Beer bread

Beer bread

By
From
A Year of Practiculture
Makes
1 loaf
Photographer
Rohan Anderson & Kate Berry

Isn’t it usually the case that you have a supply of beer when you’re also sitting around a campfire? It’s almost like beer bread was meant to be made when camping. It’s super-easy to make and produces a lovely loaf. When you’re heading out bush for a few days, some beer and self-raising flour can make you fresh bread and make your camp feel a little more homely. Beer with no added sulfites makes a nice bread, but most beers would do the job. I’ve never made it with a heavy beer like a stout; I just use what I drink, which is a dry lager. Unless it’s whisky. Which isn’t beer.

Ingredients

Quantity Ingredient
450g self‑raising flour
375ml beer
3 tablespoons dried oregano or thyme, plus extra for sprinkling
1 tablespoon olive oil
pinch semolina
30g butter

Method

  1. Mix the flour, beer and oregano in a large bowl until they form a dough.
  2. Splash a glug of olive oil in the camp pot, add the semolina, and rub the mixture all over the inside of the pot.
  3. Pour the bread mixture into the oiled pot. Sprinkle over the extra dried oregano. Pop a knob of butter on top of the loaf and put the lid on the pot.
  4. Sit the pot on a bed of hot coals and cook for approximately 35 minutes, or until a nice crust has formed on the outside but the inside is soft and fluffy.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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