Glad you use trivets and recomend their use. Lots of people do not use them. I find it is the only way to bake bread. Thanks for the recipes they will be made soon.
Great episode Ronny, love a fresh damper in the bush, not had your savory version before but its worth a go i reckon. We made one up North in the Queensland bush a month back and put an entire brie disc in the top and let it spill over like a volcano. Was awesome. Good stuff. BTW MC Hammer called, he wants his tracksuit pants back! You can't touch them.....Cheers Moose.
I just made up the savory damper this afternoon as my first camp oven bread attempt and aside from being a bit salty (my fault) it was great. I presume self rising flour is similar to bisquick here in the US but it looks like its regular flour with baking powder and salt added (thats where I put in too much salt).
If you can get premixed scone flour , try it , just mix the required quantity according to the instructions on the packet , all it needs is water , add some grated cheese to the mix then sprinkle more cheese on top , or for sweet scones add a little sugar + chopped dates ( soak the dates in the mix water ) and raisins , or what ever you like then cook in the camp oven as per usual , a big camp oven will take a whole kilo of mix . Tip : get in first or miss out !!
I want that Dutch oven! I really like the curved bottom but it’ll be A LOT of money to get it delivered to the US. About 4 times the price of a comparable US made oven.
God Stuff Ronny in the past we've done garlic dampers some turned out awesome get good quality tube garlic makes all the difference. BTW did you use trivet for bread and 2nd damper?
I am def no baker but ....cover your hands in oil and dough won't stick to your fingers as easily..If you want really fluffy bread prove it in a warm spot and the more you beat it down and let it prove again the lighter the bread will be..3 times max...if you have all day to make bread that is..great vid mate
+Christian Ward the oil is a good idea at home but not in the bush it takes too much water to wash off. With the dough you can wait a while and just rub the hands together. But if plenty of water around yeah would be a great idea 👍
Moments of Gracee it's unleavened bread. Popular "back in the day" with bushy types because it is about as simple as you can get for ingredients. Typically you just cook it by making the dough and dumping the dough into some hot coals and then covering it with coals then just dusting the ash off when your done since camp stoves were pretty much a luxury item when travelling by horse😬
The origins in Australia date back to the indigenous population (the 'First Australians aka Aborigines) who crushed various seeds after drying them - often over their fires (depending on the time of year and the seeds that were most common at the time eg the seeds of various grasses, bushes and trees) to which they then added water, and as per above, the resulting dough mixture was thrown onto hot coals and cooked. Later versions (post colonisation) incorporated self raising flour which make them akin to scones.
7 ปีที่แล้ว
Perfect ronni you put those jabronie so called master chefs to shame. Love the damper with salami.
![เกิดใหม่ทั้งทีก็เป็นสไลม์ไปซะแล้ว ซีซั่น 3 - ตอนที่ 70 [ซับไทย]](http://i.ytimg.com/vi/IbBEqbse4Oo/mqdefault.jpg)
Glad you use trivets and recomend their use. Lots of people do not use them. I find it is the only way to bake bread. Thanks for the recipes they will be made soon.
Now I’m hungry and excited for my next trip… Thanks mate!
It's cool you've made this video. I've been baking bread in a camp oven lately.
Fantastic Video, thank you, great job, you're a great bush chef!
Now i am hungry. Thanks Ronnie.
I love Dad's reaction. 😂
Love old Ronny vids! 🇨🇦
Great meals don't have to take hours.. nice work!
Spot on mate. I always enjoy the camp skills vids. Try some honey instead of the sugar too. Thanks.
+Bug out vehicles UK Torn Apart self sufficiency. Yeah using honey makes for an awesome sweet damper the kids love em. I add raisins as well.
Great episode Ronny, love a fresh damper in the bush, not had your savory version before but its worth a go i reckon. We made one up North in the Queensland bush a month back and put an entire brie disc in the top and let it spill over like a volcano. Was awesome. Good stuff. BTW MC Hammer called, he wants his tracksuit pants back! You can't touch them.....Cheers Moose.
hahahaha :D
I just made up the savory damper this afternoon as my first camp oven bread attempt and aside from being a bit salty (my fault) it was great. I presume self rising flour is similar to bisquick here in the US but it looks like its regular flour with baking powder and salt added (thats where I put in too much salt).
Thanks for the inspiration. Definately going to give that last damper a shot.
Definitely gonna try the last one!! Cheers Ronny.
Fun video with tasty food, always love your videos.
hey ron, loved the bread here is a tip mate , add a 2 table spoons of skim milk powder to ya recipe
If you can get premixed scone flour , try it , just mix the required quantity according to the instructions on the packet , all it needs is water , add some grated cheese to the mix then sprinkle more cheese on top , or for sweet scones add a little sugar + chopped dates ( soak the dates in the mix water ) and raisins , or what ever you like then cook in the camp oven as per usual , a big camp oven will take a whole kilo of mix . Tip : get in first or miss out !!
I'll give that a go mate.
Good video! Can't wait for your Kimberley series. Was good to meet you and see the car at the Caltex servo in Broome!
+Luke K ahh that was you 👍
Bush bakers please note: Emphasis on cruiser! Bread fails if you put it under a Patrol. (Turns out like a Patrol - flat and incapable of rising) 😎
I was going to ask does it have to be a land-cruiser.. i fear my Suzuki Jimny may not be enough... haha
888johnmac - Sorry mate it does. You end up with 'Pretend' bread 🤓 (Just fukkin with ya mate)
Just kidding guys ... Nothing wrong with the Ol' Jimny! Someone's gotta provide the rest of us with a car to snatch, winch, repair and tow 😀😀😎
hahaha Gold.
looks great Ronny
Great tips Ronny! I'll make these breads on my next trail! Thanks!
(Excelentes dicas Ronny! Vou fazer esses pães na minha próxima trilha! Valeu!)
Bread recipe looked great, surprised you did not knead the dough and do a couple of risings, still turned out fantastic, great video :>
Hi fellow aussie, love your demper recipe.
Thanks for that bloke.
Good work old mate!
I want that Dutch oven! I really like the curved bottom but it’ll be A LOT of money to get it delivered to the US. About 4 times the price of a comparable US made oven.
Nice to see Brian again. How's his jeep coming along?
still a loan motor in the Jeep, not sure when it will be ready.
Nice one, thanks.
Snow Peak 26L made in japan
is all you need
God Stuff Ronny in the past we've done garlic dampers some turned out awesome get good quality tube garlic makes all the difference. BTW did you use trivet for bread and 2nd damper?
Looks like the opening scene from crocodile Dundee
Malcolm Douglas also used the Landcruiser as the secret ingredient :P
great can you do it in an frying pan etc
Have you tried to do one in the Weber q?
Enjoyed that beer was more precious than water.
I am def no baker but ....cover your hands in oil and dough won't stick to your fingers as easily..If you want really fluffy bread prove it in a warm spot and the more you beat it down and let it prove again the lighter the bread will be..3 times max...if you have all day to make bread that is..great vid mate
+Christian Ward the oil is a good idea at home but not in the bush it takes too much water to wash off. With the dough you can wait a while and just rub the hands together. But if plenty of water around yeah would be a great idea 👍
fair enough ...if you use olive oil it makes great moisturizer...just an idea mate...best wishes to you guys.
What the heck is damper? Never heard of it here in the US.
Gunna have to try it.
Moments of Gracee it's unleavened bread. Popular "back in the day" with bushy types because it is about as simple as you can get for ingredients. Typically you just cook it by making the dough and dumping the dough into some hot coals and then covering it with coals then just dusting the ash off when your done since camp stoves were pretty much a luxury item when travelling by horse😬
Moments of Gracee mate ya don't know what ya missing 👍
The origins in Australia date back to the indigenous population (the 'First Australians aka Aborigines) who crushed various seeds after drying them - often over their fires (depending on the time of year and the seeds that were most common at the time eg the seeds of various grasses, bushes and trees) to which they then added water, and as per above, the resulting dough mixture was thrown onto hot coals and cooked. Later versions (post colonisation) incorporated self raising flour which make them akin to scones.
Perfect ronni you put those jabronie so called master chefs to shame. Love the damper with salami.
I really like that table. Where can I get one?
What size camp oven did you use?
Is Ronny sponsored by Asahi? I'd be putting great northern in my damper haha. Cheers.
hahaha I wish
what happened to your maxtrax???
Next challenge: Scones from scratch...none of that premix mate.
Take your time with camp ovens, flame can ruin a great days meal...
That rock looks like one of Kent Survivals turds.
I imagine. Lad eats a lot of meat.
Where's the VEGEMITE???
Please restate your ingredients as you use them.
Sucks when you run out of beer on the trail.
tell me about it :/
My kinda content :)
Ronny he didn't say he liked it he didn't say it was good he said not too bad when you're on the bush in your hungry everything is not too bad LOL
You Aussie's drink some strange beer!
pop up ronny is your nick name now bro , lol next vid i wanna see ya pop in from the top of the screen lol
hmmm need to find a 90 degree angle tree branch first :)
ya bloody drop bear lol
+DEVIANTAUDIO hahahaha
Will hurt when you poop.