Pot Brood Recipes

Easy Pot Bread

Here we use a flat bottomed cast iron pot.

500 g self raising flour

1 packet brown onion soup powder

1 tin beer (as you can see, this is a guy thing!)

1 ml salt

Combine all the ingredients and place in a greased flat-bottomed pot. Cover with the lid and bake in an oven at 180C for 45 minutes.

Whole-wheat Pot Bread

500 ml natural yoghurt

390 g whole-wheat flour

120 g cake flour

5 ml baking soda

5 ml brown sugar

5 ml baking powder

5 ml salt

Mix all the ingredients thoroughly. Shape the dough into a round bread and place in a well greased flat-bottomed pot. Grease the lid and cover the pot with it. Bake the bread for approx 1 hour over the coals placing coals on top of the lid as well.

Whole-wheat Beer Bread

600 ml beer (that guy thing again!)

250 g whole-wheat flour

250 g cake flour

20 ml cream of tartar

10 ml baking soda

5 ml brown sugar

3 ml salt

Mix all the ingredients thoroughly and place in a well greased flat bottomed pot. Grease the lid and cover the pot with it. Bake the bread for approximately 1 hour over the coals, placing some coals on top of the lid as well. Remove the pot from the coals and leave the bread to stand in the pot for 10 minutes. Turn out onto a cloth and serve with butter.

Special Pot Bread

500 g self raising flour

1 can beer (as I said before, a guy thing)

pinch salt

handful sunflower seeds

1 tin (140g) mealie kernels, drained

handful grated cheese

1 medium onion, finely chopped

freshly chopped parsley

1 hard-boiled egg, mashed

Mix self-raising flour, beer, salt, sunflower seeds and mealies. Knead thoroughly. Spoon the mixture into a flat bottomed pot and cover with the lid. Set aside for 1 hour. If the sun is warm, leave the pot outside. Make two slits across the top of the bread, stuff with cheese and onion. Sprinkle with parsley and bake in pre-heated oven at 170C for 45 minutes. Garnish with egg once ready