1. Preheat the oven to 180°C and lightly grease two cans with cooking spray.
2. Add the butter to a sauté pan and when its melted add the onion and garlic and sauté for 2 minutes.
3. Add the mushrooms and cook for another 2-3 minutes.
4. Then add the green pepper for a minute and season with soy sauce.
5. Remove from heat; stir in the herbs and cool for about 15–20 minutes.
6. 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.
7. Stir to mix and the make a well in the centre.
8. Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.
9. 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.
10. 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.