A damper is an Austrian bread type that as far as I know has its origin in the colony era. It is a very quick bread. You just throw the ingredients together and then bake it right away. This recipe is one i modified from a recipe on albanyaustralia.com. I have made it in an oven and over open fire on a skillet at the larp I was at this summer. Both work great. The recipe is quite malleable and can be made both sweet and savory.
I often bake the bread with a mix of flour. At least 1/3 wheat flour to let the bread raise but the rest can be quite coarse flour such as barley, rye or spelt. With other flour types I would probably stick to 2/3 wheat and 1/3 random flour. You can also add seeds or grains to the bread, just make sure to soak them first. As for spices I have tried cumin, fresh time, Italian seasoning (oregano, basil, rosemary, time) or pepper (lots of pepper).