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Rewena Bread by Eru Tutaki 'The Native Chef'

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Rewena Bread

Eru Tutaki

Preparation:20min  ›  Cook:1hour  ›  Extra time: 1day resting  › Ready in:1day 1hour 20min 


1 Potato (any type is fine. Medium size)

1 cup water (keep this water once potato is boiled. Use some for mashing and save ½ cup  for step 2.)

2 cups flour

1 tsp sugar (plus an extra tsp for step 2 if making bug.)

1 tblsp dough

1 tsp salt

1 tsp baking soda

Extra water (if needed)



  1. Peel and dice potato. Place in pot with 1 cup water, cover and simmer until mashing consistency. Mash and cool to lukewarm then add flour and sugar. Mix to a firm texture then cover and allow to sit in a warm place for 24-48 hours.
  2. (The Bug): After 24-48 hours, set aside one tablespoon of dough in a large Agee jar. Cover and keep in a warm place. Feed one day with a 1/2 cup of warm potato water then the next day with 1 teaspoon of sugar. This is your "bug" which is your base for making future loaves. *Skip this step if you are only making one loaf of rewena bread.*
  3. Mix 5 cups of flour, 1 teaspoon of salt and 1 teaspoon on bicarb soda. Pour in rewena from step one then mix. Add more water if needed. Kneed for 10 minutes. Put in a greased dish then set in a warm place to rise. Place in a cold oven (do not preheat) and bake at 180 degrees C for one hour. This allows the bread to rise further while oven warms.


Tip: Place dough into muffin tins and make smaller versions. Excellent for school lunches.