What is Maori bread made of?

Maori bread, also known as Rewena bread, is a traditional sourdough bread made from fermented potato starter (bug). The main ingredients are potato, flour, sugar, and salt. The potato bug acts as a natural leavening agent, giving the bread its distinctive flavor and texture. Maori bread has a dense, chewy crumb and a slightly sweet taste.

What is potato bread made of?

Potato bread is a type of bread that incorporates mashed potatoes or potato flour into the dough. The main ingredients are typically wheat flour, mashed potatoes (or potato flour), yeast, salt, and water. Some recipes may also include milk, butter, or sugar for added flavor and texture. The potatoes help create a soft, moist bread with a subtle potato flavor.

How do you start a Rewana bug?

To start a Rewana bug (potato starter), mix grated raw potato, sugar, flour, and water in a jar. Cover the jar with a cloth and let it ferment at room temperature for several days, stirring daily. The mixture will start to bubble and develop a sour smell, indicating that the bug is active and ready to be used in Rewena bread.

Is Rewena Bread good for you to eat?

Rewena bread can be a part of a healthy diet when consumed in moderation. As a sourdough bread, it may be more easily digestible for some people compared to regular bread. However, it is still a source of carbohydrates and should be balanced with other nutrients. Homemade Rewena bread may be healthier than store-bought versions, as you can control the ingredients and avoid additives.

How to Make Maori Potato Bread [Rewena Bread]

Ingredients

Scale

2 cups mashed potatoes (from about 3-4 medium-sized potatoes, preferably Russets or Yukon Golds)
3 1/2 cups all-purpose flour (or gluten-free flour blend if needed)
1 cup active sourdough starter
1 tsp salt
1 cup warm water, adjust as needed

Equipment

Sturdy mixing bowls
Rimmed baking sheets or an oven-safe skillet
Oven (or a traditional Maori hangi if available)
Kitchen scale, bench scraper, bread knife (optional)
Cooling rack

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, combine the mashed potatoes, flour, sourdough starter, and salt. Gradually add warm water, mixing until a shaggy dough forms. Adjust with more flour or water as needed to get a manageable consistency.
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Use the windowpane test to check if the dough is well-kneaded: stretch a small piece thin enough to see light through without tearing.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
After the first rise, punch down the dough to release air bubbles. Shape it into a round or oval loaf and place on a parchment-lined baking sheet. Cover and let rise again for 30-45 minutes.
Heat your oven to 425°F (220°C).
Just before baking, slash the top of your loaf with a sharp knife to allow for expansion. Bake for 35-40 minutes, until golden brown and hollow when tapped on the bottom.
Let the bread cool slightly before slicing to enjoy the full texture and flavor.

Notes

Enjoy warm with butter melting into the soft, fluffy bread.
Serve alongside a hearty Maori boil-up or your favorite stew.
Use thick slices as the base for sandwiches topped with smoked salmon, avocado, or cream cheese.
Tear into pieces and dip in quality olive oil sprinkled with sea salt and pepper.

Author: Natasha Krajnc
Category: bread
Cuisine: New Zealand