Some of us read an article in a school journal (Part 1 Number 4, 1987) called Making Rewena Bread.

As we are investigating change and how different materials react, we decided to make this bread.

Here is the recipe.

Rewena Bread

Starter

Ingredients:

1 ½ peeled sliced potatoes

Water

Flour

Sugar

 

Method:

  • Boil a potato in one cup of water and mash it without draining off the water.
  • Let it cool until lukewarm
  • Place the mash in a glass bowl and stir in 2 cups of flour, 1 tsp sugar and half a chopped-up raw potato
  • Cover it and leave in a warm place overnight
  • On day 2, stir in one third cup warm water. Cover it again and put it back in its warm place
  • On day 3, stir in a tsp sugar and a very heaped tbsp flour. Cover it again and put it back in its warm place
  • Keep switching what you add: one day water, the next day, sugar and flour
  • After a week or two, the rewena starter will turn frothy like a thickshake. When this happens, it is ready to use

 

Making the Bread

Ingredients:

5 cups flour

½ cup sugar

4 or 5 cups rewena starter

Warm water

 

Method:

  • Put the flour and sugar in a bowl. Make a well in the centre and pour in 4 or 5 cups of the starter (I strained it first)
  • Stir everything together and add warm water until a dough forms. Divide the dough into 3 or 4 balls
  • Sprinkle some flour onto a board and knead each ball for about 10 minutes – until it becomes firm and springy
  • Put the dough balls into a greased cake tin. Cut a deep cross into the top of each ball
  • Leave the tin in a warm place. The dough will swell up and double in size. This will take an hour or two
  • Heat the oven to 165oC. Bake the bread for 20 to 30 minutes

We followed the procedure – we are learning about procedural writing too.

SUCCESS!

We also made the butter to go on our bread.