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Recipes

Rewena Bread

By KACHEN

To uncover the secrets of New Zealand cuisine, Rewena bread is a must-try. This fascinating flatbread, made from fermented potato dough, offers a glimpse into MÄori culture. Once a staple food, it has transformed into an essential delicacy of traditional hangi feasts. Baked in the earth, Rewena bread combines ancestral know-how with local ingredients, telling the story of Aotearoa — the land of the long white cloud. Just one bite is enough to taste the soul of New Zealand.

Find more information about New Zealand, click here.

Rewena Bread

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Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1|1|1 voted )

Ingredients

  • 500 g flour
  • 5 g salt
  • 5 g sugar
  • 225 g boiled and mashed potatoes
  • 470 ml warm water
  • 120 ml starter (called Rewena in the MÄori language)

Instructions

  1. In a large bowl, mix the flour, salt, and sugar.
  2. In another bowl, mix the mashed potatoes and warm water until smooth.
  3. Add the starter to the potato mixture and stir well.
  4. Pour the potato mixture into the flour mixture and stir to form a dough.
  5. Knead the dough on a floured surface for 10–15 minutes.
  6. Place the dough in a greased bowl, cover with a cloth, and let it rest in a warm place for 6–8 hours.
  7. Preheat the oven to 220°C (428°F).
  8. Punch down the dough and shape it into a round loaf.
  9. Place the loaf on a greased baking sheet and let it rise for another 30 minutes.
  10. Bake the bread for 35–40 minutes, or until golden brown.

KACHEN
KACHEN

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