Basic Bread Recipes
Basic Bread Recipes
Bake a Damper.
Another name for damper is Takakau (Old Man’s Bread). Traditionally, the Australian "Swaggie" baked
damper over an open fire and spread ‘cocky’s joy’(golden syrup) over it. Here are four recipes to
tantalise those taste buds when cooking on an open fire or using the oven.
11/2 cups Self-raising flour 1/2 cup Oat, rye or maize flour
1 teaspoon Baking powder 1 tablespoon Butter, melted
2/3 cup Milk
Combine all ingredients except the milk. Add the milk to the mixture carefully to make a soft dough
not a sticky one. Shape the dough into a ball, flatten it so that it is about 3 centimetres thick. Place
onto a lightly greased oven tray and cut a cross on the top. Bake in a hot oven until the dough rises
and browns. Eat while warm.
Recipe Two - Kibbled Damper
3/4 cup Kibbled wheat 2 cups Water, warm
1/2 cup Milk 1/4 cup Water
50 grams Butter, melted 11/2 cups Plain flour
11/2 cups Wholemeal flour 2 teaspoons Baking powder
Pour warm water over kibbled wheat in a microwave-proof bowl. Micro-cook on High for four minutes
or alternatively soak kibbled wheat overnight to soften. Drain and set aside. Pour milk and water into
a bowl. Add butter, both flours, baking powder and kibble wheat. Mix well to combine all ingredients.
Turn out onto floured board. Divide into two, shape into rounds and lift onto a large, greased, flat
baking tray. Cut a cross on top of each round and sift over a little extra flour.
Bake at 200°C for 10 minutes, reduce temperature to 180°C and continue baking a further 40 minutes
or until firm and golden. Serve warm.
Here is a quick recipe to whip up when camping out in the great outdoors. When deciding to make an
open fire, check fire regulations and restrictions for the area. When selecting a location, pick a spot
designated for open fires such as a bricked area, or where a fire has already been lit. The latter will
require a circle of stones if not already in place. Remember to leave no trace of your fire when finished.
Minimal impact is extremely important if we want to look after recreational areas for future use. Everyone
can be a valued guardian of New Zealand’s environment.
1/2 cup Self-raising flour Salt, pinch
1 teaspoon Butter Water
2 tablespoons Plain flour
Place dry ingredients (except plain flour) in a mug, then add enough water to mix to a stiff dough.
Collect from under a tree (do not break off a tree) a long (toasting length), thick (2 centimetres in
diameter), green stick. Break off all leaves still attached to the stick. Flour the stick, and hands with the
plain flour. Roll dough into a strip, 2 centimetres wide, and wind around stick allowing space for
swelling. Hold the stick so that the dough is over hot embers. Turn frequently, until you can remove the
bread from the stick easily. Place the butter in the centre of the bread where the stick was. Enjoy eating.
21/2 cups Flour 21/2 teaspoons Baking powder
11/4 cups Milk
Mix the dry ingredients in a bowl. Add the milk and mix to form a firm dough. Knead on a floured
surface for 5 minutes. Roll out into a circle about 1.5-2 centimetres thick. Place on a greased or floured
tray and bake at 200°C for 10 minutes or until it is golden brown. Serve while hot with butter.