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)
- Cube the bread, avocado, tomato and mozzarella.
- Heat a little oil in a frying pan (the spray kind is ideal).
- Toast the bread cubes until crispy, moving them continuously to get a fairly even toasting.
- Gently toss all the ingredients together with a little salt and a dressing.