Here is a great bread popular with Māori. It is similar to Māori bread but it has a starter made from potato called rewana. This will be a good cooking and science activity to do with children of all ages. You will have to make the rewana a few days before actually making the bread.
To make rewana:
1 potato peeled and sliced
1 cup water
1 teaspoon sugar
Half cup flour
Make the Rewana mixture by boiling the sliced potato in the cup of water (don’t add salt) until it is a soft enough to mash. Leave it until lukewarm. Pour it into a large preserving jar and then add the sugar and flour and stir hard until a smooth paste is formed.
Leave the jar, covered with a clean tea towel, in a warmish place ( the hot water cupboard is ideal) until it is full of bubbles
This will take 1-2 days. Don’t let it get too sour and ‘off’ smelling though.
8 cups of flour white or wholemeal)
Half-1 cup sugar (to taste)
2-3 cups cold water
Salt to taste
Put the flour, sugar and salt in a large bowl, make a well in the centre and add the rewana mixture. Mix it in well and add enough water to make a smooth dough. (Take a tablespoon off this dough for your next rewana). Knead dough for about 10 minutes on a floured board until it is smooth and firm.
Grease a large loaf tin, a camp oven or a large round cake tin. Place the dough in the baking tin and leave it until it rises half way up the sides.
Bake at 200 C for ten mins.then reduce heat to 150 C and bake for another 60-90 minutes or until shrunken from sides of tin and brown all over.
Photo by Stephen Walker (Unsplash.com )
To make a new rewana, take a tablespoon raw dough and put into a clean jar with a teaspoon sugar, some flour and some warm water mixed to a smooth paste. Let it work in a warm place until bubbly and ready to use.