Damper cooked on an open fire isn’t food. It’s an experience! It’s Aussie, outdoorish and awesome.
I’ve done this recipe at home in my normal oven (find the process here: Damper Recipe). The last time we camped, I cooked it on an open fire in a camp oven and it tasted amazing!
Ingredients
3 Cups Self-Raising Flour
Pinch Salt
5 Level Teaspoons Butter
1/2 cup milk
1/2 cup water
Preparing
This is how I pack damper for camping
Equipment
Heavy aluminium foil
Camp oven
Step 1
In the container you have the salt and flour in, add the butter and rubbed together with finger tips until combined. It will look like fine bread crumbs. Then, make a well in the centre of the mixture for the liquid.
Step 2
Add water and milk and use a knife to slowly combine the mixture using a cutting motion, starting form the outside of the continuer and working the flour mixture into the centre. Keep working until dough forms.
Step 3
Use hands to combine the dough into a ball.
Step 4
Kneed dough for a few minutes and form a ball. Place the ball into a large sheet of aluminium foil (enough to wrap bread completely). Flatten the ball a little into a circle and place both foil and bread into a camp oven.
Step 5
Using a sharpe knife, cut 4 lines across the top to make it easier to pull apart. Dust with a little flour.
Step 6
Bring foil sides up to the top, and scrunch together. make sure you leave enough room for the damper to rise.
Step 8
This is the only tricky step, but it’s all part of the fun. For best results, the fire needs to be reduced to warm-hot coals. If the fire is too hot, it will burn completely without cooking the dough. We had a brassiere so I placed the camp oven in the top. For an open fire, place on hot coals (you can even put coals on the top too. I cooked our loaf for about 40 minutes but cooking times really depend. Towards the end (15 minutes before), I removed the camp oven from the heat and put hot coals on the top of the already hot camp oven to finish it off. The best way to test how it’s going is to make a small cut to see if it’s dough-y inside.
Step 9
This is how it came. out.
Step 10
Cut into section and add lashing of butter and golden syrup. Amazing! The base of the loaf was a little dark, so I cut just above it. The kids kept coming back asking for seconds. So good.
9 Comments
Damper Recipe
May 10, 2014 at 5:20 pm[…] Damper cooked on an open fire […]
Renee
May 15, 2014 at 8:30 amGreat idea having the mix pre-measured Kelly! Might need to try that.
Did you know you can use damper mix to make a pretty awesome camp oven pizza?! Its my Dad’s specialty, you flatten out your damper, put into the oven, cook for 5 minutes, then open the lid, flip the bread, then add all your favourite toppings…… yum yum
It’s always fun to see the look on peoples faces when you say you had pizza when camping
Kelly Be A Fun Mum
May 15, 2014 at 12:02 pmOoooo, going to try that!
Diane
June 8, 2014 at 7:00 amGood stuff
Camping Food: Preparing, Transporting & Storing Food for A Long Weekend | Be A Fun Mum
August 27, 2014 at 12:12 pm[…] I made delicious damper on an open fire at our last camping trip. So good! You can find the recipe here: Campfire Damper Recipe. […]
Nina
March 31, 2015 at 2:27 pmI noticed some language differences (For example, in the US your camp oven is a Dutch oven), but I smiled when I read in step 8 that you had a “brassiere” and put your camp oven in the top. Here we would call that a “brazier.” A brassiere is a lady’s under garment! The damper looks tasty in any language and I’ll be keeping this recipe!
CathyAnn
April 1, 2015 at 3:47 amI’m saving this recipe. Thank you!
I love to camp, and this will be good at home as well. There is a brand/type of bar-b-que called a “Volcano” that you can use a dutch oven in which to cook. (They can be found on Amazon.com.) Your “brassiere” reminded me of it.
chrystel
June 29, 2015 at 11:56 amPrayer changes everything don’t be anxious pray instead if God is for us than who can be against us his grace is sufficient
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