Dumper - Australian yeast-free bread
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A recipe for Australian Damper soda bread that takes less than an hour to make. The very first settlers of Australia recommend it!
Yeast-free Damper bread is an iconic dish of Australian cuisine, a type of soda bread. Its origin dates back to the times of the first settlers of Australia.
At that time, most of the population was exploring new territories. Many raised livestock and led a nomadic lifestyle. Naturally, with such a life, in constant movement, in the open air, there was a corresponding kitchen.
The food was simple and hearty, cooked mainly over a fire during an overnight stop. In such conditions, simple soda bread became a real star. It did not require long kneading and did not need proofing. All you had to do was simply mix the ingredients and bake.
Damper was baked on dying coals from the fire. Sometimes they put the dough in a cauldron and buried it in the coals, and sometimes directly on the coals, sprinkling the dough with warm ashes.
Despite its simplicity, the bread turned out very tasty and satisfying. In combination with dried or jerky meat, molasses, it served as breakfast or lunch; you could snack on it during the day, satisfying your hunger while waiting for the next stop.
Over the years, Dumper has not lost its relevance. Nowadays it is baked at home, in bakeries, and travelers and lovers of hiking and outdoor recreation are sure to take with them the simple ingredients for its preparation.
I don’t bake often, but sometimes, especially in the cold season, I get a craving for fresh, hot bread. Then I immediately remember this recipe. Fortunately, it contains a minimum of components, you can always keep them at hand and no longer have to run to the store. Shall we begin?!
Ингредиенты
Self-rising flour - 450 g
Olive oil - 1 tbsp.
Warm water - 225-250 ml
Salt - 0.5 tsp.
Rosemary - 3 sprigs
(or 0.5-1 tsp dried rosemary)
Olives - 1 jar
Рецепт
1. Prepare the ingredients according to the list. I will show you my favorite version of this bread - stuffed with olives and rosemary. But using this recipe as a basis, you can cook Dumper with a wide variety of sweet or salty fillings.
2. Sift the flour and make a well in the center. To make this bread, use self-rising flour, i.e. flour that contains baking powder. I prefer the ready-made version of this flour, but if necessary, this mixture can be prepared at home. Mix baking powder or baking powder with flour and sift twice. Follow the proportions recommended by the manufacturer. Often this is 1 tsp. baking powder for every glass of flour or 1 sachet (18 g) per 0.5 kg of flour.
3. Pour olive oil into the well in the flour. Add salt, warm water and chopped rosemary (dried or fresh). Combine the ingredients and knead for a few minutes until you get a smooth dough.
4. Level the dough, giving it the shape of a flat cake. Place chopped olives in the center. Working from the edges to the center, knead the dough for a few more minutes to incorporate and evenly distribute the filling.
5. The bread is ready to go into the oven.
6. As a final touch, apply a drawing. Alternatively, you can make a shallow cross-shaped cut in the center or press the handle of a wooden spatula several times, leaving an imprint horizontally, vertically and diagonally.
7. Place the bread in the oven or oven preheated to 180–200 degrees and bake for 30–35 minutes.
8. Australian yeast-free Dumper bread is ready! This bread is different from the yeast bread we are used to, but as an option when you need a quick, simple and tasty snack, it is great. I like to dip slices of this bread in a mixture of olive oil and a few drops of balsamic vinegar or serve with butter. Bon appetit!