Damper cooked in the Ashes of the Campfire

Andrew Dwyer cooks damper (bush bread) in the ashes of a campfire in the Flinders Ranges in Outback Australia

[@k8ishere]

I can't wait to try this next time we have a bonfire!

[@diamtour]

Hi seatedcrab, so long as you use non toxic timber, follow the way I did it in so far as placing the damper on white ash not red coals, it works brilliantly and the crust of the dough keeps the ash out, so the flavor is predominately delicious bread with an ever so slight smoke, like from a wood oven. The beauty of this technique is you get a lovely moist crumb and a firm crust - good luck!!

[@diamtour]

Thanks Kazdiman, love your site too!

[@diamtour]

Hey Zackieboy, thanks for posting. If I was at home with lots of time on my hands I would probably use my sourdough leaven, but in the bush I reckon you can get away with a few shortcuts, and damper traditionally in Australia was a play on Irish soda bread, so I don't have a problem with it. Thanks for watching and great to hear from you!

[@-abbasal-lami5793]

Did you know that this method goes back to the Ur civilization in Iraq, and they are still doing this way ♥

[@diamtour]

Hi Cool Big Willie, Yeast is a rising agent, as is leaven and bicarb soda - which is commonly used for damper. There are no rules saying Damper must be unleavened. It does work unleavened, but is infinitely more flavoursome risen. Cheers, Andrew

[@edwardpootchemunka8027]

You can Cook damper on the coals frypan or Bedourie my two grandma's use to cook damper when I was kid we used to camp out bush miss yous grandmas both RIP🙏🙏

[@edwardpootchemunka8027]

We Aboriginal people love damper Mmmmm yummy 🤤 😋

[@sharonerlich7894]

I did this in bathurst with a REALLY tiny fire. Here is how i did it. Follow his instructions on how to make the dough and stuff. get a ball of dough and push it onto a stick so it looks like a magic wand (white at the top becouse of the dough) cook it until the dough becomes golden brown and it dosnt matter if the tip is a bit burnt take it off the stick so it loocks like a cocoon with one hole and pour maple syrup into the hole (dont fill it or itll b too sweet) ENJOY IT! I hope i helped!!!:)

[@diamtour]

Not at all overcooked - the crust is delicious. The ash would burn any leaves. If you want a clean looking loaf, use a tin or bake it inside an oven. I think the crust is the best bit

[@jokicsrecko5214]

You guys r funny scared of a lil bit ash go buy your bread from the illuminati if you dont know better this is the best bread you can get

[@petrus4]

As long as it really isn't harmful, I don't care; but the only reason why I was a bit worried was because I know you can make potassium hydroxide from ash, and that is caustic.

[@mrdeadsea7777]

Potash... but a little bit of ash never hurt anyone...

[@diamtour]

Now Sharon, the damper was nothing like a rock, it had a soft consistent crumb and a crunchy crust, more like a traditional sourdough.

[@flashdamingo]

Almost expected a Russell Coight moment when you picked up the hot damper lol but you pulled it off with style well done.

[@amryu3258]

That's pretty

[@mbg369]

woah! im new to this and so curious! im just a little confused... is their ash left on the bread when you eat it? do you taste the ash at all? wouldnt the ash bake into the crust while the dough's still soft? thanks for the video, i'd love to go to australia one day! XD

[@diamtour]

@mishybear The dough forms a crust as it bakes, the excess ash is brushed off the crust when the dough is removed. Sure a tiny bit of the fine ash powder remains on the crust, but hey, charcoal is good for your teeth and ash aids digestion, we evolved over millions of years with ash in our diet. Enjoy!

[@whataboutredlorry]

Didn't swagmen just use flour and water? maybe some salt?

[@sirrobert007]

Tried this recipe in my fireplace. Was surprisingly delicious for such a simple recipe. I think it would taste even better if some blueberries were added.

[@mrdeadsea7777]

Saltanas, butter and cardamom

[@daveybernard1056]

Santanas

[@JohnSmith-jx2ce]

Heaps of butter and some blueberry jam, mate..

[@outlawdingo3020]

Mate it could be xxxx gold or any shit beer like that

[@diamtour]

Can be but you'll get a better damper from a beer with live yeast

[@diamtour]

Hey Joe, Thankyou for your kind words. Damper in Texas would be great. I suggest Oak as your firewood, it burn hot and settles down into a lovely white ash. I love cooking with the stuff. I used it at the inaugural "Wild Fire" food event in Austin a couple of years ago and was blown away at how like Australian desert wood it was. Happy cooking, hope you do well with a Texan Damper!!

[@azxc1391]

Andrew Dwyer - The Cast Iron Cook Beautiful and wonderful This is what we do in the Arabian Peninsula

[@Limicola1]

Strange video. Beer that activates yeast that was never added? Recipe at end says this is baking powder damper. Video does not show olive oil being added as per the recipe at the end. Then of course, we have two knids of salt, also not shown in the video.

[@manyrymes7388]

box of fruity lexia export quaillty $10-20 you got a feast with roo meat on special. The thing is land is too expansive.

[@simonwilliamnoelmurray9179]

Finally some proper damper

[@diamtour]

Thank you Simon!!

[@diamtour]

@campfiresinger Now do you really think an old bushy would be out in the mulga with an empty esky???????

[@shayoreilly1747]

Wow, does this ever take me back to an outback camping adventure when I backpacked around Australia. Such a great Aussie tradition. Myself and the family are going camping soon.I just might have to introduce the kids to a wonderful memory of outback camping. Thanks Andrew for showing me how it's done.

[@17025601]

What about the yeast the beer is supposed to activate? How much, when? I've had damper in the outback with golden syrup. Delicious!

[@kimberley6308]

That's how I use to eat it growing up with golden syrup.

[@diamtour]

Just a nice crusty loaf, not a rock ; )

[@Ub3rSk1llz]

@MissPonderosa looks like a rock but it takes fucking amazing. you will never know unless you try it.

[@diamtour]

Not a rock, a nice crusty damper with a soft crust on the inside.

[@joeespisito7296]

I love watching this video and eating a sandwich as my alone time destressing tool. I love how you present yourself and the video. The bread looks GREAT. I am going to give this a try under this Texas sun!

[@diamtour]

Hi All, You can check out my food and adventure blog at andrewdwyer(dot)com/wordpress

[@manyrymes7388]

mate weres the next servo and citrus tree cous im trying to find the next water source lol you can lso put salt in that hours of fun lol.

[@bluedogrenovating]

Looks like a meteorite. But I bet it tastes hevonly.

[@MichaelFirth-xe5fc]

Your a champion

[@caribbeanchild]

sounds like a rock on the table

[@diamtour]

Hi Jarrod, Aboriginal people used largely grass seed to make "johnny cakes", by grounding the seed to a paste and then adding water.

[@robi1nz]

Now that looks bloody marvelous mate good tip with the warm beer. Reacon wholemeal flour would work just as well eh.

[@jaimegutierrez5125]

Hi Andrew. In Chile we do the same bread called Tortillas de Rescoldo. It is also a native recipe. It is interesting how aboriginal people shared the same cooking ideas although they are very far apart.

[@Eytl]

thats really beautiful 🤎

[@diamtour]

Hey Blueboi05 - not at all overcooked, I suspect the quality of damper on your school trip might not be that with which one benchmarks all others! All the best. lol

[@JetJockey87]

Ahh great an outback video of Damper, a lot of the other ones on here are being cooked in ovens and all sorts of nonsense... Now i just need to figure out a way of doing all that whilst on the hiking trail and I'll be set... If I do manage it I'll make a video response for you :-)

[@gypsyturbo1]

Finally i have found someone on youtube that does proper bush cooking well done mate. P.s you could also try self raising flour pinch salt and skim milk sounds shit but tastes really good.

[@mooniiizx4667]

I cooked this today during school camping up in howmans gap

[@Klepto84734]

ehh...did he overcook it? I remember a school trip where we made bush damper, and it didn't look like that.

[@madiis18account]

There isn't meant to be yeast in damper O.o

[@madiis18account]

oh you make a fine point

[@mickmoriarty5442]

That's why he warmed the beer by the ashes to activate the yeast,

[@zackieboy]

I love backpacking, camping, and being out in the wilderness in general. That's why I like this video and have watched it several times. So take this as matter-of-fact: isn't it cheating a bit to use baking powder?

[@diamtour]

Thanks Gypsyturbo1 - Sure does taste good, glad you are enjoying the vids!

[@malayrojak]

@diamtour Thanks for uploading this mate. Been looking around for a recipe like this for a while now. Looks great! Cheers

[@manyrymes7388]

throw some pumpkin in it and some marmalaide,jam,vegemite have a cup of tea with sugar like a lipton ice tea and mate watch the dole check build the fuck up for the pokies.

[@petrus4]

Can confirm. ;)

[@mrdeadsea7777]

For the pokies ? So you go through all that trouble to stay off the grid just to go give all your money to the biggest thieves of all? Would rather buy a nice bottle of scotch, cigars, the bare essentials and save as much as possible.

[@gtrefghuk]

Charcoal also absorbs toxins and removes them from your digestive system.

[@retta6026]

iblockpuncheswithmyface Good for whitening your teeth too

[@campfiresinger]

@diamtour just a routine check bro...

[@bombayboys1]

Hi Andrew this adventure cooking recipe "Damper" looks amazing. I shall try this out next month when we go treeking in the hills. However i was wondering - What is this warm beer - The one used by you is not available here in India. "Can I use Foster Beer or any other brand ? " :) I hope i did not ask you a stupid question.

[@andrewdwyer9865]

Hi Nelson, you can use any beer, especially if you use one that is naturally fermented so the yeast will activate

[@deniserichardson7333]

Looks tasty!! DJ.

[@ozzyguy67x]

same as in the video minus the beer. just flour and water

[@diamtour]

Thanks Kazdiman, love your site too!

[@brazed420]

This is one of the only videos that shows the proper way to make damper

[@InAllFun]

Really like your video!

[@wildlifeecology]

I thought damper had no yeast.

[@jarrod1685]

did the abbo's just use water?

[@lokkk100]

i am not going to eat this

[@PrincessSupersam]

mmmmm.. delicious ash

[@hkitty383]

Looks great! Lovely video and well edited.

[@sharonerlich7894]

for my tutorial below or sumthin, dont cook it until it becomes like rock. it stays soft with a half-crunchy outside. WAY NICER THAN THIS METHOD. its smaller though but its soft and sweeter. HOPE I HELPED

[@zackieboy]

Ah, thanks for the insight. Cheers!

[@synal]

Great video!

[@kitahm5517]

Dust the ashes then eat it duh! Got no oven use fire!

[@seekingthetruth3410]

a scone lol

[@diamtour]

Coopers Pale Ale is excellent, as is Coopers Sparkling Ale. The one I used in the clip was Fargher Lager, which is brewed in Burra South Australia and named after Ross and Jane Fargher who are the proprietors of Nilpinna Station and the Prairie Hotel at Parachilna in the Flinders Ranges

[@diamtour]

Thanks for posting Sharon, great camping trick to put the dough on a stick, and maple syrup is yum. Hope you used the real stuff...

[@campfiresinger]

Geez mate, that brought tears to my eyes when you wasted that bottle of beer...hope it wasn't your last one !

[@rawimpact]

WTF do you taste the burnt coal/ashes?

[@brendanhoffmann8402]

Gross... beer in damper, damper is supposed to be just flour, water and salt, otherwise it would just be bread!

[@charliebrownau]

How aussie is this guy , what a champ !

[@txroye]

I wonder where the natives got their beer from.

[@allaussietraveller9879]

Liquorland

[@C2lit]

yum.. nice charcoal for breakfast ;] i dont want aids plox

[@catharinachandler1799]

YUKKK!

[@ep342]

Yuckk wtf

[@MaZEEZaM]

+Esther Waqatairewa have you tried it?