Quick Maori Bread

Quick Maori Bread


15 people made this

This quick version of Maori (Rewena) bread is not the traditional recipe. This is a shorter version which uses yeast. This uses less time, but has the same great flavour.

Cattleya Canterbury, New Zealand

Serves: 8 

  • 6 cups (750g) plain flour
  • 14g yeast
  • 1/4 cup (55g) white sugar
  • 1 teaspoon salt
  • 3 cups (750ml) warm water, to mix

Preparation:10min  ›  Cook:1hour  ›  Extra time:3hours rising  ›  Ready in:4hours10min 

  1. Put yeast and a teaspoon of sugar and mix with about 1 cup of luke warm water so that the yeast dissolves. Let sit for 10-15 minutes until yeast becomes fermented. Add the yeast mixture to the flour, sugar and salt. Keep adding warm water until its combined into a soft and unsticky dough.
  2. Kneed dough for 10 minutes then leave to rise in a bowl for 45 minutes to an hour. Kneed for another 10 minutes, then allow to rise again for another 45 minutes to an hour. Kneed again, then cut into 4 balls and allow to rise once again.
  3. Cook at 180 degrees C for 1 hour. Wrap in a damp tea towel until cooled. Slice and eat with butter or jam.


This is not a traditional recipe. This is a quick version which requires no bug.

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Reviews (1)


easy enuff 2 make - 25 Sep 2013

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