Aussie beer damper bread cooked in a Weber

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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