Damper
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Ingredients (use vegan versions):
- half white wheat self raising flour
- half white plain flour
- salt (essential)
- water
Directions:
Can be easily modified to make it fancy once know how to do the plain
version - add herbs, top with sesame or poppy seeds,use milks instead
of water etc. Wholemeal takes longer.
Mix flours add salt (essential) add water, stir till dough. place on floured
scone/oven tray in smaller balls or as one big damper. Cook in hot
oven. Takes a while.
prep time: two minutes max
cook time: variable on oven and size of damper/s. Can take a fair old
while.
more needless info below
Very CHEAP, EASY, filling, vegan bread alternative. Recipes with yeast in
are yummy and all that, but they are NOT repeat NOT Australian
swagman dampers. Swagmen were itinerants, often close to starving,
and did not carry fancy stuff like yeast, tea towels and warm
spots in the kitchen..
Cast iron camp ovens, wrapping in alfoil, or billies in the fire are
not how my great gran cooked damper. While fun to try, these methods
can be wasteful- often only the middle of a damper cooked this way is
edible. Damper cooked in an enclosed way (alfoil etc) can have a lovely
very thick crust, on the odd times it doesnt burn:)
Campfire damper. As well as camp ovens or a billy, the dough can be
made into a huge ball and put in the embers if you ever find yourself
camping with a lot of flour and salt and no alfoil:) Once cooked the
insides can be gouged from the blackened shell and devoured.
Source: mum, who got from her mother, etc.
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