This year for our annual Australia Day BBQ I was put in charge of the bread, and what better way to celebrate all that is Australian than with a good chunk of damper.

The history of damper goes back to the early settlement of Australia when people would travel in remote areas for weeks or months at a time with only basic rations. The damper was normally cooked in the ashes of the camp fire but you can get good results using the “Camp Oven” technique of baking the damper in a cast iron pot in your home oven.

The combination of both white bakers flour and wholemeal flour gives this bread a more “rustic” feel.

Makes 1 Loaf

What you’ll need ...

375g white bakers flour
125g wholemeal flour
4 teaspoons baking powder
1 teaspoon salt
375ml milk, plus extra to glaze
30g unsalted butter

How to make it ...

1.       Take cast iron pot (with a lid) such as a a Le Creuset or Le Chasseur. Put it in the oven and pre-heat to 220 Celsius

2.       Sift together the flours, baking powder and salt in a large bowl

3.       This stage calls for you to “rub” the butter into the flour with your fingers, but its easier to cheat and put the flour mixture in a food processor. Cube the butter and give it a couple of wizzes and the mixture should resemble fine bread crumbs. Return this to the bowl.

4.       Make a well in the middle of the flour and stir in the milk and give it a good mix until well combined. The mixture should be quite sticky.

5.       Turn the dough out onto a well floured word surface and give it a good knead for 2-3 minutes until nice and smooth.

6.       Form into a tight ball and cover with a clean tea towel. Let it rest for 20 minutes.

7.       When your oven it nice and hot and you are ready to bake gently brush some milk over the loaf as a glaze.

8.       Use a sieve and gently dust the top of the loaf with some extra flour

9.       Take a serrated knife and score the loaf (do something decorative) about 2 cm deep

10.   Now ... BE VERY CAREFUL as the cast iron pot will be VERY HOT.

11.   Carefully (use oven mits) remove the pot from the oven, take off the lid and gently slide the loaf into the pot (use a big spatula).

12.   Put the lid back on and pop it in the oven for 20 minutes

13.   Remove the lid, drop the temperature down to 180 and bake for a further 20 minutes

14.   Remove the cast iron put from the oven and use a spatula and tongs to remove the loaf without burning yourself.

15.   Put the loaf on a wire rack and let cool for 40 minutes before carving.

16.   Serve with extra butter or golden syrup and enjoy!