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A taste of Rewena (Maori) bread

Rewena (Maori) bread

Rewena (Maori) bread

Before you get excited, this post does not include a recipe for Rewena bread.

Rewena bread sounds much too challenging for me. It rises not with yeast, but thanks to a kind of fermented potato mix (the ‘bug’ – delightful name). The Curious Kai blog gives a good explanation of how to make the bug – though the comments show that it’s still possible to go wrong. The people who get it right pass on their living ‘bug’ from generation to generation!

I did, however, have the good fortune to try someone else’s handiwork recently – and it’s really rather good.

It’s amazingly soft for unyeasted bread – and it keeps its softness over a few days. It’s quite sweet, so it doesn’t go with all cheeses, etc. but is great with gouda, jam, honey, or simply butter.

I found this in the Saturday market in Taupō on my gastronomical tour of the central / eastern North Island.

Here’s a recipe for using up any leftover Rewena bread:

Insalata Tricolore with Rewena Croutons

This salad is actually something between insalata tricolore and panzanella (bread salad). I think it makes a good combination – what do you think?

Two thick slices of Rewena bread
1 avocado (the ‘green’ in insalata tricolore is usually basil, but I’ve used yummy avocado as an alternative here)
1 large ripe salad tomato
1 mozzarella ball (the ones which are about the size of a fist, not the tiny ones)
Dressing (the classic dressing would be a good olive oil and some balsamic vinegar; I used Bee’s Blessing Cider Vinegar and Honey which was yum)
  1. Cube the bread, avocado, tomato and mozzarella.
  2. Heat a little oil in a frying pan (the spray kind is ideal).
  3. Toast the bread cubes until crispy, moving them continuously to get a fairly even toasting.
  4. Gently toss all the ingredients together with a little salt and a dressing.

Enjoy immediately!

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One thought on “A taste of Rewena (Maori) bread

  1. Pingback: How to find out what honey you prefer | The Greedy Kiwi

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