What could be more Australian? This traditional Australian bread was traditionally cooked over an open flame by stockmen and drovers on long cattle drives. Now you can make it at home. Lucky you! The crust on our damper version is slightly crisp and has a chewy, dense texture. This bread is excellent with savory dishes, or you can enjoy it alone. The best way is to enjoy it the way the droves used to… with golden sugar poured over the top!
- 4 Ingredients
- 450g (3 cups) self-raising flour
- Salt pinch
- 80g Butter, Cubed, Chilled
- Water 185ml (3/4 cup)
- Method Steps
- Step 1
- PreheatPreheat oven to 200degC. Line a baking sheet with baking paper that is non-stick. In a large bowl, combine the flour with the salt. Rub the butter with your fingertips into the flour until it resembles fine breadcrumbs.
- Step 2.
- Use a round-bladed cutting knife to add the water to your flour mixture. Mix until it comes together. If the combination seems dry, add 1-2 tablespoons of water. Bring the mixture together with your hands.
- Step 3
- Turn the dough onto a lightly floured surface, and gently knead for 1-2 minutes or until smooth. Place on a tray and shape into a disc of 18cm—Mark 8 wedges with a flour-dipped knife. Dust the damper lightly with extra flour, and bake it in an oven for 30 minutes until the drag has cooked through. It should sound hollow when you tap the base. After 5 minutes, transfer the damper to a wire rack to allow it to cool. Serve hot or at room temp.