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.
- 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
- 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
- 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.