A damper is an Austrian bread type that as far as I know has its origin in the colony area. It is a very quick bread. You just throw the ingredients together and then bake it right away. It can very easily be baked in a frying pan over a campfire.
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).