Kahikatea -Making Rewena bread for Matariki

How to make Rēwena Parāoa for Matariki

Written by: Armanatdeep, Juan, Mavy, TJ

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Before beginning, a Rēwena&nbsp;bug is needed.

1/2 cup of high grade flour 1 Tbsp of sugar 1/2 cup of potato water 1/2 cup of Rēwena bug little extra warm water

1) Mix together 1/2 cup of flour with 1 Tbsp of sugar and 1/2 cup of warm water.

3) Whisk it all together in the jar until there are no lumps.

4) Cover and place somewhere warm overnight like a hot water cupboard or by a heater.

Serve with butter and eat with soup. Invite families to share.

There are 4 Steps to making Rēwena parāoa.

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2) Place the risen dough in a hot oven for about 1 hour.

3) Check for the golden colour. Tap and the bread should sound hollow.

4) Take out, cover with a damp cloth and then place on a rack.

5) When cold slice into pieces and serve.

Bake the Rēwena Parāoa

What is the Rēwena bug? Where did the Rēwena bug come from? What can we do with the Rēwena bug? How do we grow and look after the Rēwena bug?

These four writers are year 5 students from Newmarket School in Auckland New Zealand. They are English Language Learners. SOLO Taxonomy was used to structure their writing and to help make their learning visible. They agreed to make Rewena bread for their classes to be shared at the Matariki School Assembly.

<a href="http://www.newmarket.school.nz">www.newmarket.school.nz</a>

This book has been framed using SOLO Taxonomy. By stepping through writing and oral language using SOLO Taxonomy, we are able to make writing visible. To know more about the process check out <a href="https://www.essentialresources.co.nz/Store/Product/Detail/5937">'SOLO Taxonomy and English Language Learners&nbsp;-Making second language learning visible' </a>coauthored by Pam Hook and Sonya Van Schaijik. SOLO Taxonomy symbols were generated using the symbol generator from <a href="http://pamhook.com/solo-apps/solo-symbol-generator/">http://pamhook.com/solo-apps/solo-symbol-generator/</a> The SOLO Taxonomy rubric was created with the help of <a href="http://pamhook.com/solo-apps/functioning-knowledge-rubric-generator/">http://pamhook.com/solo-apps/functioning-knowledge-rubric-generator/</a> The SOLO Taxonomy explanation videos were created using Flip Grid. <a href="https://flipgrid.com/">https://flipgrid.com/</a>

And I can use a video and help create a book to teach others to explain how to make Rēwena bread.

I can use several strategies to explain how to make Rēwena bread, and I know when and why to use them, such as using sequencing words to put my ideas in order, such as using linking words to link my ideas.

I can explain how to make Rēwena bread if I am prompted or directed.&nbsp;

I have three or more ideas to explain how to make Rēwena bread.

I need help to explain how to make Rēwena bread.

Go over the science part too of growing and taking care of the bug. The Rēwena bug is a living fermented culture and needs food and a warm place to grow. The longer the Rēwena bug grows, the better it is for bread making. We started using it on day 6, but continuing on the weekend had even better results. Remember to share the bug with others. The bug can be really watery some days, so just pour off the surface water and keep feeding. If the bug is not needed, it can sleep in the fridge. When you check the bug, you can see it bubbling. The signs of a healthy Rēwena bug is it should double in size each day. The bug should look like foam and smell strong like vinegar. The consistency feels like mucus. Drop a tsp of Rēwena into cold water and if it floats, it is ready for bread making.

Looks like foam, smells like vinegar and has doubled in size.

First:&nbsp;What is a Rēwena bug and where did it come from? Second: The Rēwena bug is a living fermented culture and needs to be fed. Rēwena means "bread made with potato yeast". The Maori word for potato is 'rewa'. The Maori people live in Aotearoa, New Zealand Third: No two Rēwena bugs are alike. They might look the same, but each one behaves differently in baking. Fourth: Making Rēwena bread from the Rēwena bug takes perseverance and patience.

The next day our Rēwena bug had doubled in size and filled the big jar. The smell was like vinegar. The Rēwena bug bubbled like a hot pool. The really bubbly Rēwena bugs made bigger bread. The inside of the Rēwena bread had little holes. One Rēwena bread fed two classes and our families. A car was a good place to prove the bread.

4x cups of high grade flour 1 Tbsp of sugar 2x cups of the Rēwena bug 1x cup of warm water

3) Make a well in the centre and add 1 warm cup of water.

5) Mix everything together using a large mixing tool.

If we could make our own Rēwena bug. How much time our Rēwena bug needed to be ready for baking. If there was a way to find out if the Rēwena bug was ready for baking. Why we needed a Rēwena bug for our bread dough. What would happen if we did not add our Rēwena bug to the bread dough mixture. What would happen if we did not cover the baked bread with a damp cloth. What would happen if we left the Rēwena bug in the fridge. If a Rēwena bug could blow the lid off the jar. What would happen if we used taewa, Māori potatoes. If we could experiment with making other breads using the same Rēwena dough recipe.

7) Pour out the wet mixture onto a floured space.

8) Sprinkle on a little more flour and knead with the tool, or by hand until it looks like scone mixture.

9) Shape into a ball and add to container.

11) Cover and leave in a warm place, like a car, to prove for many hours. Prove means rise and get bigger.

The Rēwena bug is a potato bread dough starter. The Rēwena bug has the science name of Lactobacillus. First the Rēwena bug has to be fed with flour, sugar and potato water because the bug is a living fermented culture. Then the Rēwena bug needs a warm habitat to grow such as a hot water cupboard. Next the Rēwena bug acts as a natural leavening agent. The bug uses the sugar and turns this into natural yeast. The yeast is what causes the foaming and acid smelly action. The carbon dioxide gas causes the smell. The foaming action is what lightens and softens the bread dough. This action helps the bread dough to rise and get bigger. After that the Rēwena Parāoa is made with the live Rēwena bug grown from flour, sugar and potato water. Finally we eat the Rēwena Parāoa. Overall the Rēwena Parāoa is better for our bodies because the naturally bubbling acids and long fermentation of the Rewena bug helps to break down the proteins and gluten in the flour. The Rēwena Parāoa is more digestible and easier for our bodies to absorb.

Mavy

Amanatdeep

Juan

The process from start to finish takes 10 days. We did it in 6x but continuing on the weekend had even better results. Use the same cup for everything. 2 cups of Rēwena to 4 cups of high grade flour with 1 Tbsp sugar. Using tools for defrosting a freezer is perfect for kneading the wet dough in the bowl. Use baking paper with flour to finish kneading the Rēwena dough by hand. Rēwena dough only takes one knead. Sourdough takes a second shorter knead. Maori used the Dutch oven. We used tin foil barbecue trays. Large peach tins can also be used. 4x cans were used from this recipe as a test. Prove the bread in the tin it will bake in. The car is a perfect spot for proving the bread especially as schools move away from having hot water cupboards. Better to also let the bread prove overnight and then bake first thing in the morning. Leave the bread in the tin to cool covered with a damp cloth. If this step is missed, the bread become solid.

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