Rēwena Bread
Difficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
- Bug (starter)
1 tsp sugar
1 cup water
2 cups flour
1 medium potato, dicied
- Bread
5 cups flour
1 tbs salt
1 tbs baking soda
1-2 tsp sugar
1 cup of your rēwena bug
Directions
- 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.
- Rēwena bread is delicious with just a bit of butter, or eaten with a soup or stew. YUM!
Notes
- Rēwena (Māori bread) is a favourite and goes well with many meals or on its own as a snack. The recipe is simple and great way to teach children about baking. First part of the recipe is the making of a ‘bug’ (starter) that helps the bread rise without yeast.
