Damper

Ingredients

• •Self-raising flour
• •Salt
• •Butter
• •Milk
• •Wattleseed

Steps

1. 1In a large bowl, combine self-raising flour with a pinch of salt, and if desired, a spoonful of ground wattleseed for a nutty, coffee-like flavor traditional to some outback variations.
2. 2Rub in cold butter or lard with your fingertips until the mixture resembles coarse breadcrumbs, which helps give the finished bread a slightly short, tender crumb.
3. 3Make a well in the center and pour in milk or water gradually, mixing with a knife or your hands until the dough just comes together, taking care not to overwork it.
4. 4Turn the shaggy dough out onto a lightly floured surface and knead briefly, just enough to bring it into a smooth, cohesive ball.
5. 5Shape the dough into a round loaf and place it either directly on the coals of an open campfire, wrapped in foil, or in a preheated camp oven buried in hot embers.
6. 6Traditionally, the loaf was placed straight in the ashes of the fire, with hot coals raked over the top so it baked evenly from both sides.
7. 7Bake until the crust turns deeply golden and firm, and the loaf sounds hollow when tapped on its base, which typically takes around thirty to forty minutes depending on the heat.
8. 8Brush off any ash, let the damper cool slightly, then tear or slice it and serve warm with butter and golden syrup.