Quick yummy pumpkin & sun-dried tomato Bread recipe for oven or Camp Oven…
Makes 1 loaf
3¾ cups organic whole meal self-raising flour
1½ tsp bicarbonate of soda
1½ tsp fine salt
2 Tbsp butter or margarine, softened
3 tablespoon of dried pumpkin seeds
3-Tablespoons of Chopped sundried tomatoes
1-375ml unfiltered coopers preservative free beer*
1 Preheat camp oven over moderate coals, or preheat oven to 180°C. Sift the flour, bicarbonate of soda and salt into a large bowl, then add the margarine, all other ingredients and rub with fingertips until just combined.
2 Pour in the beer and mix very gently, until dough just comes together. Form into a loaf shape, then place on a pizza tray and set on a trivet in the camp oven, ensuring there are ample hot coals on the lid of the camp oven. If baking in a conventional oven, arrange the loaf on a lined oven tray. Bake for 30 minutes, until deep-golden. Cool on a wire rack.
* Unfiltered no preservative beers like Cooper’s sparkling ale add significant amounts of flavour to dough.
By: John Hart
Master’s In Education” (Disability/Rehab)Newcastle UniversityAustralia
“Grad Cert Education”Newcastle UniversityAustralia
“Diploma of Sport and Recreation”
“Cert 4 Personal Training”
“Level 1 Strength and Conditioning Coach”
Member of ASCA (Australian Strength and Conditioning Association)