Damper
2–5Ingredients
Directions
Prepare the dough
Add salt to flour.
Add water, then mix and form into a round loaf.
Dig a 1 foot-deep hole near a fire, and fill it with 2 shovels of hot coals and ash.
Add damper mixture to a greased camp oven (traditional cast iron round pot with lid).
Bake in the coals
Cook in the hole for a maximum of 40 minutes.
If undercooked it will be flat and rubbery.
Your first try may be inedible. Keep trying, you'll soon be an expert.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Self-raising flour
- Forms the bulk of the loaf and provides structure, with its built-in raising agent lifting it as it bakes.
The step that matters
Keep the water to a scant measure. Water hydrates the flour and develops gluten as it is mixed. Too much water or extra mixing makes the dough slack and then tough, so the loaf bakes up dense and rubbery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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