Damper is an Australian bread, traditionally prepared by swagmen, drovers and stockmen who had limited provisions when working away from home for long periods of time. It generally consists of wheat flour, water, salt and sometimes milk, and is traditionally baked in the coals of a campfire. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea.
2 cups self raising flour
1 tspn Ground Lemon Myrtle
1 tspn Ground Mountain Pepper 250ml
well shaken buttermilk
1 Tbspn Macadamia Nut Oil
Milk for brushing
Preheat oven to 180C Sift the flour and seasonings into a large bowl and make a well in the centre. Combine the buttermilk and oil and pour into the well. Mix quickly and lightly to a soft dough. Turn onto a floured board and knead until smooth. Shape into a round (or whatever shape you like) and place on a lightly oiled baking tray. Brush with milk. Bake for 40-50 minutes (it will sound hollow when tapped).