Rewena Bread

Instructions

1. 1 Make the rewena bug starter by boiling potatoes until very soft. Mash with cooking water, stir in sugar, and leave in a warm place covered with a cloth for two days until bubbly and sour.
2. 2 Mix flour and salt in a large bowl. Add the active rewena bug starter and mix to form a sticky dough, adding warm water as needed.
3. 3 Knead dough on a floured surface for ten minutes until smooth and elastic. The dough will be denser than regular bread dough.
4. 4 Shape into a round loaf or place in a greased loaf tin. Cover and let rise in a warm place for three to four hours.
5. 5 Bake at 180C for forty-five minutes until deeply golden and the loaf sounds hollow when tapped on the base.
6. 6 Cool on a wire rack for fifteen minutes before slicing. Serve warm with butter or alongside a hearty stew.