Australian damper is a simple rustic bread made with just three ingredients and traditionally baked in the ashes of a campfire. It’s crunchy on the outside, soft, semi-crumbly and dense inside, and easy enough to make even if you’ve never baked bread before.

Being born and bred in Australia, making damper felt like a rite of passage. I still remember being in year four, learning to rub flour and butter together for the first time before baking it in the school oven. The smell filled the room, and even now, that familiar aroma takes me back to history lessons about early settlers, living off the land with little more than plain flour and water, cooked over an open fire.

Damper, a simple bread, is just as iconic as a meat pie, a good sausage roll, or a thick slice of vegemite toast. And now, we’ve got options, like swapping dairy for plant-based alternatives or dressing it up with herbs or dried fruit. This version sticks to the basics, but I’ve included a few variations in the below recipe card if you want to get creative.

So why make damper nowadays? This 3 ingredient bread skips the yeast and the proofing, perfect for camping or baking on a whim. And most importantly, it tastes damn good for something so basic.

damper in a cast iron dutch oven — Freshly baked damper bread made in a dutch oven

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

Self-raising flour
This gives the damper lift without yeast. You can use plain flour and add 2 teaspoon of baking powder per cup if needed. I do this often.

Butter
I use vegan butter to keep this a plant-based damper, but any kind of chilled butter will work.

Milk
Traditionally water or full fat milk was used, now I use almond milk, but any dairy free version works well too.

Janelle's Tips

No Dutch oven? Just shape the dough into a disc and bake it directly on a tray, uncovered. Works perfectly, though I love baking this in a Dutch oven for an even finish.
Want rolls instead? Divide the dough into smaller balls and space them out on the tray before baking.
Checking doneness: Knock the bottom, if it sounds hollow, it’s good to go.
Best served fresh. It’s at its best the same day or next. Let it cool completely before storing in a sealed bag.
Cooking over fire? You can! Wrap it in foil and bury it in campfire ashes or use a camp-safe Dutch oven for a more even result.

Serving Suggestions

This bread is made for dunking! Or for dripping with warm syrup or spreading with jam.

I love pairing it with soups like my creamy asparagus soup, vegan beet soup, or even tomato fennel soup.

For a sweet option, try it with my refined sugar-free plum chia jam, it’s one of my favorites.

bread cut up in pieces with a butter knife on the side

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Australian Damper - 3 Ingredient Bread

Australian damper is a simple rustic bread made with just three ingredients and traditionally baked in the ashes of a campfire. It’s crunchy on the outside, soft, semi-crumbly and dense inside, and easy enough to make even if you’ve never baked bread before.

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Course: Bread, Side Dish

Cuisine: Australian

Diet: Vegan

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: servings

Author: Janelle Hama

Ingredients

¾ cup Milk I used dairy free milk
2 cups Self raising flour
1 tablespoon Butter I used dairy free butter
1 teaspoon Salt

Metric - US Customary

Instructions

In a large mixing bowl, add flour and butter, massage with your fingers until it resembles a sandy mixture.
Create a well and add milk, use a fork to mix together until you need to use your hands to knead the dough. Dust your hands with flour and knead for 1 minute. Create a disk with the dough.
Grease cast iron dutch oven and place dough into the cast iron dutch oven, score dough into 8 pieces, cover with lid and bake in a preheated oven of 200C (392F) for 35-40 minutes.
Once golden brown and hollow (see tip in the above article), allow 5 minutes resting before cutting up and serving.