Rewena Paraoa (Maori Bread)

READY IN: 24hrs 50mins
YIELD: 2 loaves




  • These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!
  • To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.
  • Mash potato thoroughly with any remaining water in pot & set aside.
  • When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.
  • Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.
  • 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.
  • Pre-heat oven to 200c.
  • 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.
  • 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.
  • Mix ingredients until combined adding extra water if required.
  • Turn out onto floured bench and knead lightly for approximately 10 minutes.
  • With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
  • Bake in pre-heated over for approximately 30-40 minutes or until golden.
  • Turn out of trays, slice and eat hot with butter.
  • Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.