Rēwena bread
Rēwena bread, from above
VegVeganAotearoa New Zealand

Rēwena bread

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

10 servings
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
  1. 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.
  2. 2Mix the remaining flour, salt and baking soda. Add the bug and enough water to make a soft dough. Knead 10 minutes.
  3. 3Shape into a round loaf and rise in a warm place for 1 hour.
  4. 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.

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Make it a meal

What goes with Rēwena bread: a bread or rice, a side, something to drink and something sweet.

With a main Māori boil up150 min
With a main Hāngī style roast240 min
On the side Aloo gobi35 min
On the side Avial35 min
To drink Masala chai10 min
Something sweet Pavlova120 min
Something sweet Anzac biscuits30 min
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