I seem to have caught the baking bug, my damper bread was a success so I thought I would try some more. I have mentioned in my posts about bread culture, how for some it is a necessity, for others a luxury, some countries a meal would not be served without bread, Turkey for one. I thought it was about time I had a go with a local, well nearly local bread, Rewena, a Maori yeast free bread. Across cultures bread is a staple, these days we can choose alternatives but I hope we always keep traditional recipes going.
I found a number of recipes some traditional and some adaptations. This is one I am going to try. As rewena bread is yeast free you make the ‘bug’ the raising agent from the potato.
1 cup flour
1 teaspoon sugar
1 cup water
5 cups flour
1 teaspoon salt
1 teaspoon bicarb soda
- Peel and dice potato. Place in pot with 1 cup water, cover and simmer until mashing consistency. Mash and cool to lukewarm then add flour and sugar. Mix to a firm texture then cover and allow to sit in a warm place for 24-48 hours.
- After 24-48 hours, set aside on tablespoon of dough in a large Agee jar. Cover and keep in a warm place. Feed one day with a 1/2 cup of warm potato water then the next day with 1 teaspoon of sugar. This is your “bug” which is your base for making future loaves. Skip this step if you are only making one loaf of rewena bread.
- Mix 5 cups of flour, 1 teaspoon of salt and 1 teaspoon on bicarb soda. Pour in rewena from step one then mix. Add more water if needed. Kneed for 10 minutes. Put in a greased dish then set in a warm place to rise. Place in a cold oven (do not preheat) and bake at 180 degrees C for one hour. This allows the bread to rise further while oven warms. (Allrecipes Au)
If you fancy making this a wholemeal version have a look at this blog