Boil-Up Style Breakfast Bread and Butter (Rewena Bread and Butter)
The Quirky Foodster Team
Ingredients
- Rewena bread — 4 slices (or a dense potato bread)
- Butter — 3 tbsp
- Honey or jam, to serve (optional)
Method
- Toast the rewena bread slices until golden.
- Spread generously with butter while still warm.
- Serve with honey or jam if desired.
Introduction: Slices of traditional Māori potato bread, toasted and buttered, a hearty and distinctly New Zealand start to the day.
Cultural Background: Rewena bread, leavened with a fermented potato starter (rewena paraoa), is a Māori bread-making tradition passed down through generations, its slightly tangy, dense crumb making it a beloved breakfast staple across New Zealand.
Tips: Rewena bread toasts beautifully due to its dense crumb — don't be afraid to toast it a little longer than regular bread. Butter while still warm so it melts into the bread.
Variations: Top with a poached egg for a heartier breakfast. Serve alongside a bowl of soup for a more substantial meal.
Storage: Store rewena bread at room temperature wrapped in a cloth for up to 3 days.
Reheating: Toast slices as needed; the bread itself is not otherwise reheated.
FAQs:
Q: What is rewena bread?
A: A traditional Māori bread leavened with a fermented potato starter (bug), giving it a distinctive slightly sour flavour and dense texture.
Q: Can I buy rewena bread ready-made?
A: Yes, many New Zealand bakeries and supermarkets sell it, though making the starter from scratch is also a valued tradition.
- Rewena bread — 4 slices (or a dense potato bread)
- Butter — 3 tbsp
- Honey or jam, to serve (optional)
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