Outback Adventures – Baking your own Aussie classic: Damper

Jacklyn Swiecicki gives us a taste of the Australian Bush 😉

I’ve just returned home from a weekend camping trip out in the Australian bush. No fresh water, no gas or electricity, and I don’t even want to remember ‘those’ toilets.

Surrounded by lush forest and the sound of fresh water crashing up against rocks in our personal creek, it was a beautifully hypnotic scene. But one must eat!

Trying our best to be real bushmen (or women), my camping buddies and I decided to try to recreate a real Australian outback classic: damper.

Damper was originally dense bread baked in hot coals that required only minimal ingredients for maximum sustenance. A staple food source for surviving the harsh Australian bush.

To recreate this classic, we effortlessly mixed self-raising flour, about 2 cups, some fresh water (or boiled creek water) – just enough to bind the two ingredients. A pinch of salt and a dash of olive oil or butter to add a golden sheen and that’s it. We simply used our hands to combine the mixture and placed it on a heavy metal dish resting on the glowing red coals of our campfire. Take note; never place the damper directly on the flames- it will burn.

After about 15 minutes, a gorgeous homely scent overpowered the smell of campfire smoke. Our damper had lightly risen to crusty bronzed, soft bread.

Tearing our damper into pieces, we all sat around the campfire and enjoyed the comfort of such blissful simplicity.

With summer just around the corner in Europe, camper vans and tents are due for an airing out. I urge you to try the impressive ease of baking your own damper. You can also get creative with ‘modern’ additions to the dough such as herbs, spices and cheese or olives. You could also serve unsalted damper with berry jam and fresh clotted cream. Divine.

Camping does not have to be all about freezing weather, soggy tents and bugs. It can also be about breaking bread with loved ones and simply sitting around a crackling campfire and warming your soul.

Jacklyn Swiecicki