Damper bread, bush bread or seedcake are all terms for an Australian iconic food made for generations. This version of mine is an Aussie beer damper and cooked in a Weber kettle over lump charcoal.
Unlike Vegemite, this won’t make your lips pucker up like you have eaten a cup of salt, but will have you coming back for more. It is such a versatile bread to make, savoury or sweet, it can be used to soak up all gravy from stews or if you have made a sweet version, add some butter or even some jam and cream.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
#bbq #bread #damper #smoking #weber #australia #schueysbbq
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Main Ingredients:
3 ½ cups of self raising flour
1 teaspoon of table salt
2 tablespoons of maple syrup
50 grams of unsalted butter
½ cup of milk (plus a teaspoon for brushing on bread before baking)
1 ¼ cups of beer (add one cup first and add more if needed)
Items Used:
57cm (22”) Weber Kettle
Chimney starter
Charcoal basket
Lump charcoal
Heat proof gloves
Pizza tray
Feeds: 4 to 6
Style of cooking: indirect baking
Preparation Time: 40 minutes
Cook Time and temp : 45 minutes at 180c (356f)
Rest Time: 2 minutes
Cuisine: Australian
Hydration: 2 x beers
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With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.
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