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Rewena Paraoa (Maori Bread)

Monday, 30 May 2011
For the Rewena starter:  Boil 3 medium slices of potato with 1 cup water until soft.  Cool to lukewarm and mix in 2 cups flour and 1 teaspoon sugar to form a paste.  Cover and stand in a warm place until the mixture has fermented.

5 cups plain flour

1 teaspoon salt

1 teaspoon baking soda

Rewena starter

Preheat the oven to 230°C.

Sift flour and salt into a bowl and make a well in the centre.  Fill with the Rewena starter and sprinkle baking soda over the top.  Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm.

Shape into loaves or place the mixture into greased loaf tins. Bake for 45-50 minutes.


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