The Most Bizarre Bread I've Ever Tried! Australian Damper Bread

You're not going to believe this- we are throwing bread right in the fire! We were challenged by one of our viewers from Australia to make damper bread.
#damperbread #aussiedamperbread #howtobakebread
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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[@AbbyGray1]

My husband, Ernie, was forced to retire about 3 years ago due to congestive heart failure. When he found your videos (and a few others) he was hooked. We watched them all til we had to wait for new ones. He passed away last night. I just want you to know how much pleasure your videos brought him in his last days. Thank you.

[@carolmimiwienecke7634]

So very sorry for your loss. God bless

[@TherealDanielleNelson]

I am so sorry for your loss.

[@patriciasweet151]

So sorry for your loss

[@tabletop.will.phillips]

My condolences to you and your family.

[@katherinejosprau5081]

Sorry for your loss! I glad this brought him peace!🙏🏼

[@motocrosser1999]

As an Australian this was a perfect representation and all the facts you mentioned about stations were spot on! The damper was perfect. Love your videos guys keep them coming!

[@SergalDragon]

Mister Rollins, I don't know where else I could contact you to say this, but I just wanna say thank you... I haven't really watched your stuff, but my dad loved to watch your videos and try out your recipes and advice himself... He'd been borderline bed-ridden for the last couple years and you were the only thing I saw him watching on the Roku [Internet access on TV] aside from his own nephew's fishing show. Several times in the last couple months I helped him go through trying some out, and they were some of the last times I got to do anything 'with' him before he died last night... He can't thank you for your content now, So I thought that I would come around to do it for him...

[@michelleboedeker1799]

I'm so sorry for your loss! I had some moments like this when my Dad passed. Cooking his (my Dad) recipes with him. Moments I'll cherish forever!

[@beckyhines3814]

So sorry for your loss. 🙏

[@an3582]

Hang in there and hold on to the dear memories.

[@poopandfartjokes]

Condolences. It’s good to hear that you got to spend some quality time with him. Taking time just to make that comment shows how much you love him, and as a father myself, I can say that would make any father proud.

[@yunengdahl3675]

I'm so sorry for your loss. May the many great memories with him sustain you.

[@neilwarnock1449]

Hi Kent. Really appreciate that you shouted out to us “Down Under” and still love the way you pay tribute to Veterans. I’m ex-army and was privileged to serve with US troops in Iraq. I love that our great nations share such a bond. The other suggestions with damper - wrapping the dough in greased/floured alfoil can reduce burning when cooking in the ashes. The other method (especially when outdoors with the kids) was to twist a strand of dough on a thick stick and roast it over the coals. God bless you all.

[@VonSutho]

As Neil said, I grew up cooking damper with my dad on our farm, we used foil and made it thicker. Works well with some jam and tea

[@lisabishop6266]

That idea on a stick sounds great for lil kids old enough to be using a fire.

[@DarrynJones]

An advantage of the stick method is that, when you pull out the stick, you get a hole that you can drop butter or jam into

[@Iceberg050]

Thank you for your service Brother. God bless!

[@neilwarnock1449]

@@Iceberg050 thanks.

[@alanhorning7964]

When I was in Vietnam 🇻🇳 I was with some great bushman from Australia military and they made that bread when we would be in base camp and it was Great 👍. By the way don’t ever try to out drink those guys because you never will 🙃. I’m also happy to say we all made it out safely and still living our lives today.

[@striker1553]

Cool! Thank you for your service!

[@Thisisit120]

Thank you for being there for America we needed you the most God bless you.

[@deandavison3187]

On ya mate! Glad to hear it.

[@TheGrumpy01]

Kent Mate, as an old Aussie Bush Cook, I can tell you for true that chucking in a handful of dried mixed fruit in your damper is bloody AWESOME! Nothing wrong with using the Old Canned Cow either, I use powdered milk in a dry mix (for bushwalking), but if you have the carry space for the cow - go for it.

[@Echowhiskeyone]

Made this back in the '80s and '90s with a flat river rock buried in the fire. Scrape off the coals, add bread and cover with coals. Same principle, but the stone holds heat like cast iron.

[@crocroach8879]

This was nice to see first thing this morning when I got to work. Haven't had damper since I was kid camping with my old man. Absolute ripper mate

[@CC-mb8fi]

In South Africa us outdoors people called this "campfire ash bread" Made it with water instead of milk. It lasted longer. If we added a bit of sugar and milk it came out more biscuit like. The bread with everything in it makes good outdoor sandwiches with coffee. And it it doesnt get soggy in the heat of the day like a normal sandwich would. It is always good. You can make it same way with 50% flour and 50% cornmeel. Gives a more filling bread. Fill it with a tin of creamy sweetcorn and you have a wow meal. You should try it. Keep on keeping on Heads up Eyes open No fear

[@deandavison3187]

I'll try that with the corn. Thanks!

[@DovieRuthAuthor]

I always enjoy the Australians' rich heritage. Thanks for diving on in, Kent.

[@jonmankuta8741]

Great job trying something fun and out of your comfort zone Kent. Aussies are some of the best people in the world and I appreciate the fine folks down under for sending up the recipe to share a tradition with us Americans. Well done!

[@davidgraemesmith1980]

It's delicious bread, made it in cubscouts in the late 80's using just self raising flour, water and salt

[@gk6993]

Yes, the original way.

[@kiwitraveller6451]

yep in scouting made this also...remember scroggin?

[@davidgraemesmith1980]

@@kiwitraveller6451 fruit and nut mix 🤣 yep we had dehydrated seasonal fruit and whatever roasted nuts with either smarties or M&Ms thrown in for the chocolate fix

[@robsweatman9842]

As an Aussie I loved this… making a damper and washing it down with billy tea what memories. Thanks so much for making this video.

[@pippi-_-]

I will see paired with some fresh Roo stew match made in heaven

[@Warhammered]

Living in the city of Gold Coast, Australia as a teen, we used to make Damper with prawns and garlic butter inside, while tramping about. A tad posh, but beaut. Never really knew it came from old Bush station recipes by itself.

[@Adam-eo5ff]

Fuck me, very posh!

[@ChibiPanda8888]

Ooh that sounds delicious!

[@Sion_Revan]

Lol, small world, I'm from Southport

[@frankallen8440]

I'm going to whip this up when my great grandson's and I "Camp out" in the back yard. Thank you for sharing.

[@RandyH400]

Thank You all including the pups! You always brighten my day!

[@climax050]

As an Aussie, its hard to put into words the joy this video bought me, i've watched this channel for years and to see you do something that i myself did on a school trip when i was like 10 years old is truly a special experience. Hope everyone who followed along enjoyed their little slice of the land down under :)

[@cak5171]

I liked watching Kent try something he's never done before. Thank you for being humble about not being an expert on it. Really neat video idea.

[@billmccullough2323]

I definitely learned something new today! Thanks to our Down Under friends for suggesting this.

[@happymv5350]

Chef Rollins - the way you embrace different cultures and cuisines is an inspiration to me.

[@matthewvelo]

That was great, Kent & Shan. My Pop and Dad would always cook damper on the farm whenever we had a barbeque. Can't say I remember being as fond of eating at as I was of watching them make it, telling each other that they were doing it wrong. Thanks for featuring an Australian drover (a.k.a. cowboy) tradition on your channel. Cheers mate.

[@TheOzflyer]

Great effort Kent, as an Aussie who’s grown up on bush damper, I have to say that you did well. I mostly cook my damper in the camp oven but occasionally I’ll still cook on the coals, thanks for giving the Aussie damper a go 👍🇦🇺

[@Nicole-td5ro]

Loved watching this, I’m an Australian 🇦🇺 fan . Thank you for all your videos, the kindness and blessings you send are beautiful. May you all be safe & take care.

[@randy-9842]

This was fun, Kent. I definitely enjoy the minimalist nature and the experimentation. A connection with Australia and New Zealand is a bonus!

[@frankgonzales2462]

Great video Mr.Rollins!! About 45 year's ago I worked with an individual from Australia! Great person he was,and I actually witnessed him baking this same camp bread ! And lo and behold you baked it almost way he did but didn't use any of bacon etc.just the bread! And tasty it was!! As ALWAY'S thanks for all you do! God bless you and yours!!!🙏🙏

[@kevinmoor26]

When I was working in Australia in the seventies, damper was just bread made without yeast. The Aussies just mixed flour with a bottle of beer. Mostly cooked in camp ovens, cast iron. Most of us were more interested in the meat and potato stew. Damper was ok, but most good cooks made yeast bread.

[@mikepatton9537]

Another winner! Who would've thought to put bread directly on the fire! Thanks for posting!

[@cczook4419]

I’m from New Zealand and love your channel.

[@CowboyKentRollins]

Thank you for watching

[@olddawgdreaming5715]

Thanks for sharing with us Kent and Shannon, and the folks from Down Under. Looks like a sustainable food for sure. Stay safe and keep up the good work. Fred.

[@georgeguarino3509]

another amazing offering by Mr Rollins and company. the humility you show in vids like this is just a great big breath of fresh air. a great chef... sorry, i mean, cook like you saying things like "i dont know what im doing" is just inspirational to fellow (and learning) cooks like myself and my friends. thank you so much for what you do and how you do it. also want to say that Ms Rollins, you are a great support team and a good sport! thank you as well.

[@rockinstone123]

Your post this time reminded me of when I married into a pioneer family of Arizona. I was extremely lucky to be "adopted" by a man that was an Outdoor Writer for the newspaper that was my wife's uncle and a very long time Arizonan. He had outlived his hunting and fishing friends when I came along. I became his hunting and fishing buddy and the wealth of knowledge I gained was incredible. He told me about when he was growing up in the 1930's his family (before ice/refrigeration in the arid Southwest in homes) they would "fry down" meat. Basically fry the meat, pour fat off it in a barrel , and drop the meat in it the barrel. They would repeat that process until the barrel was full. The meat was "sealed" in the fat and would delay the spoiling of the meat, I've never heard of that process since. He worked as a mule skinner in the Oklahoma oilfields as a youth and I so wish I would have recorded his stories

[@Ormonard]

It's a good day when Mr. Rollins comes a cooking

[@kathleenhannigan2487]

This was great! I had folks who would put a large stone in the fire and cook on that after it got hot. And if there was ash on the food, no one seemed to notice.

[@wayneberry8703]

G’day Kent, how good to see a good old original damper being cooked up on the fire, love it…. We do make it in a camp oven these days lol.Thanks for sharing a great old recipe with all your lovely viewers.

[@KingofBlades113]

Love the video Kent. There is also another way of camping damper which involves wrapping some dough around green sticks and cooking it over the fire

[@lukeskywlkr3638]

Yes! Aussie s'mores are the best!

[@Luciffrit]

I remember making damper when I used to go camping as a kid. One of the recipes we'd use was rolling the damper into a thin roll about as round as your pinkie, flattening it slightly then coiling it into a cone, placing it upsidedown on a stick and slowly cooking it over the camp fire. You then filled the cone with dried fruit and either honey or more commonly golden syrup (which is a thick, golden sugar syrup).

[@springfieldjohny]

G’day Mr Rawlings. John from Australia here. When I first learnt to make damper it was wrapped around the end of a stick (like you use to spread the coals) This allows turning for even cooking and when the stick is pulled out a hole for honey, jam, butter, maple syrup or anything that you like

[@paulrovere2859]

well done mate. I've always enjoyed my damper with golden syrup . big hugs to you all from Australia.

[@froggystyle642]

This man is the Bob Ross of cooking. Love from sunny Glasgow, Scotland!

[@iamnotspartacus4460]

Australia has a very big camp oven culture for bush cooking

[@bigark6399]

I'm kind of just rolling caus Ken found out how hot it was the first bite..Thank you for sharing this. You all are sure a Gift of God..Love y'all..

[@dpt6849]

Preparing for hard times I see. Thank you for sharing ideas👍

[@bcme6068]

Another great video Kent. Really enjoy your videos I am born and bred in Australia and I can't say that I've ever seen a damper cooked like that. Usually, in my view, we either cook damper in a camp oven or in smaller batches spread over the end of a stick (which is then cooked over the open fire (not in it)). When cooked eat with golden syrup or butter.

[@redbeardr31]

Gday Kent! Proud to see a ripper true blue Aussie recipe on your channel. Theres plenty of aussies down here that live your show!

[@danmartin6292]

My favorite day of the week, a new video. The world is a better place now.

[@VonDutch68]

Damper with a wad of butter and a BIG DOLLOP of Golden Syrup + a big mug of black tea ! A great effort for your first damper Kent, well done mate !

[@victorbitter583]

As an Aussie I can tell you Kent that for your 1st try, you pretty much nailed it. I'd love to see you make an Aussie burger. There's 100's of vids about them if you want to research but the ingredients are as follows and in order of how they should be placed from the bottom bun up. Iceberg lettuce, tomato, meat pattie, tinned beetroot, bacon, fried or bbq onions, choice of ketchup or bbq sauce, American cheese, fried egg (preferably with runny yolk) and a fried /bbq pineapple ring. Feel free to frisbee the pineapple as far away from you as you can git it as most of us Aussies will have that burger without it but it is part of the original burger recipe so perhaps make a few. cheers ole mate.

[@andrewoverhere8525]

Canned beet on a burger....I've got to try that lol

[@victorbitter583]

@@andrewoverhere8525 Try it. it's amazing. Better than pickles.

[@4570Govt]

I have family in Sydney, and tried the beetroot for the first time last trip down in 2017. It was pickled, but I really liked it.

[@SPASPAWIZ]

I don’t care what country you are from nobody puts lettuce directly under or on top of meat. The think that makes an Aussie burger is canned beetroot and it’s actually amazing especially with a fried egg in there

[@ArizonaGhostriders]

Very interesting!! Thanks, Kent

[@jimlacy9963]

Our Australian brothers thank you for this food recipe. I truly hope your doing well down there.

[@RalfyCustoms]

Yeehaw! Wonderful as always Kent, Shan and them doogies

[@BobSmith-qt6zg]

Kent you are a true Oklahoma treasure!

[@stevemcnaughton324]

As an Australian who makes damper, well done Kent. I prefer to use my camp oven (dutch oven). Apart from the flour, water, milk and salt, I like to add cheese, bacon and onions or chives. If you want to see/taste what the pioneers really had to work with, try making it with only flour, water and salt. Really enjoying your channel. Keep up the great work, all the best from down under.

[@DanielNYR]

Sir you're about to hit 2 million subscribers and you deserve every one.

[@earlshaner4441]

Hi from Syracuse NY brother thank you for sharing your cooking adventures

[@hellinahandbasket2]

Here in Minnesota we say “That’s different” when we’re trying to be nice. 😄 Actually, I’d make that. I wonder if I could do it in my fireplace.

[@TheTroublemakersGuild]

In CO a lot of people say "its interesting" lol

[@ptdi320]

You betcha 😅

[@paulpozmandolby]

Hey mate, do yourself a favour and make the dough and rap it around a stick or as you might say a quarter inch branch. Cook that over your open fire and crack a beer. Cheers to the Minnesota wrecking crew.

[@Jalyced22]

In Louisiana we’d say “my goodness.” Lol!

[@Diesel436]

I'm from Minnesota , Who says "That's Different"? , Interesting

[@giffordthompson4094]

That was great fun, thank you. Also I have one son in the Navy and a grandson in the army, thankyou so much for remembering our service men and women. It means a lot to us and to them.

[@deanparker6881]

Glad to see your proud of your country and not trying to hide it...

[@wesp3779]

2 milli here you come!!! Congrats in advance for the 2 mill mark when you hit it!!

[@chrisgalvin6703]

That was awesome to watch I thought it was going to be a lump charcoal at the end. I never heard of it but after watching I’m gonna give it a try thanks so much.

[@Potts1966]

Hey from the UK.. I could say "Try making Fish and Chips or a nice Sunday Roast beef with Yorkshire puddings" but I watch your channel for new things for me. Keep up the good work!

[@danwolf307]

Us yanks watch y'alls channels for your good recipes lol. I've made Guinness stew and a couple meat pie recipes I found here on KZbin that were fantastic!

[@thomasp.4649]

Thanks for the recipe from down under! Here in Germany we have a similar bread (Zwiebelbrot mit Speck) Greetings from Germany ! 🍺

[@Eigengrau608]

Australian here, love your content!

[@jimmieflood4649]

Woohoo!!! It's Cowboy Kent time!

[@carlavision6143]

Kent, that looks so good! Really enjoyed your video.

[@deangoodin6304]

Well this one looks really interesting!!!

[@lynnmorrill9272]

I had the room and a backyard I'd try it

[@christopherreed4723]

As in the old Australian folk song, transcribed from a recording by A.L Lloyd: "We camp in huts without any doors; Sleep upon the dirty floor. A pannikin of flour and a sheet of bark; To wallop up a damper in the dark."

[@ByronWatts]

Very cool. I wouldn't normally think of cooking in the fire

[@kennewton2058]

Hello from Queensland Australia. I grew up on a Cattle Station, living on Damper and Kangaroo Tail Stew. I love your KZbin Channel! Thank you!

[@stargazer3424]

Cowboys, Australians, and Vikings appear to be on a similar page when it comes to bread (the latter get the bonus of geothermic energy)

[@johnsenttv]

Hell yea i love the Outside cooking vibe greetings n love from germany 🙏

[@michaelwinters2037]

Awesome! I love that you tried something brand new and filmed it! G'Day Mate! All the best!

[@gk6993]

You did OK for a never been done before. I enjoyed this. Learned myself from an old bushman. You done well.

[@joking7081]

From the land down under. A good first attempt. Love your videos.

[@deandavison3187]

That was fun to watch. I make this whenever I go out bush. On a weight to sustenance ratio, it's hard to beat.

[@jamesmetzler2031]

I've never seen anything like that. It looked good. I enjoy seeing demos from other parts of the world. Australia is especially interesting for me because I don't see too many recipes from there. We even have a restaurant chain here called Outback Steak House, but it's just American steaks and other items with catchy "Australian " names. 🇺🇸 🇦🇺

[@wandaarnt234]

Blessings Cheers from Pennsylvania 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏🎚🎚🎚

[@russel2352]

Adding to my previous comment I would add that I have known of this method of baking bread for a long time. When I was a kid we made potatoes in the coals before we even knew about aluminium foil and ate the potato with skin which was delicious. I regard this as a survival technique rather than a common method of making bread, but that is my opinion and to each his own. But that said, when in the bush, hungry and limited resources this would be a treat.

[@whyyes6428]

Hey mate this is kick ass! I'm humbled to see you making this Australian classic. I've just started this video but if you haven't, add some GOLDEN SYRUP!

[@dannyguzman5883]

David looks just how i imagine a Australian man would look 😂😂😂😂 God bless everyone

[@brianrollins3245]

not a bad effort. We usually use 3 cups self-raising flour, 1 tsp salt, 1.25 cup water. If using plain (all purpose) flour put in 1.5 tbsp bicarb soda to help the rise. The uncooked loaf is usually rounded rather than flat. Spot on for scraping back the coals in the fire before throwing the dough in, then covering with ash. We normally cover with coals for cooking so I think some of that moisture goes because cooked damper comes a little crumbly. Good job on dusting off the ash. Really nice with jam or honey.

[@ebrahimajam9299]

And a big hello from Cape Town South Africa 🇿🇦, we fans of you too

[@petekleinschmidt4251]

Looks like it’s beag approved! Very interesting bread for sure! Thanks for sharing!

[@sheebathefunnyrescuedog692]

Damper with butter 😋🇦🇺 traditional damper is made with flour water and salt

[@markbrown2640]

This was in the nineth edition of the Scout Handbook - the last handbook written by William "Green Bar Bill" Hillcourt. Since scouts are required to know about various tree species, the Handbook assumed that they would be able to correctly select sweet wood for the fire and non-poisonous leaves to place on the top and bottom of the damper to help keep it relatively clean.

[@Jimmy-ng4wy]

Kent Im from Australia and seen this recipe around for years but youve topped it mate. God bless

[@jedidrummerjake]

You had me when you said bacon, you did! Much love to you and all our brothers and sisters down under!

[@michaelmartin9335]

Kent we put a rock on the ground in a small hole first, about 1" to 2" thick x 12" x 12" then make your fire on top. Scrape the coals away brush off the dirt and surround the rock with with the fire. We can even ad wood to the outside of the fire to increase the heat if needed. Great bread with less dirt. Try it you'll like it.

[@graysalmon5650]

I love the content. Keep up the great work. Much love all the way from Ecuador.

[@danw8012]

The thing that makes Damper good, if you can is spread it with alot of butter just before eating it while it's hot. I like Strawberry Jam and cheese. Or Cheese and Bacon mixed through the dough. Thanks Kent and the little lady Shan for being brave enough to share something a bit unique.

[@cudgee7144]

Happy Saint Patricks Day to everyone, was yesterday for us downunder, but today for our US friends. Stay safe.❤

[@alphabravo3304]

Nice one Kent , great job. It’s often placed along a green stick shaped around the stick and cooked on the fire, when done you take the stick out and fill the hole with syrup, like Maple syrup. The best way though is in your camp oven.

[@julieielasi4156]

Good on you making our damper from Adelaide south Australia 😘

[@stenton8857]

Love your channel Kent 💪

[@rossmarkle1713]

Thankyou I will try to make that sometime and I will share this video.

[@WaynJul]

I appreciate you interacting with our international friends. Your pups have a great place to live. Hey! The charcoal can help your stomach to. Can you do this with just a potato without foil?

[@timjackson2799]

Howdy Kent , Im from America but moved to Australia 20 years ago an Damper is the first thing i tried an fell in love with it , the 2nd thing i fell in love with was Cobb Loaf , Cheers for making this video an take care an stay safe .

[@northernbackwoodsman263]

Reminds me some of bannock. Looks like I will be trying something, once the snow melts.

[@joenilsson6880]

Well done Kent all the way from down under fair dinkum good tucker.

[@russel2352]

And from S Africa. Been watching awhile. We make Potjiekos (Pot food) in Dutch ovens, we call them "Potjiekos pots". Been making food over fire in these pots for about 45 years now. You gave me some valuable tips and I really enjoy your videos. Love the cowboy dance and the brakkes (dogs).

[@playnhrd]

You make cooking videos fun. Thank you.