Rewena (Maori) Bread

Rewena (Maori) Bread


8 people made this

Rewena is a Maori sourdough bread made with a potato starter. It is much easier than many sourdoughs and tastes great. I like to serve it especially with seafood soups.

TanyaS Victoria, Australia

Makes: 1 loaf

  • Starter
  • 1 medium potato, peeled and diced
  • 1 cup water
  • 1 teaspoon sugar
  • 1 cup flour
  • Bread
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarb soda

Preparation:25min  ›  Cook:1hour  ›  Extra time:2days Other  ›  Ready in:2days1hour25min 


  1. Place the potato in a small saucepan with the water, cover and simmer to mashing consistency. Mash (without draining) and let cool.
  2. When cool, mix in sugar and flour to a pancake batter consistency - if too thick, add a little more water. Lightly cover and leave in a warm place to ferment for 24-48 hours, depending on local temperature and humidity. It should be bubbly and smell yeasty when ready.
  3. Bread:

  4. In a mixing bowl, combine flour, salt and bicarb soda. Stir in about 3/4 of the starter (you can feed the remaining starter to make future loaves) and mix well. The dough will be stiff, you may need to add a little more water.
  5. Knead the dough for 10 minutes, letting it (and your hands) rest a couple of times, until smooth. Place in an oiled bowl, cover and leave to rise in a warm place 2 hours.
  6. Shape into a loaf, place on a baking tray and place in a cold oven. Turn heat to 180 degrees C and let bake 1 hour.

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