I have tried making roosterbrood on more than one occasion using beer, instead of yeast and failed miserably every time.
After numerous attempts with trying to make bread on the grid (usually whilst Im on a hike), I finally got fed up with my continuous flops, and decided to change my recipe.The ingredients for my flopped recipe was self raising flour,beer and salt.
I substituted the self raising flour with cake flour, and the can of beer with a tea spoon full of dried yeast, and voila, magic, I finally had an editable bread.
The bread actually rises, and is quite delicious, specially on the third or fourth day of your hike. Another huge plus is I can rather pour the beer down my throat than pouring it into a doomed recipe.
2 cups cake flour
1 tablespoon olive oil
1 tea spoon sugar
1 tea spoon salt
1 tea spoon dried yeast
approximately 3⁄4 cup luke warm water
Mix all the ingredients together and then knead the dough until it becomes soft and smooth. Be careful not to add to much water, specially when you might only have limited flour (as on a hike). Divide the dough into 4 to 6 even balls ‚and then flatten them to the desired thickness. Set aside until the dough has roughly doubled in size.
Now comes the tricky part.Place the dough on your grid over a bed of “medium” coals.If your coals are to hot your bread is going to burn on the outside and still be raw on the inside. Keep rotating and turning your bread until it has cooked evenly through. Serve warm with butter and jam.