Damper bread is a traditional Australian no-yeast bread, and this version is a rustic take made with beer, crispy bacon, and aromatic rosemary.
About the Damper Bread
History and tradition:
Damper is a rustic Australian bread, first baked by stockmen and travellers in the 19th century during long journeys in remote parts of Australia. With little more than flour, water, and sometimes milk, they made a simple dough and baked it over campfire coals or in the ashes. It was eaten with billy tea, golden syrup, or meat from the fire, and became a practical way to make fresh bread while travelling.
Damper is still very much part of Australian life, whether baked in the oven, on the barbecue, or cooked over a campfire. It’s a bread that invites sharing. Some still make it the old-school way when camping – wrapping the dough around sticks and roasting it over the fire.
This recipe:
In my version, I kept the traditional no-yeast base but used beer instead of water, which gives the dough both flavour and a slight rise. I added crispy bacon and fresh rosemary. The result is a savoury, aromatic loaf with a golden crust and a soft, tender crumb.
Ingredients for no-yeast bread with beer
- flour – Buy self-raising flour, which is traditional for damper. If you can’t find it, use plain white flour (250g) and add 2 ½ teaspoons of baking powder.
- bacon – Use lean bacon, thinly sliced, so it crisps well and doesn’t release too much fat into the dough.
- beer – Lager works best, use your favourite. Avoid dark or bitter beers, as they can make the bread heavy or overpower the flavour.
- rosemary – Use fresh, but if it isn’t available, use dried rosemary. You can replace it with another herb you like, but rosemary pairs especially well with bacon.
- sugar – Use regular white sugar; it balances the flavour of the beer without making the bread sweet.
- black pepper – Use freshly ground; adjust the grind to your taste.
Love no-yeast bread? Check out my delicious Texas Corn Bread
How to make no-yeast damper bread with beer
Prepare the bacon
- Dry-fry the bacon (or pancetta) in a pan over medium heat, without adding oil, until it turns golden and crisp.
- Transfer to a plate lined with kitchen paper to absorb excess fat and let it dry slightly. This step helps the bacon stay crisp and prevents excess moisture from going into the dough.
- Put the fried bacon into a small food processor together with the fresh rosemary. Pulse until coarsely chopped.
Tip: If you’re using dried rosemary, skip this step and add it directly to the flour later.
Make the dough
- Sift the flour into a large mixing bowl. If you’re using plain flour, add the baking powder at this stage, along with the sugar and freshly ground black pepper. Stir to combine.
- Add the chopped bacon and rosemary mixture to the bowl and mix it lightly through the flour so it’s evenly distributed.
- Pour in the beer a little at a time, mixing with a fork as you go so the liquid absorbs evenly. Keep adding gradually until the dough comes together.
- It should form a soft ball that doesn’t stick to your hands. If it feels too wet from the beer, sprinkle in an extra spoonful or two of flour until it holds together.
- Transfer the dough onto a floured surface and knead gently for about 2 minutes. Shape it into a ball.
Variation: Instead of shaping one large loaf, you can roll smaller pieces of the dough into thick lengths and wrap them around metal skewers or clean sticks. Bake them in the oven for about 7 minutes, until golden and cooked through, or outdoors over hot coals. This reflects the traditional way damper was often cooked on sticks over a fire, and it also makes a fun option for parties, picnics, or camping.
Bake the Bread
- Bake at 200°C for 15–20 minutes. If you’re making a double batch, increase the baking time to about 30 minutes.
Serving suggestions
Traditionally, damper was eaten warm and pulled apart by hand. Stockmen and travellers often had it with golden syrup, treacle, or honey when available, or with stews and billy tea around the fire.
Today in Australia, damper is still served warm with butter, golden syrup, jam, or honey. Savoury versions are eaten with soups, stews, or barbecued meats. At campfires, it’s sometimes cooked on sticks and eaten straight away with butter or syrup.
I served this no-yeast damper bread with small portions of salted butter and with spicy Avocado Salsa, a fresh, punchy side that balances the savoury bread.
While you are here, try these tasty Australian recipes 🇦🇺:
Rissoles – beef and vegetable patties
Snags – sausage in a bun
Recipe Card
No-Yeast Bread with Beer and Bacon – Aussie Damper
Ingredients
This is for one small loaf, about 370–400 g baked weight
- 3 thin slices of bacon
- 1¾ cups self-raising flour (250 g) - or plain flour plus 2-3 teaspoons of baking powder
- 180-200 ml beer ( lager)
- 2 tsp fresh rosemary leaves - or 1 tsp of dried rosemary
- 1½ tsp sugar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Dry-fry the bacon (or pancetta) in a pan over medium heat until golden and crisp. Transfer to kitchen paper to drain.
- Pulse the bacon with fresh rosemary leaves in a food processor until coarsely chopped. (If using dried rosemary, add it later with the flour.)
- Sift the self-raising flour into a large bowl. If using plain flour, add baking powder, sugar, salt, and pepper. Stir to combine.
- Add the chopped bacon and rosemary to the sifted flour.
- Pour in the beer gradually, mixing with a fork until the dough comes together. Add it slowly; if the dough feels too dry, you can mix in a little more beer until it holds. Shape the dough.
- Place the dough on a floured surface, knead gently for 2 minutes, and shape into a ball.
- Transfer to a greased baking dish or tray. Bake at 200°C for 15-20 minutes, or about 30 minutes for a double batch.
- Best served warm with salted butter, avocado salsa, or alongside grilled meats.