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Dampers are a very basic bread made by scouts and cubs for cooking over an open fire. For hiking the ingredients can be pre-mixed in a zip-lockbag and water is added just before cooking.

Making dampers


  • 3 ½ cups self-raising flour
  • 1 teaspoon salt
  • ½ cup of milk
  • 1 cup of water (adjusting as needed)


  • Add dry ingredients: flour, salt and milk powder into a bowl.
  • Add water gradually stirring as you go - stop adding just as all the dry ingredients become sticky).
  • Add a bit of flour to your hands, get those fingers working and mix everything together - it gets quite sticky at this stage, and you might want to add a bit more flour.
  • Once your dough is forming, place the mixture on a well-floured surface and knead lightly.
  • Shape the mixture into a round and allow to stand for 5-10 minutes.
If camping or hiking:
  • Use ½ cup of powdered milk in the dry ingredients and leave out the milk.
  • Pre-mix all the ingredients in a ziplock.
  • Increase the water to about 1 ½ cups


Option 1
  • Place your damper on some greased foil inside your Dutch oven
  • Place the lid on firmly and place Dutch oven on the hot coals
  • Cover the lid with coals also and allow to cook for around half an hour
Option 2
  • Take a handful of dough and roll into a "snake",
  • Wind around a stick and hold it over the coals until it's nice and crusty!
  • Don't be too hasty or you will be eating raw dough.

Serve with butter and golden syrup!

Tasty Tip: Add chocolate chips or cheese to the damper dough before baking for a sweet or savoury twist.

External links

See also