Can I add other ingredients to the damper dough?
While damper tastes great on its own, I love to add some extra ingredients occasionally to give it a little extra ‘oomph’! Some of my favourites to add are a bit of grated cheese, herbs like parsley or greens such as spinach. You can even add in some sundried tomatoes for a little bit of added acidity.
Can I freeze damper?
Damper actually freezes very well. All you have to do is let it cool completely before wrapping it in some aluminium foil. It can freeze for up to 3 months. When you’re ready to enjoy the damper, leave it at room temperature for a few hours or reheat it in the oven for 5-10 minutes.
What are the origins of damper?
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.
How was damper traditionally made in the outback?
There were a couple of ways that stockmen would cook damper. Damper was traditionally made in a cast-iron pot with a lid, called a ‘camp oven’. The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. Occasionally it was cooked on a stick over a fire - sort of like roasting marshmallows!
