Rewena Paraoa (Maori Bread)

Rewena Paraoa (Maori Bread)


10 people made this

Maori Bread has been made since the year dot by NZ Maoris.

Clarefisher Western Australia, Australia

Makes: 1 loaf

  • 2 cups plain flour
  • 3 Med sliced potatos
  • 1tsp sugar
  • 1 cup water
  • 5 cups plain flour
  • 1tsp Baking soda
  • 1tsp salt

Preparation:25min  ›  Cook:50min  ›  Extra time:10hours Other  ›  Ready in:11hours15min 

  1. To make the Rewena starter or bug: Boil the potato in the water until soft. Cool to luke warm. Mix in flour and sugar. Pour into a glass jar and cover with a clean cloth. Stand in a warm place until fermented. This is called the "Rewena." Leave at least overnight. When it is fermented strain. Reserve the liquid.
  2. To make the bread: Sift the flour, baking soda & salt. Make a well in the centre of this and pour in the strained rewena liquid. Mix together and turn out onto a floured bench. Knead for 10 min.,adding a little water if the mixture is to firm.
  3. Place into greased loaf tin/tins. Bake 230C 45-50 mins.


It will depend on the climate as to how long it will take for the Rewena to ferment. Mostly I make this in the morning and leave it on the kitchen window sill, then make the bread the following day for lunch.

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