Posted on : 07-05-2009 | By : Cindy | In : Maori kai, My idiot-proof recipes
1 c flour
1 tsp sugar
Peel and cut potato into small pieces. Place in pot with 1 cup water, lid on, and simmer to mashing consistency. Mash, cool and when luke warm add sugar and flour. Mix to a pikelet batter consistency. If it is too thick, add more warm water. Cover and place in a warm place for 24-48 hours to ferment. The mixture should smell yeasty and sweet.
After 24-48 hours, set aside 1 tablespoon of the dough and put into a large Agee jar. Cover and keep in warm place. Feed one day with ½ cup warm potato water and next day with 1 teaspoon sugar. This is your ‘bug’ which is the base for making future loaves of rewena. Skip this step if you only want to make one loaf.
5 cups flour
1/2 tsp salt
1 tsp baking soda
Mix flour, salt and soda. Pour in rewena from step 1 and mix. Add more water if necessary. Knead 10 mins.
Put in greased dish and set in a warm place to rise.
Place in cold oven and bake at 150-180C for 1 hour. This allows the bread to rise a bit more as the oven temperature rises.
For more on making Rewena see:
My rewena trial and error tryout [disaster!]