Rewena Paraoa (Maori Bread)

May 31, 2023May 31, 20230 9

Traditional Rewena Paraoa (Maori Bread) recipe from New Zealand

by The Chefin Bread

Prep

24 hours

Cook

40 min

Ready In

1440 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

221

Sugar

Fat

0.5g

Rewena Paraoa is a traditional Maori bread from New Zealand that has been made for hundreds of years. It's a sourdough bread made from a starter mixture that is fermented for at least 24 hours. The result is a tangy, nutritious, and flavorful bread that is enjoyed as a staple food by many Maori communities. The recipe uses only a few simple ingredients, including potatoes, flour, and water. The dough is shaped into loaves or rolls and baked in a hot oven until golden brown. The bread is perfect for sandwiches, toast, or just eaten on its own with some butter or jam.

Instructions

1.	Boil the sliced potato until tender, then drain and mash.
2.	In a separate bowl, mix the starter ingredients: 2 cups of flour, 1 teaspoon of sugar, and 1.5 cups of warm water. Stir in the mashed potato and cover with a cloth.
3.	Leave the mixture to ferment in a warm place for at least 24 hours.
4.	In a large bowl, mix the 5 cups of plain flour, 1 teaspoon of salt, and 1 teaspoon of baking soda together.
5.	Add the fermented starter mixture to the dry ingredients and knead for several minutes until the dough is smooth and elastic.
6.	Let the dough rest for 5 minutes, then shape it into loaves or rolls. Place on a greased baking sheet and let rise for 45 minutes.
7.	Preheat the oven to 220°C/428°F and bake the bread for 35-40 minutes, or until it sounds hollow when tapped on the bottom.

PROS

Rewena Paraoa is a delicious and nutritious bread, filling and flavorful
It is a cultural icon of New Zealand’s Maori cuisine, and its sourdough texture makes it easy to digest.

CONS

The starter mixture requires at least 24 hours of fermentation, so this recipe requires some advance planning.

Since it’s a fermented bread, it has a relatively shorter shelf life and should be consumed within a few days of baking.

HEALTH & BENEFITS

Rewena Paraoa is a naturally fermented bread, which means it is rich in beneficial bacteria that promote gut health
Additionally, it’s lower in gluten than some other breads, which makes it easier to digest and a good option for people with gluten sensitivities.

	1 medium potato , sliced , preferably old
	2 cups flour ( for starter )
	1 teaspoon sugar
	5 cups plain flour
	1 teaspoon salt
	1 teaspoon baking soda