Whole Wheat Rewena Bread: A Healthier, Hearty Delight
Rewena bread, traditionally made with mashed potatoes and flour, is a staple in some cultures due to its soft texture and earthy flavor. By using whole wheat flour in this recipe, we’re elevating the bread to a healthier version that’s not only rich in fiber but also has a hearty, nutty flavor. Rewena bread made with whole wheat flour and mashed potatoes makes for a perfect accompaniment to any meal or can be enjoyed on its own with a spread of butter or jam. Here’s a detailed recipe to create this wholesome loaf at home!
Ingredients:
- 1 cup mashed potatoes (fresh, boiled, and mashed until smooth)
- 1 cup warm water (not too hot, ideally between 110°F to 115°F)
- 2 cups whole wheat flour (for a nutty flavor and added fiber)
- 1 cup all-purpose flour (for a soft and light texture)
- 1 tablespoon honey (used instead of sugar to add a natural sweetness)
- 1 teaspoon salt (to balance the flavors)
- 1 packet dry yeast (or approximately 2 ¼ teaspoons)
Method:
1. Starter Preparation:
Start by making the potato starter. Place the mashed potatoes in a large mixing bowl and pour in the warm water. Stir the mixture well to combine and let it sit for a few hours to activate. The mashed potatoes not only contribute to the bread’s moist texture but also provide a subtle, earthy flavor that is characteristic of Rewena bread. The waiting time also allows the potato mixture to cool down slightly and helps the yeast work more effectively when added.
2. Mix & Knead:
After the potato mixture has sat for a while, it’s time to make the dough. Add the whole wheat flour, all-purpose flour, honey, salt, and dry yeast into the bowl. Stir the ingredients together until the dough begins to form. Once the ingredients are combined, turn the dough out onto a lightly floured surface and begin to knead. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. The kneading process is essential as it helps develop the gluten structure, which in turn results in a soft and airy loaf of bread.
If the dough is too sticky, add small amounts of flour as needed, but be cautious not to add too much flour, as this can make the bread dense. The dough should be soft but not overly sticky.
3. Rise Time:
Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let the dough rise in a warm place for about 1 hour and 30 minutes, or until it has doubled in size. The yeast will work its magic during this time, causing the dough to rise and become light and airy. Be sure to keep an eye on it, as the time may vary depending on the room temperature.
4. Shape & Bake:
Once the dough has risen, punch it down gently to release any air bubbles, then shape it into a loaf. Place the shaped dough into a greased loaf pan or onto a lined baking sheet, and cover it again with a cloth for a second rise. Let it rise for another 20-30 minutes until it has slightly puffed up.
While the dough is rising, preheat your oven to 180°C (350°F). After the second rise, place the loaf into the oven and bake for about 35-40 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. You can also check the internal temperature of the bread, which should be around 190°F (88°C) when fully cooked.
5. Cool & Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Allowing the bread to cool ensures that it slices neatly and doesn’t become too crumbly. Once cooled, slice and serve with your favorite spread such as butter, jam, or even some cheese. This whole wheat rewena bread is perfect for breakfast, a snack, or as an accompaniment to soups and salads.
Tips for Success:
- Potato Variety: The type of potato you use can affect the texture. Starchy potatoes work best, such as Russets, as they’ll give the bread a lighter, fluffier texture.
- Don’t Rush the Rise Time: Make sure to give the dough enough time to rise, as this is key to achieving a light and airy loaf. Patience during the rising stages will result in the best bread.
- Alternative Sweeteners: If you prefer a different natural sweetener, you can replace honey with maple syrup or agave nectar. However, honey adds a wonderful mild sweetness and helps with browning.
- Storage: Store your bread in a sealed bag or airtight container at room temperature for up to 3-4 days. You can also freeze the bread for longer storage—just slice it first, then freeze the slices in a plastic bag for easy grab-and-go options.
Conclusion:
This whole wheat rewena bread recipe brings a healthy twist to the classic. The combination of whole wheat flour, mashed potatoes, and honey creates a nourishing loaf that’s rich in fiber and natural sweetness. It’s a simple, yet rewarding recipe that results in a hearty, flavorful bread that’s perfect for any occasion. Whether enjoyed as a breakfast bread, a snack, or served alongside a meal, this whole wheat rewena bread is sure to become a family favorite. Enjoy the process and the delicious outcome!