Friday, September 22, 2006

Ah..the smell of fresh Binga Bread

Time for some fresh bread for the weekend....I was going through some recipe books to work out the menu for all the girls coming to the Material Obsession retreat next week and in an old book found the recipe for bread originally made by my mother-in-law. She helped run a camp called Mt Binga (north of Brisbane, Queensland, Australia) for students and made bread for them each morning. The recipe has made it into the Classic Country Cooking (Traditional Australian Fare) book by Lady Flo Bjelke-Petersen who was the wife of an infamous state premier of Queensland, Australia. Her granddaughter attended the camp and learnt to make this bread. My husband swears by the bread (originally made in an old large wood fired oven on the farm) and said it was so heavy that you only needed one piece to fill you up but it tasted so good fresh out of the oven. Well here is it. Enjoy. :)

38ml dry yeast (a medicine glass full)
2 teaspoons sugar
1 kg plain flour
500g fine wholemeal flour
500g coarse wholemeal flour

Combine yeast, 3/4 cup of warm water and 2 teaspoons of sugar. Mix and let stand until light and bubbly. Add to flour, then add 4 1/4 cups warm water and knead well. Cover with a cloth and place in a warm place to prove. When risen to double its original size, knead and shape into about 3 loaves. Cover with a cloth and prove again. Place in a pre-warmed, moderately hot oven (200-230 degrees C) for 25-30 minutes until golden brown.