Outback Damper

Outback Damper is historically an Australian bread cooked by drovers and stockmen over an open fire whilst on long cattle drives across their vast country. Not dissimilar to the taste of a UK type scone or Irish soda bread. Best enjoyed the day baked and delicious with lashing of fresh butter.

15 mins

30 mins +

180ºC

Ingredients

450g self raising flour
Pinch of sea salt

- optional
80g unsalted butter

- chilled, cubed
185ml water and milk

- mixed
100g cheddar cheese

- grated
Handful fresh parsley

- finely chopped
Milk Wash
1 tbsp milk

- brush over top of dough before cooking

Instructions

01 Preheat the oven to 180°C and line a flat baking tray with non-stick baking paper.
Prepare flavourings
02 Grate the cheese, cube the butter and finely chop the parsley.
Make dough:
03 Combine the flour and salt (optional) in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the grated cheese and chopped parsley. Mix well. Now add the water and milk combination and using a round-bladed knife in a cutting motion mix everything together, to form a soft pliable dough, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.
Prepare for baking:
04 Turn the dough onto a lightly floured surface and knead gently until smooth. Do not over work. Shape into a circle and place on tray. Use a sharp knife that has been dipped in flour to mark 6 wedges on top. Brush all over with milk.
Bake:
05 Place in the preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature.

Notes

If you prefer to eat a plain damper omit the cheese and parsley. This delicious non yeast bread is great for picnics as travels exceptional well when wrapped in tea towel and enjoyed outside in the fresh air; very much in keeping with this unique breads heritage and tradition.