Growing and Making Rewena Bread in Room 6

We were very lucky to be given a ‘Rewena Bug,’ or starter, by Mahlek’s mum, Tee.  She kindly gave us directions about how to look after our bug and how to bake it when it was ready.

For one week we had to keep our bug warm and feed it everyday. Each day it needed a cup of potato water, a cup of flour and a tablespoon of sugar.  Chase did an internet search for us and found out how to make potato water.

We thought the bug was really stinky, but we realised that this meant it was happy and it was alive.  It was doing what we wanted it to do, fermenting. The bubbles showed us that it was producing a gas called carbon dioxide.  We learnt that this is what would make our rewena bread rise.



In our reading workshops during the week we read a reader about rewena bread.  We learned that it is a traditional Maori sourdough bread made using fermented potato. We also learned that the potato starch- used to feed the bread- could also be used to make biodegradable plates!  We thought that was pretty cool, as we’ve been trying to cut down on plastic in our class.

After a week of watching our bug grow in its bowl on the science table, we were excited to turn it into bread.  We carefully read through Tee’s instructions, adding more flour, sugar and warm water. We kneaded the dough... It was very sticky!  Next, we put it in pans, and left it in a warm place to ‘grow’, or ‘prove’.

Making rewena dough








After a few hours we cooked our bread for about an hour and then it was ready to eat.  It cooked a bit faster than we expected, so had a bit of a hard brown crust!


Our bread

We enjoyed eating it warm with butter and jam. All of us wanted a second piece. Yum!



Making rewena dough 8