Rewena Paraoa (Maori Bread)

This bread is not made with yeast but with fermented potatoes. You will need to do the fermented potatoes first and it takes about 3 days if you are in a cold environment, about one day if it is a warm and sunny. The list of what to do is for the sunny method. If you have to do the three method you will have to "feed" each day: Peel, cut and boil potato in 1 cup of water. When boiled remove the potatoes and retain the liquid, set liquid aside until lukewarm. Pour 1 cup of warm liquid mixed with 1 teaspoon of sugar into the starter plant (made the day before) and mix well. Store again in a warm place to continue in the proving/fermenting process. Repeat this process on Day Three.

• Ready In: 24 hrs 50 mins
• Yields: 2 loaves

Ingredients

• 1  medium potato, sliced, preferably old
• 2  cups flour (for starter)
• 1  teaspoon sugar
• 5  cups plain flour
• 1  teaspoon salt
• 1  teaspoon baking soda

Directions

1. These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!
2. To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.
3. Mash potato thoroughly with any remaining water in pot & set aside.
4. When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.
5. Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.
6. It is ready when it bubbles and begins to rise. If this does not do this on the first day, feed it as with colder weather.
7. Pre-heat oven to 200c.
8. Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.
9. In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.
10. Mix ingredients until combined adding extra water if required.
11. Turn out onto floured bench and knead lightly for approximately 10 minutes.
12. With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
13. Bake in pre-heated over for approximately 30-40 minutes or until golden.
14. Turn out of trays, slice and eat hot with butter.
15. Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.