Rewena (Maori) Bread

    2 days 1 hour 25 minutes

    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.


    Victoria, Australia
    43 people made this

    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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    awesome recipe...taste good..thank you  -  29 Apr 2017