Traditional Rēwana Bread

Ingredients

• 1 cup flour (half plain, half self-raising)
• 150–200 g active Rēwana bug
• 150–200 g warm water, adjusted to suit the dough
• 10 g salt
• 20–30 g sugar, optional
• 20–30 g butter, lard or oil, optional

View original recipe card ↗

Method

1. Check that the bug is bubbly and active. Set some aside to keep it going. For a 1:1:1 feed, use equal weights of bug, flour and water.
2. Mix the bug, warm water and optional sugar. Add the flour and mix to a rough dough. Rest 20–30 minutes if desired, then work in the salt and optional fat.
3. Knead until smooth and elastic. Cover in a lightly oiled bowl and let rise until larger, lighter and visibly fermenting.
4. Shape gently and place in a prepared tin, basket or baking vessel. Cover and proof until puffy and a gentle press springs back slowly.
5. Lightly dust if desired and score. Bake in a preheated oven at about 220°C for 15–20 minutes, then reduce to 190–200°C and bake until golden and cooked through. The card gives an internal temperature of 94–96°C.
6. Cool on a wire rack before slicing.