Quick Beer Bread

Potjie No: 3
Cooking Time: 1 hour
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550 ml white bread flour
600 ml cracked wheat
5 ml salt
1 packet instant yeast
5 ml caraway seeds (optional)
350 ml beer
30 ml honey
15 ml melted butter
100 ml warm water


  • Mix flour, cracked wheat, salt, yeast and caraway seeds (if using) in a large bowl.
  • Heat the beer slightly.
  • Mix with honey, melted butter and warm water and add to flour mixture.
  • Stir until dough becomes easily manageable.
  • Turn out onto floured surface and knead for about 4 minutes or until the dough is smooth and comes away from the surface easily.
  • Form dough into a ball, flatten the top slightly and place in buttered potjie.
  • Brush dough and inside of lid with melted butter.
  • Place lid on pot and place in a warm draughtless position for about 45 minutes until the dough has doubled in size.
  • Place pot on slow fire with a few small coals on top of lid and bake for 45 – 60 minutes or until the bread sounds hollow when tapped.
  • Turn out while still hot and serve immediately with butter.
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