Rewana Bread

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.

Rewana 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.

Bread.
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.

 

3 Replies to “Rewana Bread”

  1. Thank for reminding me to make this. I am going to try cooking it in the breadmaker so the children at the centre can see it cooking.

  2. Hi just made this up to the kneading stage and realised no cooking time or oven temperature was included. Will have to wing it!

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