At Roamer Post, we love cooking in a Dutch Oven! Our collection of tried and true Dutch Oven Recipes in ever expanding and starting to become of respectable size. We all learnt at a young age that sharing is caring. So taking advice from our kindergarden teacher, let’s share some of our Dutch Oven staples, starting with the Damper Loaf.
The Damper Loaf is a traditional Australian recipe dreamt up by lone swagmen wandering our lands. Being unable to carry perishables on horseback, damper was created out of need using only water, salt and flour to accompany dried meats for dinners spend in the outback by the fire.
Although we love a good ol’ traditional damper, let’s spice things up with some modern ingredients that can still be hauled along on horseback (or in a fridgeless 4WD).
3 cups of flour
2 TBSP baking powder
1 TSP salt
3 TBSP olive oil
⅔ cup of warm water
1 heaped TBSP of dried herbs (optional)
This time we used a combination of Rosemary, Thyme, Basil, Sage, Parsley, Oregano and Marjoram.
TIP! Add a handful of sliced Kalamata olives to turn your damper into a delicious olive bread.
Start a fire and burn off a decent amount of coals. Place the Dutch Oven on the coals and let it preheat.
Mix all your dry ingredients into a bowl. Make a well in the middle and add the olive oil.
Start mixing your dough while slowly adding the warm water. Keep kneading until you all ingredients are combined and you are left with a smooth, firm ball of dough.
Your damper should be cooked and ready to eat in about 20 to 30 minutes, but keep in mind that cooking in a Dutch Oven is not an exact science. Every time we make damper, the cooking time is different. We’ve had loafs take 15 minutes and had loafs take 40 minutes. It’s hard to regulate temperature, so make sure to check your damper every 10 minutes.
Enjoy your meal!
For more tips on cooking in a Dutch Oven, read our previous post here.