WHAT IS DAMPER LOAF?
Also known as bush bread or seedcake, this soda recipe was popular with early Australian settlers. The dough is simple and easy to make. Stockman who herded cattle in remote areas would bake the bread in the ash remnants of their daily campfire. When the damper bread sounded hollow it was ready to eat! Another popular method was to wrap the dough around a stick which was then held over the fire. It’s similar to Snobrød or Bannock bread except for the inclusion of a rising agent.
WHERE IS THE BEST DAMPER BREAD MADE?
Both quick and easy to make, this is best made at home or when camping in your campfire!
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
Sodium bicarbonate is normally used along with bread flour. However baking powder or sourdough starter can be substituted.
HOW SHOULD DAMPER BREAD BE STORED?
Store for several days at room temperature or freeze for several months.
WHY IS DAMPER BREAD CALLED DAMPER?
One theory is that it’s the name is thought to come from a Lancashire expression for something that damps the appetite. Another theory is that a campfire was first damped with ashes to preserve the coals for use the following morning. The damper loaf was then baked for about 10 minutes until ready.