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



1 ½ peeled sliced potatoes






  • 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


5 cups flour

½ cup sugar

4 or 5 cups rewena starter

Warm water



  • 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.


We also made the butter to go on our bread.