Damper
INGREDIENTS
4 cups of self raising flour
1/2 teaspoons salt
cup of water
1 hour rest
RECIPE
1. In a large mixing bowl, combine 4 cups of self-raising flour and ½ teaspoon of salt.
2. Add 1 cup of water and mix until the ingredients come together to form a dough, adding a little extra water if needed.
3. Cover the dough and allow it to rest for 1–2 hours.
4. Preheat the oven to 200°C.
5. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes, adding a little extra flour if needed.
6. Shape the dough into a round loaf and place it on a baking tray.
7. Bake for 45 minutes, or until the damper is golden and sounds hollow when tapped on the base.
Camp Oven Method: Place the dough in a camp oven and cook over a fire for about 45 minutes, with hot coals underneath and on the lid.
4 cups of self raising flour
1/2 teaspoons salt
cup of water
1 hour rest
RECIPE
1. In a large mixing bowl, combine 4 cups of self-raising flour and ½ teaspoon of salt.
2. Add 1 cup of water and mix until the ingredients come together to form a dough, adding a little extra water if needed.
3. Cover the dough and allow it to rest for 1–2 hours.
4. Preheat the oven to 200°C.
5. Turn the dough out onto a lightly floured surface and knead for 5–10 minutes, adding a little extra flour if needed.
6. Shape the dough into a round loaf and place it on a baking tray.
7. Bake for 45 minutes, or until the damper is golden and sounds hollow when tapped on the base.
Camp Oven Method: Place the dough in a camp oven and cook over a fire for about 45 minutes, with hot coals underneath and on the lid.