Australian Damper Bread

There are many reasons for scoring damper bread. Scoring a cross onto the damper bread helps to ensure that the middle of the bread, which bakes the slowest, is properly baked through.

Also, as damper bread is a quick bread, it means that it expands quickly in the oven as soon as the baking powder, contained within the self-raising flour, gets to work and creates gas bubbles, so having a score helps to prevent the bread from creating its own random cracks. Having a score also helps the steam escape through the cracks which helps contribute to a softer crumb that is not excessively moist or dense.

Another good reason to score damper bread is that it helps with pulling it apart once baked as the bread is traditionally a camp-fire bread, so having a convenient easy way to divide up the bread is a great idea especially if no bread knife is available.

We like to score one cross across the unbaked damper but if liked better, you can score an extra cross so that the bread is divided into 8 smaller triangles rather than 4.

Many believe that the term "damper" is derived from the practice of "damping down" or reducing the heat of a fire by covering it with ashes. Historically, damper was baked directly in the ashes of a campfire. As the bread was often cooked by "damping" the fire and placing the dough among the ashes, it earned the name "damper."

Australian aborigines have a traditional bread called a seedcake or bush bread that is also referred to as a damper bread. However, Australian damper uses different ingredients and is associated with European settlers in Australia, particularly with stockmen, drovers, and swagmen, who traveled long distances and needed a simple and filling bread they could make on the go. Its popularity grew as a campfire staple because of its straightforward ingredients and the ease with which it could be cooked over an open fire.

Although, the practice of baking a form of bread using native grains and seeds predates European settlement in Australia, as Australian Aboriginal people had been grinding seeds into flour and baking it on ashes for tens of thousands of years. The bread they made might be considered a precursor or an early form of damper.

The modern damper bread, made primarily with wheat flour (which is not native to Australia) and often using baking soda or self-raising flour for leavening, is more closely tied to European traditions and ingredients introduced by the settlers.

So, while damper as it's commonly known today is not an "Aboriginal bread" per se, the concept and method of baking bread from ground seeds on ashes is an ancient practice rooted in Aboriginal culture. The modern damper, however, is a product of the blend of this ancient practice and European ingredients and techniques.

Yes, baking damper in a Dutch oven is a great idea and will bake a beautifully rustic loaf. To prevent the bread from sticking, line the bottom and sides of the Dutch oven with parchment paper. This will also make it easier to remove the bread from the hot pot once it's baked. If you prefer a crustier top, you can remove the lid of the Dutch oven for the final 10-15 minutes of baking.

Yes, of course. We use 2 tablespoons of vegan butter but you can add 1 or 2 extra tablespoons of whatever butter you prefer to your damper for an extra softer crumb.

Of course, even though self-raising is usually the flour of choice for damper it can be switched out for all-purpose or plain flour. Although, for our damper bread recipe, if using plain flour, also include 1 tablespoon of baking powder and a ½ [half] teaspoon of bicarbonate of soda [baking soda].

Yes, you can adjust the salt in the recipe to your liking, although the flavour may be slightly different. Some people are more sensitive to saltiness, and the salt content in flour blends can vary, especially across different countries.

For instance, in the UK, self-raising flour typically does not have added salt, which is why some UK recipes might call for more salt. In contrast, in the US and Australia, self-raising flour is known as self-rising flour and usually contains added salt.

Additionally, the saltiness of margarines or butters can vary widely. So, when making your damper bread, consider your own taste preferences and the salt content of the ingredients you're using.

If you would like to slice cleaner slices or wedges of damper bread it is important to cool the bread before attempting to slice. As if you attempt to slice a hot damper bread it will release steam and could cause the bread to become too gummy or moist.

Allowing the bread to cool until its at least warm and not piping hot, ensures that the crumb sets soft and perfectly moist, making it easier to slice into cleaner pieces.

Your choice of knife is important as its best to use a serrated bread knife as this type of knife grips onto the bread as its sliced and avoids squashing the bread too much. Use a sawing motion as you slice and don't press down too hard to avoid flattening the bread as you slice or crumbling it too much.

Slice the damper bread through the cross and then each triangle can be sliced into horizontal pieces but you will likely have to slice a few small wedges as well. Alternatively, slice each triangle into 3-4 smaller triangle wedges.

If clean slices are not preferred then simply use your hands to pull apart the scored bread into 4 triangles and then pull apart each triangle into chunky wedges. Damper bread is a rustic bread so this method is very authentic!

To refresh larger wedges of damper bread, or perhaps half a damper bread, or a whole damper, sprinkle a few drops of water over the top of the bread and warm the bread through in a warm oven for a few minutes.

If you would prefer a softer crust then as soon as the bread comes out of the oven wrap it up with a clean tea towel or thick cloth and leave the bread to cool within its wrappings. Doing so will soften the crust as it cools but of course it won't be as soft as other types of bread as damper is a rustic quick bread.

Any soup or stew is delicious served with a wedge of damper bread, and we love our Vegan Chuckwagon Stew, Budget-Friendly Quick Tomato Soup, or our Scottish Barley Kale Broth with a side of damper for dunking and mopping up the delicious veggie juices. Dipping the crisp chewy rustic damper crust into savoury veggie goodness is the perfect way to soften it up!

Additionally, slices of damper bread can be toasted and served with a scoop of Homemade Baked Beans in a Tomato Sauce, or Boston Baked Beans, or Traditional British Mushy Peas, or these tasty Old-Fashioned Creamed Mushrooms, Creamed Chickpeas or Creamed Spinach.

Damper bread also makes a tasty bread to enjoy with a vegan take on a traditional British Ploughman's lunch which is perfect for pack-ups, pack-lunches, picnics, hikes, bush-walks, and food-on-the-go.

For a simple Ploughman's lunch have a few slices of a wedge of damper along with a chunk of vegan cheese, and a few pickled onions. Have a look at our Vegan Ploughman's Lunch Platter or Sandwich recipe post for more ideas.

Another idea is to prepare delicious vegan cheese damper toasties by spreading slices of damper with tomato sauce or ketchup, sprinkle some grated vegan cheese over, along with a few slices of fresh tomato and grill or broil until the cheese is melted.

Toasting slices or wedges of damper bread and spreading vegan butter or margarine over the hot damper is a tasty treat.

Here are some of the best methods you can use to toast damper bread:

1. Toaster (best for slices)
* Slice your damper bread, thicker slices are best for toast but of course the slices have to fit your toaster machine so do slice to fit your toaster.
* Place the slices into a toaster and toast until golden brown. The settings will depend on your toaster and how crisp you want the bread.

2. Oven or Toaster Oven
* Preheat your oven or toaster oven to 170 Fan, 190°C, (375°F), Gas 5.
* Slice the damper bread into slices or wedges and place them on a baking sheet.
* Toast in the oven for about 5-10 minutes, flipping once during the process to ensure even toasting. Keep an eye on them, as oven temperatures can vary and you don't want to burn them.

3. Grill (Barbecue or broiler)
* Preheat your grill to a medium heat.
* Slice the damper bread into wedges or thicker slices.
* Place them directly on the grill grates.
* Grill for 2-3 minutes on each side, or until the bread is toasted to your liking.

4. Stovetop (Skillet or Pan)
* Over a medium heat, warm up a skillet or frying pan. You can lightly brush it with some vegan butter or oil if desired, but it's not necessary.
* Place your slices or wedges of damper bread in the pan.
* Toast for 2-4 minutes on each side, or until they're golden brown and crispy.
* Alternatively, toast damper bread on the hotplate of a panini press or grill machine.

5. Open Flame (Campfire or Gas Stove)
* If you're going for a more rustic approach, you can toast damper bread over an open flame.
* Place slices or wedges on a skewer or long fork.
* Hold them over the open flame, keeping them in constant motion to avoid burning.
* Toast for a minute or two until crispy and slightly charred.

Tips:
* For added flavour, you can brush the damper bread with vegan butter or olive oil before or after toasting.
* Always keep an eye on your bread while toasting to avoid over-toasting or burning.
* Enjoy toasted damper bread with your favorite spreads, jams, syrups, or toppings.

Yes, here is a few tips for baking the best damper bread:
1.Choice of Flour: Self-raising, or self-rising flour, is the best flour for damper as it ensures consistent results.
2. Butter Temperature: Ensure the vegan butter is cold as this will help create a crumbly and soft inner texture which is ideal for damper.
3. Gentle Mixing: Avoid overworking the dough as this will activate too much gluten, the damper dough should be mixed until just combined as this will ensure a soft and tender crumb.
4. Consistency Check: Your dough might be slightly sticky but it should be easy to handle so if its too wet to shape, dust your hands with flour and sprinkle extra flour around the bread as its shaped. If it's too dry, it can become too crumbly once baked.
5. Traditional Techniques: Historically, damper was cooked over campfire ashes. If you’re up for an adventure, try baking it on an outside grill or campfire for that authentic smoky flavour.
6. Scoring: Always score the top of your damper as this not only gives it a traditional appearance but also helps in even baking and easy separation of the bread.
7. Baking Sheet Prep: Properly greasing and flouring your baking sheet ensures the bread doesn't stick and gives the bottom a nice crust.
8. Brushing the Top: For a golden-brown crust, always brush the top of your damper with a little milk before baking.
9. Test for Doneness: Tapping the bottom for a hollow sound is a traditional way to check, but for more certainty, use a skewer or toothpick. A good indicator that damper is baked is that its a lovely golden brown colour and has puffed up in the oven beautifully.
10. Serve Warm: Damper is at its best cooled a little and then enjoyed warm soon after baking. Serve with vegan butter, jam, vegan cheese, or with a hearty stew or soup.
11, Toasting: Older slices of damper are very tasty toasted or warmed through in an oven so no need to waste older slices.
12. Storing: If you have leftovers, wrap them in a clean tea cloth or aluminium foil to maintain freshness and store in a bread bin or airtight container.
13. Freezing: Freeze any cooled damper that you know you won't eat within a few days so that you can have fresh damper whenever you like.
14. Adjust Oven Position: Place your baking tray or sheet on the middle oven rack to promote even browning and cooking.
15. Monitor Oven Temperature: Oven temperatures can vary so if possible, use an oven thermometer to ensure the temperature is accurate, and if you have any hot spots perhaps turn the baking tray around half way through baking to ensure even browning.
16. Quick Serve Tip: For a delicious treat, enjoy a warm just-out-of-the-oven wedge of damper slathered with vegan butter and a sprinkle of nutritional yeast, or a drizzle of golden syrup, or your preferred syrup.

Damper bread dries out more quickly than some other breads due to several factors:
1. Ingredients: Damper is made with simple ingredients like flour, salt, water, and sometimes butter or milk and it does not contain preservatives or fats that can help retain moisture.
2. No Yeast: Damper is a quick bread that does not use yeast. Yeast can create a more developed gluten structure in bread, which helps to trap moisture and keep bread softer for longer.
3. Baking Method: Damper is often baked in the open air, on campfires, or in Dutch ovens without the humidity control of modern ovens and this can lead to more moisture loss during baking.
4. Crust: Damper tends to have a harder and thicker crust compared to some other breads and while the crust can protect the interior to some extent, once it's cut, the bread inside can dry out quickly.
5. Density: Damper is a denser bread, and as dense breads tend to dry out faster once they're cut so will home-baked damper.

The solution is to enjoy your damper bread soon after baking, or to help keep it fresher for longer wrap it in a clean cloth while it's still warm or store it in an airtight container once it has cooled. Also, only slice pieces of the damper as you want them as then the inside will stay moister for longer.

Leftover damper bread can be repurposed in many ways such as breadcrumbs, croutons, bread soup, bread salad, vegan French toast or cinnamon toast.

1. To make toasted breadcrumbs:
* Preheat your oven to 150°C (300°F).
* Slice the damper bread and then cut or tear it into smaller chunks.
* Spread the chunks evenly on a baking sheet.
* Bake in the oven for 10-15 minutes or until they are completely dry but not browned.
* Once cooled, place the dried bread pieces in a food processor or blender. Pulse until the bread is reduced to the desired crumb size.
* Store the breadcrumbs in an airtight container.
* Alternatively, miss out the toasting and add chunks of damper to a food processor and pulse until crumbed. Or use a cheese grater and shred up the bread into crumbs.

Use the breadcrumbs for coating home-made vegan patties or burgers, for savoury recipes such as vegetable gratin [this recipe uses crushed cornflakes but those can be subbed for breadcrumbs], or for sprinkling over soups or stews, or for vegan dressing or stuffing recipes.

2. To make croutons:
* Cut the bread into cubes, drizzle with olive oil or toss in some vinegar such as red wine vinegar or balsamic, and season with herbs, salt, pepper and perhaps some nutritional yeast flakes.
*Bake in the oven at 160 Fan, 180°C, 350°F, or Gas 4, until they're crispy. Keep your eye on them and turn them over half way through toasting.
* These are perfect for salads or soups.

3. To make bread soup:
* The simplest way to prepare a bread soup is to stir through small chunks of bread to a home-made soup and let the chunks sit and soak up the tasty soup flavours, before enjoying.
* For centuries, bread has been incorporated into soups and stews as a thickening agent, particularly in countries like Italy and Greece, to create heartier meals. Similarly, in traditional British cuisine, breadcrumbs have long been used to thicken soups, stews, and sauces.
* Soften leftover small chunks of damper by mixing it through our Minestrone Soup or our Italian Cabbage and Bean Soup.