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 has been for many decades.
|Place of origin||Australia|
|Main ingredients||Wheat flour, water|
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 damper has influences from European baking and indigenous bush bread which was eaten by Australian Aboriginals for thousands of years. The basic ingredients of damper were flour, water, and sometimes milk. Baking soda could be used for leavening. The damper was normally cooked in the ashes of the camp fire. The ashes were flattened, and the damper was cooked there for ten minutes. Following this, the damper was covered with ashes and cooked for another 20 to 30 minutes until the damper sounded hollow when tapped. Alternatively, the damper was cooked in a greased camp oven. Damper was eaten with dried or cooked meat or golden syrup.
- "The History of Australian Damper | Little Aussie Travellers". Little Aussie Travellers. 2014-12-10. Retrieved 2016-12-29.
- "Australian food history timeline - Damper first mentioned". australianfoodtimeline.com.au. Retrieved 2016-12-29.
- "Damper Details". www.theoldfoodie.com. Retrieved 2016-12-29.
- "Damper (Australian Soda Bread)". Tara's Multicultural Table. 2016-07-13. Retrieved 2016-12-29.