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Bob Mavin

Damper is a traditional outback bread, normally with a scone like texture. Utilized by generations of musterers, gold explorers- anyone who entered into and embraced the Australian outback life. It is cooked in a camp oven (excellent links to ovens below).

Fresh flour 1- 11/2 cup
pinch of salt
about 1 table spoon of butter or oil will do.

In a 1/2 a mug of warm water mix a bit of flour, teaspoon sugar & teaspoon yeast mix it up and leave in the sun till it fizzes up, if it doesn't start bubbling, your yeast is dead or the waters too hot.
Mix this into your flour adding more milk or water to work up a doe. Keep working it for about 10 mins. Then cover it and leave in a warm spot till it doubles in size.

I put a wire rack with a piece of oiled foil to sit the damper on in the bottom of the oven

Sit the oven on some coals and a shovel full on top of the lid, about 10-15 mins.

wack some Golden syrup on it yummm

We cook it at home too.

Shhhhh don't tell anyone.... If you want to impress your mates. Buy a bag or that bread machine flour mix, fool proof. Same method.

I often use a light weight Bedourie oven, same as the cast iron ones but made of spun carbon steel, light & unbreakable. they made them for horse back, as the cast ones are heavy & break!

http://www.southernmetalspinners.com.au/