Dampers and various types of bread were baked in the ashes. Care was taken to only use the correct type of wood from which the ashes were obtained. Some woods imparted an unpleasant taste or even caused irritation or discomfort to the users. most wattles seemed to have been successfully used for baking in the ashes, yielding a fine ash that did not cause irritation.
Wattle seed Damper
4 cups of self raising flour
2 teaspoons of salt
1 teaspoon sugar ( If you want)
90g of butter
3 tablespoons of roasted ground wattle seed
3/4 cup of milk ( if your camping and dont have milk just use water)
3/4 cup of water
Combine all ingrediants together, then kneed the dough for a bit, then roll into a ball ,and then flatten it a bit, so it looks like a thick flying saucer.
Throw onto hot ashes and cover with ashes, damper will take about 20-30 minutes.
Spread with whatever you like when cooked.( i like heaps of butter and vegemite).
Herb and Cheese Damper ( Sheila`s Damper)
1 cup (160g) wholemeal self-raising flour
1 cup (150g) white self-raising flour
60g unsalted butter, softened
1/2 cup (40g) grated tasty cheese
1/4 cup chopped oregano leaves
3/4 cup (185ml) milk, plus extra to glaze
1 tbs grated parmesan
You can do this one like the one above and chuck it in the fire.
But for you sheila`s Shape into a round loaf and place on a greased baking tray. Brush top with milk and sprinkle with parmesan. Bake for 30 minutes in oven or until loaf sounds hollow when tapped. Serve warm
with a glass of champagne or a cup of tea.