Quintessentially Australian and probably the simplest of all the bread products to make, my first memories of making Damper come from my childhood where we used to make the dough while camping before sticking it on the end of a stick and cooking it over an open fire.
Place the flour and salt into a bowl and make a well in the middle. Pour the beer into this well and mix using your hands.
Continue mixing until the dough forms. You may need to adjust the mixture a bit, if it’s too dry add a bit more beer, if it’s too wet, add a bit more flour. Knead lightly for another couple of minutes or so but be careful not to over work the dough.
Divide the dough into two large pieces or four smaller pieces and shape them into rolls. Place the rolls onto a floured baking tray or silicone mat.
Preheat the oven to 200 degrees. Cook the rolls for about 12 - 15 minutes until they are golden brown on the outside and sound hollow when their base is tapped. Once cooked, turn out onto a rack to cool.
Bush Beer Damper rolls make a good substitute to bread rolls at meal time, can be eaten with Jam or are great for making a bacon and egg sandwich.
Total preperation time:
Recipe By Martin Hudson, Flavoursome Delights
Tip: If using beer that you have brewed yourself, try to use the last beer in the bottle being sure to swish it around so as to stir up the sediment in the bottom of the bottle.