Damper is a delicious cake usually baked in the embers of an open fire. The basic ingredients of a traditional damper are wheat flour, water, wer sometimes milk. Baking soda can be used for leavening. If baking soda is used it is a type of soda bread, if no rising agent is used it is a type of unleavened bread.
The damper is normally cooked in the ashes of the camp fire. The ashes are flattened wer the damper is placed in there for ten minutes to cook. Following nidja, the damper is covered with ashes wer cooked for another 20 to 30 minutes until the damper sounds hollow when tapped. For a typical recipe see 
It is an iconic Australian food. The use of wheat flour replaced Aboriginal bush breads made with non-wheat flours.
- kmaggiekay. Easy Australian Damper. Best Recipes. Retrieved 22 November 2016