Rewena Bread

Paraoa Rewena (pah-RAH-oh reh-WEH-nah)

Maori Potato Bread

⏱ Prep Time 2 days

📈 Difficulty Hard

👥 Servings

🔥 Calories 214 kcal

Dense, slightly tangy Maori sourdough bread made from a potato starter called rewena bug, baked until deeply golden with a chewy crumb.

Nutrition & Info

Protein 6.0g

Carbs 42.0g

Fat 2.5g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large mixing bowl loaf tin clean cloth

Presentation Guide

Vessel: wooden board

Garnishes: butter pat

Accompaniments: boil-up stew, butter

Ingredients

2 large potatoes, peeled and diced
1 tbsp sugar
4 cups flour
1 tsp salt
Warm water as needed
Butter for greasing

Instructions

1
Make the rewena bug starter by boiling potatoes until very soft. Mash with cooking water, stir in sugar, and leave in a warm place covered with a cloth for two days until bubbly and sour.
2
Mix flour and salt in a large bowl. Add the active rewena bug starter and mix to form a sticky dough, adding warm water as needed.
3
Knead dough on a floured surface for ten minutes until smooth and elastic. The dough will be denser than regular bread dough.
4
Shape into a round loaf or place in a greased loaf tin. Cover and let rise in a warm place for three to four hours.
5
Bake at 180C for forty-five minutes until deeply golden and the loaf sounds hollow when tapped on the base.
6
Cool on a wire rack for fifteen minutes before slicing. Serve warm with butter or alongside a hearty stew.

💡

Did You Know?

A rewena bug starter can be kept alive for years, passed down through Maori families like a living heirloom.

Chef's Notes

Equipment Tips

large mixing bowl
loaf tin
clean cloth

Garnishing

butter pat

Accompaniments

boil-up stew, butter

The Story Behind Rewena Bread

Rewena bread is one of the most important foods in Maori culture, traditionally baked in an earth oven or on hot stones. The potato-based sourdough starter, called the rewena bug, was adopted after European settlers introduced potatoes to New Zealand. Maori cooks brilliantly adapted the new ingredient into their bread-making tradition. Rewena paraoa remains central to hui gatherings, tangi funerals, and family celebrations, where sharing bread signifies community and hospitality.

🕐 Traditionally enjoyed daily bread, hui gatherings 📜 Origins: Traditional Maori

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