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.
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
- 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.