| Prep: 24 hours | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 351 | 1.5g | 0g | 74g |
| sugars | fibre | protein | salt |
| 1.6g | 3g | 10g | 0.39g |
About Rewena Bread
Our culinary journey today takes us to New Zealand with a classic Māori delicacy, the Rewena Bread. Baked with simple ingredients like flour, sugar, a medium-sized potato, water, salt, and a pinch of active dry yeast, Rewena Bread has a unique taste and texture that will leave you wanting more.
A Tasty History
For a bread so simple, its roots run deep. Hailing from traditional Māori kitchens, Rewena Bread finds its distinct character in the inclusion of potato (sometimes even used to make a ‘potato bug’, a source of natural yeast used in earlier times). This noteworthy addition gives the bread a beautiful, dense crumb and a slightly sweet taste that is quintessentially Rewena.
Pairings and Comparisons
Despite its humble, homegrown origins, Rewena Bread holds its own as a versatile ingredient in various dishes. Slathered with butter and honey, it is a comforting breakfast. Tossed with tomatoes, olive oil and basil, it can be transformed into panzanella, a hearty Italian bread salad, such is its adaptability.
If you’ve been fond of Irish Soda Bread or German Potato Bread, the odds are you’ll quickly develop a liking for Rewena Bread as well. It similarly champions dense texture and subtle sweetness, but comes with its unique character and history.
It also pairs beautifully with wholesome soups and stews – think chunky vegetable soup or beef stew – acting as a perfect soaker-upper. And if you prefer a more innovative culinary undertaking, use Rewena as a pizza base or as the complex carb addition to a salad.
One Hearty Essential
In the end, what makes Rewena Bread truly special is its simplicity and versatility, coupled with a heritage rooted in Māori culture. Embrace a piece of New Zealand’s rich history and experiment with this beautiful, delightfully delicious bread. Whether it’s a special occasion or an everyday meal, the Rewena Bread is sure to bring warmth and depth to your table.
What You’ll Need
- 1 pound all-purpose flour
- 1 teaspoon sugar
- 1 medium-sized potato
- 3 cups water
- 1 teaspoon salt
- 1/8 teaspoon active dry yeast
Method
Step One
Peel the medium-sized potato and cut it into small pieces. Proceed to boil these potato pieces in two cups of water until they are tender. Once done, drain the potato pieces, reserve the water and mash the potatoes until smooth.
Step Two
Start the Rewena bug by combining the mashed potato, potato water (cooled to room temperature), flour, and sugar in a clean and large bowl. Stir these ingredients until they are thoroughly mixed. Once done, cover the bowl with a clean kitchen cloth and let it sit in a warm place for about two or three days.
Step Three
On the day of baking, mix another 1/2 pound of all-purpose flour into the potato bug. Then, stir in a teaspoon of salt, 1 cup of warm (not hot) water and 1/8 teaspoon of active dry yeast. You should end up with a sticky dough. If the dough is too dry, add water a little bit at a time until you reach the right consistency.
Step Four
Knead the dough on a floured surface for at least 10 minutes or until it becomes smooth and elastic. Once done, place the dough in a greased loaf pan, cover it with a clean kitchen cloth and leave it to rise for about 2 hours, or until it nearly doubles in size.
Step Five
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Then bake the risen dough in the preheated oven for around 30-35 minutes, or until the bread makes a hollow sound when lightly thumped. Let it cool on a rack before slicing and serving.
