Parāoa Rēwana – Māori Bread

Celebrate Wiki o Te Reo Māori (Māori Language Week) and Te Mahi Kai ‐ the language of food by making  delicious recipes such as Parāoa Rēwana – Māori Bread.

Kiera and Octavia made the class the most beautiful Parāoa Rēwana – Māori Bread

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Here is the recipe!!

Rewena Bug

Ingredients:

  • 1 medium sized potato, sliced
  • 2-3 cups water
  • 2 cups of flour
  • 1 teaspoon sugar
  • lukewarm water, on hand


Method:

  1. Cook the potato in the water.
  2. Once cooked, set the pot aside until the water is luke warm.
  3. Mash the potato, add the sugar and plain flour and combine to a thick, stiff, yet gluey texture.
  4. Transfer the mixture into a large glass jar and cover.
  5. Leave  in a warm place until the mixture forms bubbles and doubles in size.
  6. Then the bug is ready to be used.

Rewena Bread

Ingredients:

  • 5 cups plain flour
  • 6 tbsp sugar
  • 1 tsp salt
  • rewena bug, approximately 500 g or thereabouts
  • 350 mls  water
  • ½ – 1 cup of plain flour


Method:

  1. Combine the first lot of flour, sugar and salt into a large mixing bowl.
  2. Make a well in the centre of the bowl.
  3. Add all of the rewena bug.
  4. Use a wooden spoon to combine the dry ingredients and the rewena bug.
  5. Add the water to the mixture in two lots, combining the water thoroughly with the mixture each time.
  6. Use some of the second lot of flour to dust the bench.
  7. Turn the mixture from the bowl onto the bench.
  8. Start from the outside of the mixture, gently bring the mixture into the centre of itself.  Keep dusting the bench and the top of the mixture with flour, until you’ve brought the mixture together enough to form a dough.
  9. Gently knead the dough for no more than 10 minutes.
  10. Place the dough into the greased bowl.  I use either a cast iron casserole dish or huge glass bowl.
  11. Cover and place in a warm place to prove.  I usually leave the dough for 2-3 hours.
  12. Remove the dough from the bowl, and punch the dough to remove any air bubbles.
  13. Gently knead for a further 2 minutes.
  14. Cut the dough in half and place into two greased loaf tins.
  15. Cover and allow to prove for a second time.  This can be anywhere between 45 minutes to 1 ½ hours.
  16. I use a pair of kitchen scissors to make huge cuts across the top of the entire bread.  I do this to try and counteract any ‘blowout’ in case the bread hasn’t proved enough.  This isn’t exactly foolproof, but it helps.
  17. Preheat the oven to 180 degrees celcius.
  18. Bake the bread for approximately 35-45 minutes.
  19. Use a skewer to test that the bread is cooled.
  20. Turn the bread out of the loaf tins onto a wire rack.
  21. Allow the bread to cool before slicing.

 

 

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