4 cups self-raising flour (white or wholemeal) - OR - 4 cups plain flour sifted with 4 teaspoons baking powder
1 teaspoon salt
60g/2oz vegan butter-style spread, chilled
1 cup water or soy milk
Traditional damper (as cooked by swagmen - hobos) would not use butter or milk, just water. You can do that, but this recipe is a bit nicer to eat.
1. Heat oven to 400F/200C. Sift the flour and salt together in a large mixing bowl.
2. Cube the butter spread and rub into the flour with your fingers until the mixture has the texture of fine breadcrumbs.
3. Add in the soy milk or water gradually, mixing with your hands as you go until the mixture no longer sticks to bowl.
4. Form into a round loaf (like a cob loaf) and place on a floured baking tray. Cut a cross on the top of the dough and dust with flour.
5. Bake for about 30 minutes. Best served fresh and hot!
Traditionally used to sop up stew juices, or spread with butter and golden syrup (light treacle).
Also traditionally cooked in a cast iron Dutch oven or similar camp oven, or directly in the campfire coals.
1. Stir in and sprinkle on top grated vegan cheese and vegan "bacon" bits or chopped chives.
2. Stir in a cup of sultanas or raisins before you add the liquid.
3. Add chopped sun-dried tomatoes and minced garlic as you add the liquid, and swirl some vegan basil pesto into the top of the loaf before baking.
4. Soak dried fruits in water or dark rum, chop and add to the dough.