Scrumptious Rēwena Bread

Rēwena Bread (Parāoa Rēwena) is a type of sourdough, leavened with a fermented potato starter, that originated amongst Māori, and is closely associated with their cuisine. Try this classic creation from the Kaumātua Recipes website.

Rēwena starter


2 cups flour
1 Tsp sugar
3 slices medium-sized potato


  1. Boil the potato slices in 1 cup water to mashing consistency, and cool.
  2. When lukewarm, add in the flour and sugar. Mix together to a fairly firm texture, adding more warm water if needed.
  3. Cover and leave to prove in a warm place, such as your hot water cupboard.
  4. Leave for several hours, or overnight.

Māori Bread


Rēwena starter minus 1 Tbsp
2 cups flour
1/2 Tsp salt
1/2 Tsp baking soda


1. Put the flour and salt in a bowl.
2. Make a well in the centre, and into this put the starter. Sprinkle baking soda over it all.
3. Add more warm water if the mixture is too firm. Mix and knead lightly for 10 minutes.
4. Place in bread tin, prove in warm place until double the size (about 3 hours).
5. Bake in a hot oven at 180-200°C for about 45 minutes.

Keeping the starter alive
Day 1: Take the remaining 1 tablespoon of Rēwena, put in jar, add 1/2 cup of warm potato water.
Day 2: Add 1 teaspoon of sugar.
*Continue to alternate feeding the starter daily. Use when needed, always saving 1 tablespoon of Rēwena to continue the starter.

Top tip
Sometimes it is difficult to find a warm place. A hot water bottle works well.

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