RēwenaMāori Potato Bread

Name: Rēwena (Māori Potato Bread)
Prep time: 2 h 30 min
Cook time: 35 min
Total time: 3 h 5 min
Yield: 8
Cuisine: New Zealand
Ingredients: 250 g Rewena Starter; 600 g Bread Flour; 200 g Potato (peeled); 350 ml Water (lukewarm); 10 g Salt; 15 g White Sugar

A soft, gently tangy loaf made with a fermented potato starter, giving the crumb a moist texture and subtle depth. It is excellent served warm with butter or alongside soup.

Prep

2h 30m

Cook

35m

Serves

Estimated

Nutrition

Per serving

343kcal

Calories

11g

Protein

Fat

72g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

250g
Rewena Starter
600g
Bread Flour
200g
Potato (peeled)
350ml
Water (lukewarm)
10g
Salt
15g
White Sugar

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Cook the potato until tender, mash it until smooth, and let it cool.
02
In a large bowl, combine the bread flour, salt, and white sugar.
03
Add the rewena starter, the mashed potato, and the water, then mix until a soft dough forms.
04
Knead until the dough is smooth and elastic, then shape it and place it in a greased loaf tin.
05
Cover and let the dough rise in a warm place until puffy and noticeably expanded.
06
Preheat the oven to 210°C (410°F).
07
Bake until the loaf is deeply golden and sounds hollow when tapped on the base.
08
Cool before slicing.

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