Rewena Paraoa (Maori Bread)
- Ready In:
- 24hrs 50mins
- Ingredients:
- 6
- Yields:
-
2 loaves
ingredients
- 1 medium potato, sliced, preferably old
- 2 cups flour (for starter)
- 1 teaspoon sugar
- 5 cups plain flour
- 1 teaspoon salt
- 1 teaspoon baking soda
directions
- These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!
- To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.
- Mash potato thoroughly with any remaining water in pot & set aside.
- When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.
- Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.
- It is ready when it bubbles and begins to rise. If this does not do this on the first day, feed it as with colder weather.
- Pre-heat oven to 200c.
- Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.
- In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.
- Mix ingredients until combined adding extra water if required.
- Turn out onto floured bench and knead lightly for approximately 10 minutes.
- With the remaining dough, split in 1/2 and shape into baking tins or onto trays.
- Bake in pre-heated over for approximately 30-40 minutes or until golden.
- Turn out of trays, slice and eat hot with butter.
- Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.
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RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>