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Rewana bread

Make your own fresh rewana bread using ingredients you have at home. This recipe is available in English and Te Reo Māori.

Ingredients
  • 4 cups plain flour (4 kapu paura tōkau)
  • 2 Tbsp sugar (2P huka)
  • 2 cups Rewana Starter Bug (2 kapu whakaohooho rēwana)
  • 2 cups lukewarm water (2 kapu wai mahana)
Method
  1. 1. Add all dry ingredients into a bowl, make a well in the middle (Whakaurua ngā kai maroke katoa ki tētahi oko, keria mai he rua ki weanga).
  2. 2. Add all wet ingredients and combine. Mix well (Āpitihia ngā whakaurunga mākū, ā, whakaranua. Kia pai te whakaranu).
  3. 3. Place on a floured bench and knead gently for 5-10 minutes or until it is not sticky (Whakatakotohia ki tētahi papa kai, he paura o runga, ā, āta pokepoke mō te 5-10 meneti, kia maroke mai rānei te hanga).
  4. 4. Place in a greased Umu or deep baking dish (Whakaurua ki tētahi Umu, ki tētahi oko tunu hōhonu rānei kua whakahinutia).
  5. 5. Cover with a tea towel and allow to rise until double in size (Kapia ki tētahi tītaora, ā, tukua kia piki haere, kia pūrua te rahi).
  6. 6. Cook from a cold oven, set temperature at 150c for 45 minutes (Tīmatahia te tunu i te oumu makariri, whakatauhia te mahana ki te 150 tākiri mō te 45 meneti).
  7. 7. Once cooked, wrap in a wet tea towel and allow to cool before cutting (Kia māoa, tākaia ki te tītaora mākū, tukua kia mātao i mua i te tapa).
Notes
Suitable amount for a 20cm Umu or oven tray (He rahinga pai mō tētahi pae oumu 20 henemita te nui). Thanks to Charlie Rahiri (Ngāti Ranginui, Ngāi Te Rangi, Ngāti Pukenga) for this recipe.