My Reviews (10)

Maori (Rewena) Bread

This is a traditional Maori yeast free sour-dough bread. This recipe includes the first loaf, and the bug for your next loaves.
Reviews (10)

08 Sep 2013
Reviewed by: AhoraEtWNerraw
@ Jasanda>> You need to wrap the bread in a DAMP CLOTH once it is cooked to soften the outside of the loaf.. Traditionally, Maaori do NOT put Bicarb Soda in it as it does NOT need it.. It will go Grey, and make sure you add a teaspoon of sugar to the Rewana at least a good Hour and Half (or night before) BEFORE you use it to activate the levener agent (Hence the word Rewana) .. If it was heavy, watch that you do NOT knead toooo long.. I use a knife to mix the flour with the Rewana plant then once mixed through, give it a quick knead.. I also prefer to allow the dough the full Hour and Half for rising, shape it let rest another Half Hour then put in camp oven cooker (which is what it is traditionally cooked in) or baking dish, Make slits in the top of bread so it doesn't burst while cooking and cover with Tin Foil or a lid for the first hour of baking in the oven.. The Rewana plant is kept for generations in Maaori families.. Hope this helps and anyone else who reads..
12 Oct 2012
Reviewed by: JASANDA100
The medium sized potato I used meant that I ended up with 1 cup potato mashed into 1 cup of the cooking water to which I added 1 cup of flour. I don't know if that was too much potato or not. I grew it for several days and it got a good sour smell and some bubbles, it went a grey color and the finished bread was heavy. We ate some of the crust when it was still warm from the oven but threw the rest out the next day as it wasn't a light fluffy bread we hoped for. I might give it another try one day.
08 May 2012
Reviewed by: JuliettevanSon
The flour you need to use is plain flour. As for using the bug, just start at step 3, and use all but 1 or 2 tablespoons of your bug. Feed that, and repeat. You can have a fresh loaf every few days. Does that answer your question?
13 Jan 2014
Reviewed by: kirihiri
Which flour is used please, plain or self raising? Thank you
15 Feb 2014
Reviewed by: Wakaroa
Ka mau te wehi korua, maku tenei rewana taputapu e whakamahi, tena rawa atu.... Wakaroa
19 Apr 2014
Reviewed by: GlenGeorge
What do you feed the bug? How often? Thanks
23 Apr 2014
Reviewed by: nanawiki
ahoraEtWNerraw. Perfect recipe - I have made the bread over and over again, having received the bug from my loving whanau. Always save a little bit of dough as a starter for the next bread, and add 1 tsp of sugar, about half a cup of flour and some warm water, mix ingredients and if you are not going to bake again for at least a week, store in the fridge until required, stand in warm water, add a tsp of sugar (I also grate some potato into the mix, and add some wartm water). And its all go again!
01 Mar 2018
Reviewed by: LiszBodsworth
Have my bread rising... but a query about the starter. You say add potato water, do you mean potato mashed into water as initially, or do you mean the water that potatoes have been boiled in?
16 Sep 2014
Reviewed by: gkg
OOh exciting seeing this recipe. Will def try it in the new house with the log burner. BUT - how do you use the BUG for your second loaf please?
19 Dec 2013
Reviewed by: karen.reenberg032
kia ora, tautoko that one aroha. Bicarb soda isnt needed as thats what the potato bug s for to help rise, it works like yeast.


Recently Viewed Recipes

Recently Searched Recipes