Rēwana Bug Starter & Bread Recipe

Ingredients

Rēwana Bug

• 1 medium sized potato sliced

• 2-3 cups water

• 2 cups flour

• 1 tsp sugar

• lukewarm water, on hand

Rēwana Bread

• 5 cups flour

• 1/4 Cup sugar

• 1 tsp salt

• 1tsp baking soda

• Rēwena bug, approx 500g

• 350mls water

Method

Rēwana Bug

1. Cook the potato in the water. Once cooked, set the pot aside until the water is luke warm

2. mash the potato with the sugar and plain flour. Continue mixing until a gluey texture forms

3. Transfer the mixture into a large glass jar and cover. Leave in a warm place until the mixture forms bubbles and doubles in size. This can take up to 4 days so this needs to be made in advance.

Rēwena bread

1. Once the bug is ready, combine the first lot of flour, sugar and salt and baking soda into a large mixing bowl, make a well in the centre of the bowl and add the bug.

2. Add water to the mixture in two lots, combining the water thoroughly with the mixture each time.

3. Turn the dough onto a flour dusted bench, and gently knead the dough for no more than 10 minutes. Until it comes together

4. Place the dough into a well greased dish that you will be baking it in, cover and leave in a warm place to prove (Generally 2-3 hours).

5. Once the doughs doubles in size put into a preheated oven at 180 degrees, and bake the bread for approximately 45 minutes.

6. Once Cooked if you give the top a knock it should have a hollow sound when you tap it

7. Wrap in two tea towels and place in an insulated reusable bags from the supermarket, these work really well.

8. This will help make your Rēwana soft from the moisture wait 20-30min (if you can wait that long) before cutting and serving

Pārekareka!☺️ (Enjoy!)