Rewena Bread
Sign in to rate this recipe.
The Tale of Rewena Bread
Story updated
Rewena bread is a traditional Māori sourdough bread leavened with a fermented potato "bug" starter, developed after potatoes were introduced to New Zealand by early European traders and quickly adopted into Māori cooking. Its distinctive tangy flavor and dense crumb make it a beloved part of Māori food culture, still baked in homes and marae kitchens today.
Ingredients
Scale:· 8 servings
- 1 cup rewena bug (fermented potato starter)
- 500g flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1 cup warm water (as needed)
Instructions
- 1Ensure the rewena bug (fermented potato starter) is active and bubbly, having been fed and rested for several days beforehand.
- 2Combine the flour, baking soda, salt and sugar in a large bowl.
- 3Add the active rewena bug and enough warm water to form a soft, slightly sticky dough.
- 4Knead the dough on a floured surface for several minutes until smooth and elastic.
- 5Shape the dough into a round loaf and place on a floured tray, covering loosely.
- 6Let the dough rest and rise in a warm place for 1-2 hours until noticeably puffed.
- 7Preheat the oven to 200°C (400°F) and bake the loaf for 40-45 minutes until golden brown and it sounds hollow when tapped on the bottom.
- 8Cool slightly before slicing and serve with butter.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.