recipe card below.

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5 Ingredient Australian Damper Recipe (7)
  1. To Bake Damper in the Remoska: Place dough into the base of the Remoska (remember, no need to line the base and no need to preheat either). Top with the baking lid and flick the switch to on. Bake for approximately 25 mins at 180˚C (360˚F) until the damper is golden brown.
    To Bake Damper in the Oven: Place dough onto a lined baking tray and bake in the oven for approximately 25 mins at 180˚C (360˚F) until the damper is golden brown.
  2. Tap the bottom and your damper should sound hollow – that’s when you know it’s done!

Savoury Damper Ideas

  • Rosemary – Add 2 tsp fresh rosemary in the mix as well as garnished over the top before baking for extra herby flavour.
  • Cheese & Chives –Mix 1 cup of cheese and 1 tbsp of chives into the mix for extra cheesy goodness. You can also top with grated cheese and bake until melted and golden.
  • Garlic, Parmesan and Mixed Herbs –Similar to above, add 1-2 tsp of chopped garlic, 1/2 cup of parmesan and 1-2 tsp of mixed herbs for a nice tasty dinner roll for stew or evenpasta sauce.
  • Olives and Sun-dried Tomatoes –Add a 1/4 cup of chopped olives and sundried tomatoes for a Mediterranean take on damper.
  • Butter and Vegemite –Cook the damper bread as normal, then cut into slices and slather with butter and vegemite for the ultimate Aussie meal.

Sweet Damper Flavour Ideas

  • Golden Syrup –Damper is commonly eaten with golden syrup, poured all over it. Yum!
  • Sugar –Swap the salt for sugar for a sweet damper that can then have any sweet toppings added.
  • Butter and Jam –Treat it like a scone, and eat it for breakfast with your favourite jam. Add cream to make it even more decadent.
  • Raisins and Chocolate –Add 1/4 cup raisins or dates and chocolate chips, swapping out the salt for sugar as well, for atea cakeinspired damper.
5 Ingredient Australian Damper Recipe (8)

Wandercook’s Tips

  • Batch Cook –Double the recipe to feed a crowd.
  • Hollow Base –If you knock on the base and it sounds hollow, this is the best way to know your bread is ready.
  • Cook In Stew– Make mini dampers and cook them directly on top of acamp stew!

FAQs

Can I freeze damper?

It’s fine to freeze damper, treat it like regular bread, and store in an airtight container for up to a month.

Can I cook damper on a stick?

Yes. If you’re wanting to cook damper on a stick over a camp fire, make sure it’s dry, you can even burn the end slightly to ‘seal’ the edges. Next, wrap the dough around the end and cook to your liking or until browned all around the outside. Pull off the stick, and slather in butter for a savoury option or pour in golden syrup for a dessert option.

Variations

  • Mini Dampers –We think the mini portions make for the perfect size to serve up alongside a big pot of campstew,ahearty winter soup, besideasaucy pasta, or as extra bread to dip in chicken and corn cob loaf dip.
  • Use Beer –Swap the water and milk for 1 cup / 250 ml of beer for an extra tasty damper.
5 Ingredient Australian Damper Recipe (9)

More Aussie savoury bites to try next:

  • Aussie Party Pies
  • Australian Pork Sausage Rolls
  • The Best Curried Sausages
  • Creamy Cauliflower Cheese

★ Did you make this recipe? Please leave a comment and a star rating below!

5 Ingredient Australian Damper Recipe

This amazing Australian damper recipe is perfect for camping or baking at home. Just 5 ingredients, prepped and baked in just 30 minutes! Break open the crumbly crust and reveal the warm and toasty camp bread inside.

4.96 from 22 votes

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Side Dish

Cuisine: Australian

Servings: 4 mini dampers

Calories: 280kcal

Cost: $5

Equipment

Ingredients

  • 2 cups self-raising flour 250 g / 8.8 oz
  • 1 tsp salt
  • 20 g butter cold, chopped into small cubes
  • 1/2 cup milk 125 ml / 4.2 fl oz
  • 1/2 cup water 125 ml / 4.2 fl oz

MetricUS Customary

Instructions

  • Preheat your oven to 180˚C (360˚F), and line a tray with baking paper.

  • Next, place the self-raising flour and salt in a large bowl. Add the butter cubes and rub into the flour with your hands to combine.

    2 cups self-raising flour, 1 tsp salt, 20 g butter

  • Form a well in the centre, then pour in the milk and water. Give everything a really good stir until it forms a nice dough. Tip: If the dough is too sticky to work with, you can add a little extra flour.

    1/2 cup milk, 1/2 cup water

  • Divide the dough into four portions for tasty mini dampers, or make one large damper.

  • Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife.

  • Bake for around 25 mins at 180˚C (360˚F) until your gorgeous damper is golden brown and delicious. Tap the bottom and your damper should sound hollow – that's when you know you're done!

Video

5 Ingredient Australian Damper Recipe (11)

Recipe Notes

  • Savoury Damper Ideas –
    • Rosemary – Add 2 tsp fresh rosemary in the mix as well as garnished over the top before baking for extra herby flavour.
    • Cheese & Chives – Mix 1 cup of cheese and 1 tbsp of chives into the mix for extra cheesy goodness. You can also top with grated cheese and bake until melted and golden.
    • Garlic, Parmesan and Mixed Herbs – Similar to above, add 1-2 tsp of chopped garlic, 1/2 cup of parmesan and 1-2 tsp of mixed herbs for a nice tasty dinner roll for stew or even pasta sauce.
    • Olives and Sun-dried Tomatoes – Add a 1/4 cup of chopped olives and sundried tomatoes for a Mediterranean take on damper.
    • Butter and Vegemite – Cook the damper bread as normal, then cut into slices and slather with butter and vegemite for the ultimate Aussie meal.
  • Sweet Damper Ideas –
    • Golden Syrup – Damper is commonly eaten with golden syrup, poured all over it. Yum!
    • Sugar – Swap the salt for sugar for a sweet damper that can then have any sweet toppings added.
    • Butter and Jam – Treat it like a scone, and eat it for breakfast with your favourite jam. Add cream to make it even more decadent.
    • Raisins and Chocolate – Add 1/4 cup raisins and chocolate chips, swapping out the salt for sugar as well, for an almost tea cake style damper.
  • Batch Cook – Double the recipe to feed a crowd.
  • Hollow Base – If you knock on the base and it sounds hollow, this is the best way to know your bread is ready.
  • Mini Dampers – We think the mini portions make for the perfect size to serve up alongside a big pot of camp stew, a hearty winter soup, or beside a saucy pasta.
  • Use Beer – Swap the water and milk for 1 cup / 250 ml of beer for a extra tasty damper.

Nutrition

Nutrition Facts

5 Ingredient Australian Damper Recipe

Amount per Serving

Calories

280

% Daily Value*

Fat

6

g

9

%

Saturated Fat

3

g

19

%

Polyunsaturated Fat

1

g

Monounsaturated Fat

1

g

Cholesterol

14

mg

5

%

Sodium

628

mg

27

%

Potassium

110

mg

3

%

Carbohydrates

47

g

16

%

Fiber

2

g

8

%

Sugar

2

g

2

%

Protein

9

g

18

%

Vitamin A

176

IU

4

%

Calcium

49

mg

5

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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5 Ingredient Australian Damper Recipe (12)

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5 Ingredient Australian Damper Recipe (2024)

FAQs

What is Australian damper made of? ›

As explained above, this bread was made by drovers and stockmen in the early colonial history of Australia. At its most basic, damper is cooked with just flour, salt, and water. These ingredients were easy to carry on the journey, making it a perfect rest-stop meal.

Is damper a traditional Aboriginal food? ›

Damper, also known as bush bread or seedcake, is a European term that refers to bread made by Australian Aborigines for many thousands of years. Damper is made by crushing a variety of native seeds, and sometimes nuts and roots, into a dough and then baking the dough in the coals of a fire.

What made damper ideal for swagmen and drovers? ›

The damper was buried in the ashes to bake. n the bush, it was cooked in the same way. It became a staple for swagmen, drovers, stockmen and other travellers, as flour and salt could easily be carried and all that was required was to add water.

What is the Bush bread in Australia? ›

"Damper is the bush-bread of Australia. Drovers (cowboys) baked Damper in camp ovens buried in the hot ashes of their camp fires in the Outback, but if you don"t want to build a camp fire in your backyard, damper can also be baked in a normal kitchen oven.

How was damper traditionally made by indigenous Australians? ›

The bread is different from bush bread, which has been eaten by Indigenous Australians for thousands of years, traditionally made by crushing a variety of native seeds, nuts and roots, and mixing them into a dough baked in the coals of a fire.

What are the components of a damper? ›

Their main components are the blades, which adjust their position to control airflow. In addition, dampers include frames, linkages, axles, bearings, seals, blade pins, actuating motors, flanging, jackshafts, and sleeves, among other components.

What did the Australian Aboriginals use to make flour for damper? ›

In Central Australia, native millet (Panicum decompositum; Panicum australianse) and spinifex (Triodia) were commonly used. Wattleseed could also be used in the flour mix.

Why do aboriginals make damper? ›

Damper symbolises cultural restoration for First Nations people and you can easily try your hand at making it at home. Bush damper is a food tradition that's been shared among First Nations peoples for thousands of years. Beyond its crusty exterior and spongy interior, damper represents cultural identity through food.

Is damper the same as scones? ›

It is now very similar to a scone recipe without any sweetness or milk added. Traditionally damper was eaten with golden syrup and given the nickname “co*ckys joy”. 1. Place the flour and salt into a larger bowl, add the butter and rub into the bread to form a breadcrumb texture.

Who invented Australian damper? ›

Damper invented in Pitt Street

The inventor was First Fleeter William Bond, Australia's first baker, whose business was in Pitt Street, and much of the early bread he made was 'damper'. His custom of 'damping' the fire – covering it with ashes to preserve the red coals for the morning – gave the bread its name.

What is a damper in Australian slang? ›

Damper : bread made from flour and water.

How do you know when damper is cooked? ›

Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.

What fruit is native to Australia only? ›

Examples of Australian native plant foods include the fruits quandong, kutjera, muntries, riberry, Davidson's plum, and finger lime. Native spices include lemon myrtle, mountain pepper, and the kakadu plum.

What do Australians call the end of the bread? ›

The post provoked much discussion among Australians, with a majority of people labelling the end pieces as the 'crust'. However, many had their own suggestions for its name, including 'heel', 'end piece', 'doorstep', 'butt', 'topper', 'bunty', 'knobby', 'bird food', 'cuppy' and 'my husband's'.

What is Vegemite of Australia? ›

Vegemite was invented in Melbourne in 1923 when an Australian food manufacturer requested a product similar to British Marmite. This spread made from brewer's yeast became a distinctively 'Australian food' despite being owned by an American company for several decades.

What material is used for duct dampers? ›

Stainless Steel. Stainless steel dampers are a great choice for a wide variety of needs and industries. Stainless steel is proven to hold up its strength under even drastically high temperatures and has excellent durability, resistance to corrosion and flexibility, which makes it useful in many situations.

What fluid is used in dampers? ›

At present, the viscous fluids used in viscous fluid energy dissipation dampers are mainly hydraulic oil, silicone oil, silicone-based gel and special suspension, and silicone oil is the most widely used.

What is the history of the Australian damper? ›

Damper invented in Pitt Street

The inventor was First Fleeter William Bond, Australia's first baker, whose business was in Pitt Street, and much of the early bread he made was 'damper'. His custom of 'damping' the fire – covering it with ashes to preserve the red coals for the morning – gave the bread its name.

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