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An easy-to-make Aussie classic!
Mix all of the dry ingredients together in a bowl and then gradually add the beer.
Mix with a wooden spoon until the mix comes together.
Turn out of the bowl and kneed for several minutes until the dough is smooth.
Form the dough into a round loaf shape and score the top of the loaf in six wedges.
Put in a hot oven on baking paper on the tray or wire rack and cook at 200 degrees or 180 fan forced – spray with water and cook for about 25 – 30 minutes.
The damper is ready when it is crispy on the outside and sounds hollow when tapped.
Turn out on a wire rack and cool or rip it apart straight away, slather it in butter and eat with a cup of tea!
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