Rewena Bread
Rewena (potato bread) became part of Māori food culture after potatoes were introduced to New Zealand in the late 18th century. Māori adopted potatoes enthusiastically and developed their own sourdough tradition using the starchy potato water as a leavening agent.
New Zealand's Māori potato sourdough — a dense, slightly sour bread leavened with a fermented potato starter. Crusty outside, moist and tangy within. A taonga (treasure) of Māori food culture.
Ingredients
Method
Make starter: mix mashed potato, sugar and potato water. Leave covered at room temperature 2-3 days until bubbly and sour.
Mix flour and salt. Add starter and enough additional potato water to make a soft dough.
Knead 10 minutes. Rest 1 hour.
Knead in baking soda. Form into a round loaf.
Bake at 190°C for 35-40 minutes until crust is golden and bread sounds hollow.
The starter must be genuinely sour before use — taste it. If it is not sour and bubbly after 2 days, leave it another day.
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