Ingredients
Rewena Paraoa (Maori Bread)
Starter - Rewena Bug
- 1 litre water
- 500 grams potato, nadine
- 400 grams plain flour
- 100 grams raw sugar
Rewena - Dough
- 800 grams plain flour
- 1 level teaspoon salt
- 500 grams Rewena Starter., Mine was ready by day 6
- 1-2 tablespoons melted butter
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add the water & the peeled & sliced potato to the jug. (Do not add salt)
Cook for 25minutes, 90°C, speed 1.
Reserve 500g of the potato water to feed the "bug" over the next few days.
Cool the remainder of the potato & water for 20-30 minutes.
Mix speed 7 for 10 seconds.
Add 400g sifted flour & 1 tablespoon sugar. Mix speed 7 for 40 seconds. - Day 2 - Feeding your "bug".
Warm 1/2 cup of the saved potato water & add to the starter. Stir this in then cover & store in a warm place. - Day 3 - Feeding your "bug".
Mix in 1 teaspoon sugar. At this stage the bug has a very distinct smell & bubbles forming on the surface. Cover & place somewhere warm. - Day 4 - Feeding your "bug".
Warm 1/2 cup of reserved potato water & add to the mixture. Keep covered & warm. - Day 5 - Feeding your "bug".
Add a teaspoon of sugar & stir through the bug.
Reserve 2 cups of the Starter in a smaller jar for your next Rewena. I reserved the remainder of the bug in a new container. - Day 6 - The Starter (bug) is ready!
By day 6 my Starter has increased in volume, has loads of bubbles through it & it smells sweet & sour & ready to use.
Stop feeding it & prepare to make Rewena Paraoa. - Day 6 - Prepare your dough.
Add 800g plain flour & 1 teaspoon of salt to the TM5 jug. Mix for 10 seconds, speed 5.
Make a well in the flour & add 500g of your bubbling starter.
Mix speed 6 for 30 seconds. Knead
"Dough mode" for 2 minutes. - Day 6 - Almost there!
Remove dough from the bowl, divide into 4 equal portions. Hand knead the dough a couple of times & roll into balls. - Day 6 - continues...
Grease & flour a camper oven & lid. Pre heat in the oven. Add the 4 portions of dough. Cover with the camper oven lid & prove in a warm place. I put mine in a sunny spot outside. Check at regular intervals. This dough proved over 2 & 1/2 hours.
Brush the top of the dough with melted butter.
Bake at 170°C fan force for 1 hour. - Remove from the camper oven & enjoy warm, fresh Rewena with home made butter & jam or my personal favourite - Kina!
Day 1 - Starting up your Rewena Bug
Tip
Other useful accessories- bread mat, camper oven, generous size jars for keeping your bug.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hello, after saving some bug, how do I keep it going for next time?
Hi, I’ve just started my bug 🤞 question....once I have reserved some of my bug, what’s the process of keeping it alive and hopefully lasting forever?
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