page_title: Damper (food)
hierarchical_section_title: Damper (food)
caption_attribution_description: English: rosemary and chimay beer bread in Australian paper bark
context_page_description: Damper is a traditional Australian soda bread, historically prepared by swagmen, drovers, stockmen and other travellers. It consists of a wheat-flour-based bread, traditionally baked in the coals of a campfire or in a camp oven. Damper is an iconic Australian dish. It is also made in camping situations in New Zealand and the United Kingdom, and has been for many decades.
  Damper was originally developed by stockmen who travelled in remote areas for long periods, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available. The basic ingredients of damper were flour, water and sometimes milk. Baking soda could be used for leavening. Damper was normally cooked in the ashes of the campfire. The ashes were flattened, and the damper was cooked there for ten minutes. Following this, it was covered with ashes and cooked for another 20 to 30 minutes until it sounded hollow when tapped. Alternatively, damper was cooked in a greased camp oven. Damper was eaten with dried or cooked meat or golden syrup.
context_section_description: Damper is a traditional Australian soda bread, historically prepared by swagmen, drovers, stockmen and other travellers. It consists of a wheat-flour-based bread, traditionally baked in the coals of a campfire or in a camp oven. Damper is an iconic Australian dish. It is also made in camping situations in New Zealand and the United Kingdom, and has been for many decades.
  Damper was originally developed by stockmen who travelled in remote areas for long periods, with only basic rations of flour, sugar and tea, supplemented by whatever meat was available. The basic ingredients of damper were flour, water and sometimes milk. Baking soda could be used for leavening. Damper was normally cooked in the ashes of the campfire. The ashes were flattened, and the damper was cooked there for ten minutes. Following this, it was covered with ashes and cooked for another 20 to 30 minutes until it sounded hollow when tapped. Alternatively, damper was cooked in a greased camp oven. Damper was eaten with dried or cooked meat or golden syrup.
caption: Damper bread
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