Damper

Damper is a non-yeasted bread which was made by the first settlers in Australia. It was traditionally made with water and not milk.

Damper

Servings:	Servings: 10 - 1 loaf
Calories per serving:	222
Ready in:	1 hour, 5 minutes
Prep. time:	20 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	7th November 2012

Best recipe review That's not damper! 4.2/5 Damper was wound round a stick when I was in the Scouts! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 375g strong white flour
• 125g wholemeal flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 375ml milk, plus extra for glazing
• 30g unsalted butter, melted

Mise en place

• Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].

Method

1. Mix the flours, baking powder and salt in a large bowl.
2. Make a well in the centre of the mixture.
3. Mix the milk and the melted butter in a jug.
4. Pour this into the well and mix rapidly until you have a soft and sticky dough.
5. Put the dough onto a lightly floured surface.
6. Knead for about 1 minute until the dough is slightly homogenous.
7. Shape into a ball and place on a greased baking tray.
8. Glaze with milk and sprinkle with wholemeal flour.
9. Slash with a cross, 2cm deep.
10. Bake the bread for 15 minutes.
11. Reduce the temperature to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour] and bake for a further 25 minutes until it acquires a golden colour and sounds hollow when you tap it on the bottom.
12. Allow to cool on a cooling rack.

Recipe source

• El Libro del Pan by Eric Treuillé and Ursula Ferrigno

Chef's notes

Hmmm. As you can see from the photo, the top flew off from the base on one side of the loaf. I think that to rectify this I should either flatten the dough once I have shaped it into a ball and reduce the amount of baking powder. It also tasted too salty.

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