Serve with maple syrup, or golden syrup, or butter and a sprinkle of sea salt. If you're baking your damper at home in an everyday oven, place the loaf onto an oven tray and bake for 35 to 40 minutes at 180˚C, or until the load has a golden crust and sounds hollow when tapped. You may need to add more coals throughout the cooking time. ![]() Bake for about 35 to 40 minutes or until the load has a golden crust and sounds hollow when tapped. If you place your loaf wrapped in aluminium foil directly onto the coals, the damper will burn. If you don't have a camp oven, you can wrap your loaf with aluminium foil and place the loaf onto a wire rack that sits above your glowing coals. Using a shovel, lay some coals around the sides and on top of the camp oven. If you're cooking over a campfire, place the loaf in a camp oven and place this onto the glowing coals. Using a sharp knife, score the top of the loaf with an "x" and sprinkle the top with flour and some fresh thyme. Knead the dough until it's smooth in consistency and shape into a round loaf. Lightly flour your kitchen bench, then place the dough onto the bench. Mix all of the ingredients together using a wooden spoon and soon you'll have formed a smooth, slightly lumpy (it's damper after all) moist dough. ![]() Make well in the centre and pour in all of the milk. In a large bowl combine the flour, herbs and salt. If you're baking your damper in an oven at home, lightly grease your baking tray and preheat the oven to 200˚C. If you're cooking over a campfire, get your fire going and create a good bed of hot coals. We've also included steps for making the damper over a campfire as well. We've been experimenting more with using native Australian ingredients in our cooking, and this damper was exceptionally delicious! Now you don't have to go camping to make damper - you can easily bake it at home and use it as a side bread for cheese platters, soups, summer salads and lots more. But there are many ways to incorporate more flavour into the dough. A little while ago we bought some lemon myrtle and thought it would be a delicious addition to our damper. Thyme can be used fresh or dried, and works well in soups, roasted vegetables, pasta, sauces, pizzas and more We love garnishing a recipe with a few sprigs of thyme: it looks lovely and adds a fresh herbaceous flavor. Usually we make our damper plain and add maple syrup (or golden syrup if you want to make your damper super Australian), or butter and a sprinkle of salt. ![]() It's classic bush tucker and is fun to make with the kids. We always make damper over an open flame when we go camping as there's nothing like pulling apart a loaf of damper when it's still hot. Damper is a really great introduction to baking bread it's a favourite recipe of ours because it's so simple and delicious.
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