Dutch Oven Damper Bread

There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan.

Sometimes, it is just dumbed and covered with plain hot ashes. I am just fascinated with different ways we can prepare and cook food.

I remember bread that we were making many times when went camping so this bread’s history reminded me of those times.

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We would usually make it under the large lid that was covered with hot ashes and charcoal. That lid is actually called “Sač” (SACH)

Nevertheless, we are talking about Damper bread, therefore, allow me to explain more about this bread if you have never heard about it.

There are many recipes online, as well as on youtube. You may watch videos and hear the history behind this bread expected from native. I feel like they can give you more inside than me.

This bread is seriously extremely easy and you really cannot go wrong making it. I absolutely love the taste and texture.

As you can see, I used a Dutch Oven to bake it in my oven. Furthermore, it came out beautifully and very tasty indeed. I just couldn’t wait until it was cool enough to bread a piece and spread it with a bit of butter and strawberry jam.

It reminded me greatly of Irish soda bread, which we all know it is one my favorite bread, but after one bite it was clear that I was in love. What can I say, I would have a really hard time giving up this kind of carbs. Bread is life, and I love it passionately.

I sincerely hope you guys try making it because it is quick, no-knead, and delicious. If you love biscuits and savory scones, then my friends you will love this bread. 

Wishing you all a spectacular day!

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Yield: Makes 1 Bread, 8 Servings

Dutch Oven Damper Bread

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Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 4 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3 tablespoons unsalted butter chilled and cubed
• 1 1/2 cups Cold Buttermilk

Instructions

1. Combine the flour, baking powder, baking soda and salt in a bowl.
2. Add cubed and chilled unsalted butter, then using your fingers, crumble the butter into the flour until the flour is barely visible.
3. Pour cold buttermilk in the middle of the flour and mix until combined. Use your hands to combine it together until you make a sticky ball.
4. Take it on the lightly floured surface and lightly knead the dough. This is just to form it into round dough ball.
5. Heat the oven to 425° F (or you may use a campfire).
6. Transfer dough to a lightly oiled Dutch oven and cut across on the top surface and into 8 slices of the dough.
7. Close lid on Dutch oven and bake in the hot ashes of your campfire for about 40-45 minutes, or bake in the preheated oven like I did for about 30 to 35 minutes. You can easily check if the bread is done just by tapping it on the top or bottom with your fingers... It will sound hollow when it's done.

Notes

You may use Self-Rising Flour. In that case skip baking powder, baking soda and reduce salt to ½ teaspoon. Instead of buttermilk, you may use beer, and/or other additions. I take off the lid 10 minutes before the bread is done to get a deeper golden color. You may use parchment paper lined in the dutch oven. This bread is similar to Irish soda bread.

Dutch Oven that I recommend:

1. Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
2. Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
3. Le Creuset Shallow Dutch French Oven, 6.75 quart, Cerise 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 285Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 633mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 8g

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