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Rewena Paraoa

A Maori bread from NZ made by fermenting potato and flour together and then using it bake a loaf
Prep Time1 hr
Cook Time35 mins
Resting Time1 d 10 hrs
Total Time1 d 11 hrs 35 mins
Course: Breakfast
Cuisine: New Zealand
Keyword: bread, potato, sourdough
Servings: 1 Loaf

Equipment

  • OTG or MIcrowave Oven to bake
  • Mixing bowls
  • Baking tray
  • Dutch Oven (optional)

Ingredients

For the starter

  • 75-90 gms Potato
  • 120 gms water
  • 120 gms all-purpose flour

For the Bread

  • 300 gms all-purpose flour
  • Entire Starter from above
  • 12 gms Honey
  • 3 tbsp Dried herbs / Seasoning of your choice
  • 8 gms salt
  • 120 gms Water

Instructions

For the potato starter

  • Bring the 120 gms water to a boil
  • Wash and peel the potato and cut into small pieces
  • Add the potato to the water and cook it till mash-able consistency
  • Transfer the potato mix to a bowl and add sufficient water to bring the total weight to 165 gms
  • Once it is slightly cool, mash the potato in the water completely to ensure no solid pieces remain. Set aside to cool fully
  • After it is cooled, add the 120 gms of all purpose flour and mix well to form a slightly stiff dough
  • Cover and set aside till doubles. It can take between 24 to 60 hours depending on the climate

For the bread

  • Once the potato starter is bubbly and alive add it to a large bowl
  • Add all the other ingredients for the bread to the large bowl and mix well
  • Knead well to form a soft and supple dough
  • Set aside till it doubles in volume, around 4-6 hours
  • Once it doubles, transfer the dough to a lightly floured surface and shape it into a tight ball
  • Keep it in a banetton or small basket to double in size, around 2 hours
  • Preheat the oven to 220C
  • Transfer the dough to a greased dutch oven or baking tray
  • Bake for 10 minutes at 220C and for 20-25 minutes at 200C
  • Once the crust is nicely brown, transfer it to a wire rack to cool, around 2 hours
  • Slice and enjoy with a dash of butter