Recipe: Australian Damper Bread

Hot damper bread, fresh from the oven

Serves 8-10

This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved.


8 cups flour
1 Tbsp salt
1/4 cup baking powder
1/4 cup sugar
2.5 cups milk, plus more as needed


1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil.

2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough. Some extra milk may be needed, but take care not to make it too wet.

3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife.

Scoring the dough with a sharp knife results in a prettier bread.

4. Bake for 25 minutes or until golden. Serve hot or room temperature.


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  1. I’m not sure where you found this recipe but I’ve never seen damper baked flat like that. I also don’t know about dunking it in chicken noodle soup (not particularly Australian), the most traditional Aussie way to heat damper is hot straight out of the fire (or oven) with butter and golden syrup.

    As another note, traditionally damper wouldn’t have been made with milk because it was invented by swagmen travelling though the bush with a pack so they wouldn’t have had milk, they would have used other liquids such as water, beer or even tea. However, modern damper is often made with milk :)

    • I agree. When even I make it, it is always out of a fire. Always made with flour, water and salt served with honey or golden syrup (even though its not particularly australian)

  2. it was originally made with water.. and with no sugar. and it is wonderful if you cover the top with grated cheese in the last 10 mins of cooking, then eat it hot with jam.. ive never seen flat damper before. quite an interesting idea.

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