Skip to content
December 7, 2010 / Zoe

Damper for Breakfast.

This morning I had a random hungry twitter conversation with Zoe MacLean, which resulted me in making damper for breakfast. And holy moley, it was tasty. Prepare for some serious food porn, people.

I’m really not sure if people not from Australia will know what damper is or not, so I’m going to presume you don’t. Damper is a simple bread, traditionally cooked in the ashes from a campfire. It’s the kind of food the swagmen ate in the outback, they would eat it straight from the fire with a billy-can of tea. I just love that image! It’s super easy to make, the ingredients vary because they didn’t have a lot of supplies back then, so they used what they had on hand, you can make it just with flour, butter and water, like I did, or you can add some sugar or use milk instead of water.

Here it is, nice and smooth, ready to go into the oven.

Longest 30 minutes of my life, the smell of it filled the house like nothing I’ve baked for a long while. I only had wholemeal spelt flour available, that’s why it’s brown. It didn’t affect the taste at all, and it’s better for you! Spelt isn’t a gluten free flour, it’s an ancient species of wheat and for some reason people with gluten intolerances can eat spelt. I don’t understand why that is, but I’m not going to complain!

I scored it before it went in, I think that’s just for aesthetics. Looks good huh.

I cut myself a couple of steaming wedges, and then cut those in half. The inside was thick and doughy. This is really something you can only eat straight out of the oven. Or campfire! I slathered mine with a few different toppings. I was lucky enough to have homemade jam from my Mum in the fridge, jam and damper are the best of friends!

So I had some quince jam.

Some plum jam.

And of course, I had a couple of bits with good ol’ Aussie Vegemite.

Here’s the recipe I used. I made it up from my brain, so exact measurements aren’t very important.

3 cups plain flour. (I haven’t tried using gluten free flours for this, but I imagine it would work ok.)

2 tsp baking powder.

pinch of salt.

1/3 cup cold margarine or butter.

3/4 cup water.

Combine the dry ingredients. Rub in the butter until it looks like bread crumbs. Cut in the water with a blunt knife until it comes together, then knead for a couple of minutes until the dough is soft. Mold into a circle on a greased and lined baking tray and score the top into eights. Bake at 200° C for 30 minutes until it sounds hollow on the bottom.

Cover it with anything tasty and gobble it all up. I think it’s also traditionally eaten with golden syrup, so maybe I’ll try that next time!

I nearly got jam on my lens getting this shot. That’s some serious food porn.

And yes, I had seconds.




Leave a Comment
  1. Stefany / Dec 7 2010 2:18 am

    My stomach is grumbling after reading this!! Looks delicious!! x

  2. leyla / Dec 7 2010 1:47 am

    A few things:
    1) I found your blog over at Campfire Chic. I agree with Kam…your background is amazing.
    2) Thanks for explaning what damper is…I had no idea 🙂
    3) I didn’t know you could make bread with so few ingredients.
    4) Is damper really only good right when it comes out of the oven? Would it not be good after a day or two? And if not, could I half the recipe so it makes a smaller loaf?

    k thanks 🙂

    • Zoe / Dec 7 2010 9:50 am

      1) Thanks for visiting! I can’t take credit for the background, my sister drew it up for me.
      2) No worries! 😀
      3) To make regular bread all you need to do it add yeast. But I didn’t have that kind of time, this is the hungry girl’s bread!
      4) It would be ok, but not as good because it goes a bit hard, you can microwave it though and it goes soft again. I am going to third the recipe next time though, so it’s one person breakfast damper; 1 cup flour, 1/4 cup water and a dollop of butter.

  3. Katie / Dec 7 2010 1:00 am

    The most delicious looking diaper I’ve ever seen!

    • Zoe / Dec 7 2010 9:45 am

      Ewwww, don’t ruin it for me! 😛

  4. Ashley Sisk / Dec 7 2010 12:58 am

    I’ve never had this before but it looks really yummy.

  5. ironyonhighheels / Dec 7 2010 12:45 am

    Sounds simple enough. I might risk trying this in our current oven.

  6. Tes / Dec 7 2010 12:27 am

    Oh wow this sounds so delicious! I would love to bake this for breakfast now 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s