Damper

Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. It is a bread made from wheat-based dough. Flour, salt and water, with some butter if available, is lightly kneaded and baked in the coals of a campfire, either directly or within a camp oven. Damper was utilised by stockmen who travelled in remote areas for long periods, with only basic rations of flour , sugar and tea, supplemented by whatever meat was available. It was also a basic provision of squatters. Baking soda or beer could be used for leavening the basic flour, salt, and water if available, but traditionally the bread was unleavened. Damper was normally cooked in the ashes of the campfire. The ashes were flattened, and the damper was cooked there for ten minutes, often wrapped around a stick. Following this, it was covered with ashes and cooked for another 20 to 30 minutes until it sounded hollow when tapped. Damper could also be cooked in a greased camp oven. Damper was eaten with dried or cooked meat or golden syrup.

Source: Wikipedia