Rēwena Bread

Directions

• Preparing your starter bug
• Roughly wash the potato, it’s all good if it still has some dirt and skin on. Cut up the potato and boil in water until it’s soft. Do not add salt!
• Strain the potato water and set aside (I put mine in a mason jar).
• Mash potato and let it cool down.
• When the potato is warm add two heaped tablespoons of the mashed potato to a mixing bowl.
• Add flour and sugar.
• Add ¾ cup of potato water (save the rest for later).
• Mix and cover with a light cloth or paper towel and keep in a warm place.
• Feeding your Rēwana Bug
• Day 1: Add ½ cup flour, 2 tsp sugar and ¾ cup warm water.
• Day 2: Add 1 cup flour, 2 tsp sugar, ¾ cup potato water.
• Day 3: Add ½ cup flour, 2 tsp sugar, ¾ cup warm water.
• Day 4: 1 cup flour, 2 tsp sugar, ¾ cup potato water.
• Day 5: The bug should look bubbly now, if not repeat day 1 and bake on day 6.
• Making your Rēwena Bread
• Mix flour and salt into a large bowl.
• Make a well in the centre.
• Place the rēwena bug in the middle of the hole and sprinkle baking soda over all
• Knead lightly for 10 to 15 minutes folding the dough over and over
• Add more water if mixture feels too firm
• Roll into a ball, and cover and leave to rise for a few hours or overnight
• To make the dough rise faster leave it in the warming drawer of the oven or on a shelf in the sun
• Sprinkle flour over a baking tray to prevent sticking and lightly spray the bread with liquid oil
• Bake at 200 degrees Celsius for approximately 40 minutes
• The cooking time will depend on how thick your bread is. Test if the centre of the bread is cooked by inserting a knife.
• ēwena bread is delicious with just a bit of butter, or eaten with a soup or stew. YUM!