How to make a loaf of Rewena Bread
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- This video is a how to guide for making Rewena Bread. This is a traditional Maori Bread made with a Sourdough starting consisting of Potato. Before making the Bread we have a 7 day Sourdough Starter course. Enjoy
Thank you so much whaea for sharing all this information you have amassed. I love that you worked hard to find a cheap bread that people can make
@@gleniceterore6195 thank you very much
love this. thank you!
Thank u so much lynda, I luv how patient u are with the learners.
Thank you for your kind words. When I started filming my videos I was also learning and passing on what I had learnt. Bread making is a life long journey.
Thank you 🙏
Wow! Awesome series! I’ve just binge watched your whole seven days and can’t wait to make my starter.
Thank you
Hi Linda I Have my sister's bug I'm not sure how to maintain it. I dislocated my little finger a d haven't been able to make it but I need to know how to maintain it. Love your channel I've looked everywhere to get advice.
Thank you so much for sharing Lynda. I can't wait until my bug is ready for baking.
I’ve just come across your Rewena bread making. Yummy ! ❤️👏👏
I'm so excited to make this parāoa
Love your videos Lynda. I am like everyone always wanted to learn how to do a Rewana bread. Live in Australia, now going to make some bread for my whanau. Thank you! ❤
Thank you very much
Thank you so much Lynda! I’m on day 6 of my bug and can’t wait to make rewena for my whanau! Much love
Yum! Thank you 😊
Kia ora Lynda. I am going to prepare my loaf now. I'm very enthusiastic! Ngā mihi nui.
Awesome, we have a Rewena Masterclass this Sunday as well
facebook.com/groups/2141127799499322/
Thank you Whaea Lynda love your kaupapa and your rewana paraoa looks delicious and it's very important to be beautiful inside and beautiful outside and you are. Nga mihi nui xox
Thank you for your beautiful feedback
Thanks so much for this tutorial. Ive been wanting to make rewana for yrs but never been confident. Ive brought rewana before and its a pale yellow colour, is that from using a certain type of potato or kumara maybe? The crumpets sound yummi too. Im excited to get it all going. Thanks again. 😊
Kia ora whea I have enjoy watching you make your rewana bread tlove and light
Thank you very much for your awesome feedback
Fantastic teacher very generous with your knowledge much aroha too you and thank you xoxo
I will be baking my bread for dinner tonight THank you soo much
Hey ya Lynda. Just a couple of questions if I may? When you want to stop making bread,
A. How big should your container be that will hold your bug when you put it to sleep in the fridge?
B. How much of your bug should be in this container? And,
C. Should you seal the top of your container, or does your bug still need to breathe (I think)
Your reply would be much appreciated thanks Lynda.
Cheers, Richard.
Kia ora whaea. I just tasted my very first loaf, after faithfully following your process. Wananei! I doubt I will ever taste better again. Me te wai korari. Nga mhi, nui. .
Hi . Beautiful kaupapa whaea.
Just wanting confirmation on thr baking part.
Do we bake with lid on for 20 mins , then rotate and cook with lid off for a further 20 mins, then replaxe the lid and bake for a further 10mins?
Nga mihi
Alice
You would only put the lid back on if the top is going really dark. Keep the lid off after 20 minutes
Thank you, Linda. I am new at this. I am on day six, I have been adding a cup of each every day, and with the potato...(like your other viewer, I watched the first and carried on...)but it looks all right. Smells nice. I am anxious to bake some tomorrow. Thank you for this tutorial. I may go back and start again if my first loaf isn't quite what I expect;-)
I just found this, thanks for the help.
I really enjoyed this video.
Thank you
Thank you so much. I've tried making a bug several times unsuccessfully. Now I'm going to make your recipe. You are lovely xx
Awesome. You are such a wonderful teacher alright. I am going to have a go at making a bug and bread.
We have a Rewena Masterclass on Sunday afternoon, join us facebook.com/groups/2141127799499322/
You are awesum Lynda! Luv your sharing & caring - I’ve been following you for a few years now, always an inspiration! God bless you!
Thank you so much!
Kia ora whaea been trying to make rewena for years like my aunty Takahikura,she baked the best bread I've ever tasted.Following you I now bake the mean paraoa.
Thank you so much for your feedback. I’m not an expert but I just love to share and teach. Please, if you haven’t already, join our Facebook group “Our Daily Bread”. We have a great big community of Rewena bakers like yourself in there. There is something about Rewena which just makes me remember and honour our nannies and aunties who have now passed. I just love it.
I thoroughly enjoyed your course. Thank you. I chose not to use sugar. Can i add 1/2 tsp baking soda also
don't think you'd need to since the bug is what is used to leaven
Just subscribed Lynda. Thank you for sharing.
What else can I use to cook my bread in if I
You don’t have a Dutch oven please
Just went back to the start of making the bread Lynda, and you did say 2 cups of lukewarm water so now I know the answer to my question I just asked you. Sorry about that Lynda.
Started my Bug 3 weeks ago this weekend it bake-off time so I will comment and see how my first Rewena Bread turns out I'm sure it will be a wonderful success.
Please please please keep us updated. We also have a group on Facebook for Breadmakers. Our Daily Bread, please join us.
Thank you so much , your a wonderful teacher, you are such a blessing to ask 😍👍
Thank you so much Lynda , I have thoroughly enjoyed the process of how to make Rewana Bread . I am looking forward to making my own oneday soon and you would have made it happen . Arohanui Beautiful Soul
Thank you so much for our kind words. I hope you have subscribed to my channel and please share with your friends and whanau.
Yummm
Subscribed. Thank you for sharing, I am engaged and am keen to learn how to create my own bug & bread x
Thank you so much for your feedback.
Thank you Linda for the great video ❤️ it’s really important to share knowledge to keep cultures alive. Not bread culture haha… but that too ❤️
Awesome. How do you make Rewena more kawa. I fed my plant with flour, sugar and warm water for 2 weeks but the bread was still mild. Maybe I should throw a greated potato or two in the bug and wait a week. IDK. Maybe it weakens once you've used it and when you keep feeding the left over bug it weakens as I keep adding plain water. Maybe it's best to add proper potato water or like I mentioned above to throw in a grated or blitzed raw potato from a blender.
In the beginning it will be mild but the more you use and feed your bug it should become stronger. You can do warm potato water every second day or add a raw potato to feed it.
@@miz-ir5yo Thanks. My last bug smelt like vomit. Dunno if that's good or bad🤣I have potato water sitting on the bench for a week and it's quite smelly and I plucked some small greenish what looked like mold from it. Not sure if I should keep it or throw it. I notice if I don't feed the bug that day, there's no bubbles so when I'm ready to make a bread I will put in 2 table spoons of flour and 1 of sugar and a bit of warm water. It seems to wake it up after about 4 hours and that's when I use it to make the rewena. Anyway that's where I'm at trying to get a stronger kawa tasting Rewena.
Thank you so much Lynda....i have been so excited to come to this point. My Rewana is in the oven and i look forward to sharing photos on your FB page!
Wonderful! Its so exciting to make Rewena, I love it and I still get nervous with every loaf I make
I was just gonna ask where you get those scrapers from whaea? and that cutter thingy 😁.
I can’t remember I’m sorry. I’m in Wellington, Moore Wilson’s for the fancy stuff or the warehouse
Just found your channel in looking how to make Rewena bread, I have subscribed and I am thankful for your videos 🙂
Anne Marie Bibby thank you and enjoy
Kia ora 😁😁😁
Lynda. I know it's been 4 years, but I'm just about to make a loaf. Is that 2 cups of cold water or 2 cups of warm water when making the loaf? Cheers Lynda
Yes that’s how I make mine too, Kia ora
Lynda.. YAY!!! Oh, this is the video I've been waiting for, so cool! Thank you so much for the series. Loved from start to Whoa, and all points between.🥰👍👏👏👏
I loved making it, I especially got up this morning and made sure I looked glamorous to honour everyone that had taken the time to follow my course. I hope you loved the look of the Rewena.
How do you make the bug’?
@@pamwigmore447 within the series we have a section on how to make your bug.
Hi I made the bread it didn’t rise much and didn’t have the sour taste I recall as a child. What’s the problem with mine fed it everyday like you said. And sorry I have to fast forward as there’s too much random chatter from you. Pretty keen for just recipe and how to bake it properly
@@KathyClay-e3e one piece of advice, no random chatter, patience.
Wow if you don’t like a bit of critique then I’m not sure sorry if I offended wasn’t my intention. I will unsubscribe to make your day!
Started my bug "Moses" today...looking forward to day 7
Fantastic, as I said to one of my loyal Rewena customers. It's basically love in a jar. I have a facebook group called Our Daily Bread, please join us. Its a lovely group of breadmakers
Thank-you so much Lynda! I have been asking so many people for a rewana bug for years and now know how to make one myself! One question, does the bug ever need more potato?
This one hasn’t yet. But I think if you put your bug to sleep for a while, when you wake it up again I would put grated potato in it.
The video goes.a bit fast for me to keep up,so I thought easy peasy, I'll read the transcript. .....There is something totally whacko about the words on there. I wonder if it can be fixed. I am on day 4. My bug got a bit watery on the top so I poured it off. Was that right? Ta.
Whaea, what size is your Dutch oven and where did you buy your Dutch ovens please? I'm looking at some Dutch ovens from Kmart and other places, but I want to buy what you use. Mouri ora whaea
I have a standard one. Not sure of the size sorry
Hi Lynda. Im on day 9 of my bug 🤣🤣🤣..i keep running out of time too make an actaul loaf!!! But still feed my wee bug everyday. Have plans on making a loaf this weekend, but my bug doesnt smell sour is more, its more alcohol/spirits smelling!!! Is the bug still okay too use?
Linda, how good is this. I grew up eating this and since having moved to Australia, I have often thought of having a go at making it. Will let you know how it came out. Cheers, Dave
Watched from start to finish and enjoyed every minute. Thank you I am off to start the bug. I did this years and years ago and now its time to get started again. thank you Lynda
Awesome, we have a Rewena Masterclass this Sunday as well, please join us facebook.com/groups/2141127799499322/
Linda..umm...when you brushed the bread with oil inside the dutch oven lined it with baking paper...how long is it before it rises?..before you go to the next stage..which would be..actually putting it in the oven?cheers!
Depending on your starter bug and weather conditions. Between 2-6 hours to rise.
@@lyndaskailoveyou18
..THANX HEAPS LYNDA!
Just be patient and take your time.
@@lyndaskailoveyou18
thankyou for your wisdom!
..have a great weekend!
Hi Lynda, one of your videos on the 7th day to making your rewana, shows that you don't knead it much.. you're just using your scraper to gather it all in & make into a round.. here you're kneading it so does it matter which technique we use?
Thank you for your message, I don’t kneed rewena very much at all. I found the more you needed the more dense the rewena became. So my technique is a light touch.
What size is your dutch oven? I have one but it might be too small.
I've made my bug 'Henry', but he has a watery layer on top every morning when I bring him out to feed him. Reminds me of the water you find on top of yoghurt. Is that normal?
I’ve found that it means that it’s hungry but then again it could be the change in temp - I’ve just started my first bug (day 4 today) and found that when it did I would give it 1 heaped tbsp of flour and a quick mix it would be happy again (I feed my bug in the afternoon just due to the nature of my work tho so it would probably just be your bug is hungry).
Hi do you use baking powder or baking soda? My bug is good now, the taste is there in the baked loaf but it’s not very perky
No I don’t use baking powder or soda.
Kia Ora, I’m new to your page but stumbled across you , I’m wanting to know firstly hopefully you still reply to comments - I’m wanting to make 3 batches of Rēwena bread same size as your large one - would I need to Double or triple my bug recipe or would this single recipe be enough for 3 loafs (2 cups bug per loaf) thanks for your response hopefully
Kia ora Lynda, I have so enjoyed tuning into your vids on here, I watched your other Rewena korero, I was inspired to start my own bug, while in lock down, I reached out to a friend who help guide me through making the ""papura" (the starter) I name her Hei Whai to share, and have made 4 loaves, over the past 2 weeks, and shared out to anyone that wants to try it. It has been an incredible journey, and it continues. Hei ano, kia pai tou mahi a rewena, thanks for sharing so generously your matauranga.. Hope you enjoyed your sandwich this morning.
Thank you mark. Join my fb group Our Daily Bread for more bread making inspiration facebook.com/groups/2141127799499322/?ref=share
facebook.com/groups/2141127799499322/?ref=share
Can you use fan bake ?
Also I love your beautiful nature ❤️
@@lov3laced My apologies for not getting back to you. I don't have a fan bake oven but I'm sure you can, just keep an eye on the loaf as it will cook more quickly.
Is it ok to use spelt flour?
what a cluttered up kitchen
@@tuusharptuloose7275 and what? Your comment adds zero value