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 34 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.

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