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Makes: 1 large loaf

Time: 10 mins prep, 2 days ferment time; 2 hrs knead and prove, 45 mins bake

Difficulty: 5/5 (until you have tried a few times! Then it is super easy)

Rēwena paraoa aka rēwena bread is an indigenous potato-based sourdough. In the face of aggressive colonisation, Māori took introduced ingredients like potato and wheat flour and created rēwana Paraoa, a dish that is unique to Aotearoa. Representing whānau (family) and whakapapa (genealogy), rēwena paraoa uses a starter bug (the rēwena) that can be fed and nurtured over time to make many loaves. The bread itself is straightforward to make, and creates a lovely loaf that is light in texture and both sweet and sour in flavour. This recipe is inspired by versions that do not ‘feed’ the rēwena very much. If you are interested in making a deeper flavour, explore the topic and try out some other versions. Bread-making is a bit of an art and it can take time to properly master so give this recipe a go, and if you don’t succeed – try again! 

Rēwena Bug 

Ingredients

• 1 medium potato (peeled and diced)
• 1 cup water 
• 2 cup flour (high grade is best)
• 1.5 tsp white sugar 
• Lukewarm water 

Method 

1. Add the potato and 1 cup of water to a pot and boil until the potato is soft. Keep the potato water and place the chunks of potato into a separate bowl. Mash the potato until smooth and let it cool for 15 mins.
2. Add the mashed potato, flour, sugar and about 1 cup of the potato water to a mixing bowl and combine. It should be kind of runny like a pancake mix. If it’s too wet/dry, add more flour/warm water until the texture is right.
3. Cover the bug mixture with a tea towel and keep in a warm place to start fermenting. Placing it somewhere sunny is ideal, however a hot water cupboard or on top of a hot water bottle would also be suitable.
4. After 24 hours of fermentation, mix in 1 tsp of sugar. After 48 hours, mix in ½ cup of lukewarm potato water (you can get this by boiling more potatoes for dinner etc. and topping up the reserved water from step 1). Leave this for a further 24/48 hrs or until the bug starts to bubble and grow. If it does not bubble by this time, repeat the feeding process. Once this is achieved, you are ready to bake!
5. To make more rēwena in the future, reserve at least 2 Tbsp of your bug to continue feeding. 

Rēwena Loaf

Ingredients 

• 2 cups rēwena bug
• 4.5 cups flour + more for dusting and kneading 
• 3 Tbsp white sugar

Method 

1. Combine the dry ingredients in a large mixing bowl, and create a large well in the centre. Add the bug into the centre. Mix the dry ingredients into the bug and fold until combined. 
2. The dough should be a little sticky, but able to be worked with. Add more flour or water until you have achieved the desired texture. Knead the dough for 5-8 mins. 
3. Place the dough into a large heat proof tin/dutch oven, and place somewhere warm to prove for 2 hrs or until it has near doubled in size. 
4. Place into a cold oven and set to 190 degrees celsius. Cook for 45 mins or until golden and hollow sounding when tapped.

Served best fresh with butter, jam, or honey!