I was taught to bake this by my grandmother in the open coals…the best time to cook is after the fire has burnt down and its all the hot coals, and her secret was if sticky when kneading, add more flour so at the end you can hold it up and it doesn’t break.
What you need for a savoury style
• Flour but I do use Self Raising (about 2 cups)
• A pinch of salt
• 2 teaspoons of sugar
• 1 teaspoon of Olive Oil, extra Virgin the best
• X2 Garlic Glove and some herbs
• Slice finely 10 olives (cut out the seeds)
• I do add quite a bit of grounded black pepper
• Sesame seeds (as many as you want). I do like l them already slightly toasted (makes it crunchy)
• If you have milk, add ¾ a cups and or water
• Add all the dry ingredients together including Olive Oil and mix
• Start kneading the bread and add the milk or water…
• When cooked in ashes you need to flatten the area with a flat stick; pat it down.
• Place the mixture for about 10 minutes on the ashes
• Then cover the whole damper and its top with the ashes and cook for about 20 to 30 minutes
You often tell when it’s just right by tapping the damper and it will sound hollow, and surprisingly the ashes will brush off when it’s ready.
Cooking with Alfoil
More recently I have still cooked in the ashes but wrapped the damper in aluminum foil. You need to wrap about six times around and it takes a lot quicker to cook and seems to hold the garlic a lot better, comes about a bit more moist. (But its better if you’re camping and don’t have any butter…)
Or you can oil a camp oven and stick it in there.