Damper
Damper is a traditional Australian soda bread made with self-raising flour and butter, resulting in a dense, flavorful loaf. This quick recipe only requires a few ingredients and is perfect for enjoying with stews or spreads.
Cook time 30 min
Prep time 10 min
Ingredients:
3 cups self-raising flour1 dash salt
1/3 cup butter
1 cup water
Damper is a traditional Australian soda bread, historically made by swagmen, drovers, and other travelers who traversed the Outback. With just a few simple ingredients, it’s a quick and easy recipe that creates a delicious, dense bread perfect for pairing with stews or enjoying with a spread of butter and jam.
Instructions:
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine the 3 cups of self-raising flour and a dash of salt.
Add the 1/3 cup of chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This helps create a flaky texture in the final product.
Gradually add 1 cup of water to the flour and butter mixture. It’s best to start with about three-quarters of the water and mix gently. Continue adding the remaining water a little at a time just until the dough comes together. You might not need all the water, or you might need a little more depending on the humidity and flour you’re using. Aim for a soft, slightly sticky dough.
Turn the dough out onto a lightly floured surface. Gently knead it a few times (about 4-5 times) until it forms a smooth ball. Be careful not to over-knead, as this can make the damper tough.
Shape the dough into a round loaf, about 20cm (8 inches) in diameter. Place it on a lightly greased or parchment-lined baking sheet.
Using a sharp knife, score a cross on the top of the dough. This helps the damper bake evenly and creates a beautiful finish.
Place the baking sheet in the preheated oven. Bake for about 30 minutes or until the damper is golden brown and sounds hollow when tapped on the bottom.
Remove the damper from the oven and let it cool on a wire rack for about 5-10 minutes. Serve warm with butter, jam, or your favorite spread.
With its simple ingredients and straightforward process, damper is an accessible recipe for all levels of baker. Whether you stick to the traditional method or get creative with your additions, making damper is a great way to enjoy a piece of Australian culinary history. Serve warm with your favorite toppings for a cozy and satisfying experience.
Damper FAQ:
Bake the damper for about 30 minutes in a preheated oven at 200°C (400°F). The bread is done when it is golden brown and sounds hollow when tapped on the bottom.
To check if the damper is done, it should be golden brown and produce a hollow sound when tapped on the bottom. You can also insert a skewer; it should come out clean.
You can use a baking sheet for the damper. Make sure it’s large enough to hold the shaped loaf, which should be about 20cm (8 inches) in diameter.
Yes, you can substitute self-raising flour with all-purpose flour, but you will need to add baking powder. For every cup of all-purpose flour, use 1 teaspoon of baking powder to achieve similar results.
Store leftover damper in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Tips:
- Ensure your butter is cold before cutting it into the flour; this helps to create a better texture.
- Don't overwork the dough; mix until just combined to avoid a tough damper.
- For a richer flavor, you can add a bit of sugar or a dash of milk to the mixture.
- If you want a crustier exterior, bake the damper at a higher temperature for the first 10 minutes, then lower it for the remaining baking time.
- Experiment with adding herbs, cheese, or dried fruits to give your damper an extra twist.
Nutrition per serving
4 ServingsCalories 540kcal
Protein 14g
Carbohydrates 80g
Fiber 3.38g
Sugar 0.41g
Fat 16g
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