Rewena Parāoa
The Quirky Foodster Team
Ingredients
- Active rewena starter (bug) — 240 g (8.5 oz)
- Plain flour — 500 g (1 lb 2 oz)
- Salt — 1 tsp
- Sugar — 1 tsp
- Warm water, as needed — 240 ml (8 fl oz)
Method
- Combine the rewena starter with the flour, salt and sugar in a large bowl.
- Gradually add warm water as needed, kneading to form a soft, slightly sticky dough.
- Cover and let rise in a warm place for 4–6 hours, or until visibly puffed, as rewena rises more slowly than commercial yeast bread.
- Shape the dough into a round loaf and place on a baking tray.
- Let rise for a further 30–45 minutes.
- Preheat the oven to 200°C (400°F) and bake for 40–45 minutes until deeply golden and hollow-sounding when tapped.
Introduction: A dense, slightly sour Māori bread leavened with a fermented potato starter, a traditional and cherished bread across New Zealand.
Cultural Background: Rewena bread relies on a fermented potato-based starter called a 'bug', maintained and passed down through generations of Māori families, reflecting a resourceful, home-fermentation tradition unique to New Zealand.
Tips: A healthy, active rewena starter is essential — feed it with mashed potato and flour a day or two before baking to ensure it's bubbly and active. Rewena bread rises more slowly than standard yeasted bread; be patient and allow the full rising time.
Variations: Add a handful of sultanas to the dough for a slightly sweet version. Shape into smaller rolls for individual servings.
Storage: Store at room temperature wrapped in a cloth for up to 3 days.
Reheating: Warm slices in a toaster or under a grill to refresh.
FAQs:
Q: What is a rewena 'bug'?
A: The fermented potato starter culture used to leaven rewena bread, maintained and fed over time much like a sourdough starter.
Q: Why does rewena bread taste slightly sour?
A: The fermentation process of the potato starter gives the bread its characteristic tangy flavour.
- Active rewena starter (bug) — 240 g (8.5 oz)
- Plain flour — 500 g (1 lb 2 oz)
- Salt — 1 tsp
- Sugar — 1 tsp
- Warm water, as needed — 240 ml (8 fl oz)
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