Some of these old posts just need a bump every now and then as they can get forgotten.

Any more recipes to add to these????

Here is a basic damper that I grew up with.

Best,
Duncan
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Whatever Bread

1 cup water warmed
4 cups milk warmed
4 mms yeast
1 cup dried milk dried
1/4 cup honey, or sugar, white or brown
1 tbs salt
2/3 cup oil or 1 cube margarine
5 cups whole wheat flour, can replace 1 cup with 1 cup rye flour
10 cups white flour

Optional: raisins, nuts, or chunks of a hard cheese

Mix water and yeast and a little sugar and let proof. Add rest of ingredients except white flour and mix well. Then add white flour to make a stiff dough and knead well. If in a hurry make into loaves (4) and let rise 1 hour and bake. If not, then let rise once, punch down and form into loaves and let rise 20 minutes second time. This gives a finer texture.

Bake @ 375F (190C) degrees for 35-40 minutes or until internal temp is 190F (88C) deg.

Variations:

Hamburger buns: roll to 1/4 inch thick and cut with a no. 2 can as a cutter. Let rise and bake for 20 minutes. Note: internal temperature measurement is not valid here. The dough for one loaf makes nine buns which nicely fit on a cookie sheet.

If all white flour is used it makes 5 loaves of bread. This recipe easily allows flour substitutions and added items as for example raisins.

Here's a savoury damper recipe that I (an absolute beginner) managed to make perfectly. Next time I make it I'l try to gab a pic of it before it's all gone!

3 cups of S/R flour
Pinch Salt
80 grams butter (chilled and cubed)
185 mls beer
1 cup grated cheese
100 grams diced bacon
5 chopped shallots

Preheat camp oven. Combine flour and salt in a bowl, use fingertips to rub in butter until mixture resembles breadcrumbs.
Add the beer and use a butter knife in a cutting motion to mix until mixture just comes together, add extra beer if mixture is too dry. Use hands to bring mixture together, add bacon, cheese and shallots.
Turn dough onto a slightly floured surface and knead for two minutes or until smooth.
Shape into an 18cm dic and place on foil. Use sharp knife dipped in flour to mark 8 wedges on top.
Dust with a little flour and bake in camp oven on a trivet for 30 minutes.

Chop up some sun dried tomatoes and olives and add this to your damper mix. Tastes brilliant when cooked, just add some butter and its brilliant!

I have the simplest recipe ever. A can of coconut milk, SR flour, just enough to get the mix right and some sultanas or dried prunes. I never measure just go by eye, the coconut milk gives it a wicked taste and is easy to cart through the bush in cans. Sometimes I add a bit of Milo if I'm feeling fancy