Aotearoa New Zealand

Rēwena bread

Name: Rēwena bread
Prep time: 24 h
Cook time: 2 h
Total time: 26 h
Yield: 10 servings
Cuisine: Māori
Ingredients: 1 medium boiled potato; 5 cups 100 g for the bug maida (all-purpose flour, plain flour); 1 tbsp sugar; 1 1/4 cups including potato water water; 1 tsp baking soda (bicarb soda, bicarbonate of soda); 1 1/2 tsp salt

Sourdough leavened with a fermented potato bug. Tangy, chewy and very Kiwi.

120 minTime

6 gProtein each

mildSpice

24hPlan ahead. Soak for 24 hours first; the 120 minutes come after.

The potato bug2 chapters · 1 min read

Make it your way

Grandma's wayPotato bug sourdough.

The original

236kcalsame

6 gproteinsame

2 gfibresame

120minutessame

Rēwena parāoa.

Per serving, worked out from the ingredient table.

Ingredients

Potato1 medium, boiled

Maida (all-purpose flour, plain flour)5 cups, 100 g for the bug

Sugar1 tbsp

Water1¼ cups, including potato water

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Salt1½ tsp

Method

4 steps

1Make the bug: mash the cooked potato with 100 g flour, the sugar and lukewarm potato water. Cover and leave somewhere warm for 1 to 2 days.
2Mix the remaining flour, salt and baking soda. Add the bug and enough water to make a soft dough. Knead 10 minutes.
3Shape into a round loaf and rise in a warm place for 1 hour.
4Bake at 200°C for 40 to 45 minutes.

Serve it like this

Serve thick slices warm with butter and golden syrup, or beside a boil up.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rēwena bread

Make it your way

Ingredients

Method

Make it a meal