Rēwena Paraoa (Māori Potato Bread)
Local name: Rēwena paraoa
In short: A soft, slightly sweet-sour loaf raised with a fermented potato starter instead of yeast, baked for gatherings and eaten with butter. It takes about 1 h 30 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 50 min
- Resting
- 65 h
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Rēwena paraoa is a Māori bread leavened with a fermented potato starter instead of yeast, giving a sweet-sour flavor and a soft, slightly sticky crumb. It is baked for gatherings and eaten with butter, as the base of sandwiches or alongside a boil-up, and it takes time rather than skill: the starter, called a bug, needs two to three days to bubble. Once you have a bug, a loaf takes an afternoon.
Instructions
- Make the bug 2 to 3 days ahead. Boil the potato in the water for about 15 minutes until very soft. Do not drain. Mash it in its cooking water until smooth, then let it cool until lukewarm.
- Stir the flour and sugar into the potato mixture to make a thick batter. Cover with a clean cloth and leave in a warm spot for 2 to 3 days, stirring once a day, until bubbly with a sweet-sour smell.
- For the bread, mix the bread flour, sugar and salt in a large bowl. Add 250 g of the bug and the warm water and mix to a soft, sticky dough.
- Knead on a floured surface for 10 minutes until smooth and elastic, adding only a little flour if it sticks badly.
- Put the dough in an oiled bowl, cover and leave somewhere warm for 3 to 4 hours, until doubled. This rise is slow, so be patient.
- Shape the dough into a round loaf and set it on a floured tray. Cover and let it rise for 1 to 1 1/2 hours until puffy.
- Heat the oven to 200°C (400°F). Slash the top of the loaf and bake for 15 minutes, then lower to 180°C (350°F) and bake for 30 to 35 minutes more, until deep golden and hollow-sounding, or 96°C (205°F) inside.
- Cool on a rack for at least 30 minutes before slicing. Keep the remaining bug in a jar in the fridge.
Tips
- Use a floury potato such as russet. Waxy potatoes give a weaker starter and a slower rise.
- The bug likes warmth. In a cool kitchen, keep the bowl on top of the fridge or in an oven with only the light on.
Questions and answers
What if my rēwena bug does not bubble?
Move it somewhere warmer, around 25 to 30°C (77 to 86°F), and give it another day. If it smells off or grows pink or orange mold, throw it away and start again.
Can I add yeast to speed it up?
Yes. A pinch (1/2 tsp) of dried yeast shortens the rise, though the sweet-sour flavor will be milder.
How do you serve rēwena?
Eat it warm or toasted with butter, golden syrup or jam, or alongside a boil-up to mop up the broth.
How long does it take to make Rēwena Paraoa (Māori Potato Bread)?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Rēwena Paraoa (Māori Potato Bread)?
About 190 kcal per serving, with 5 g of protein, 40 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
