Preheat the oven to 180°C and lightly grease two cans with cooking spray.Add the butter to a saute pan and when its melted add the onion and garlic and saute for 2 minutes.Add the mushrooms and cook for another 2-3 minutes then add the green pepper for a minute and season with soy sauce.Remove from heat; stir in the herbs and cool for about 15 – 20 minutes.In a large mixing bowl, sift together the self-rising flour, the brown bread flour, salt and baking powder, tipping the kernels into the flour mixture.Stir to mix and the make a well in the centre.Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.Turn it out onto the counter and lightly knead until the herbed mixture is well distributed with the dry ingredients and a dough is formed. Divide in two and transfer each into the prepared tins for steadiness and place on a baking tray and bake for 40-45 minutes until cooked.Tip:Place the baking tray in a rack that is one below the centre so you are not so close to the top element.Reprinted with permission of Siba Mtongana and Food Network South Africa.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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