The most essential part of creating Maori Bread (Rewena Paraoa) lays in the cultivation of its potato based rising agent. Rewena, derived from the word ‘Rewa’ or potato is the Maori name used to describe this very special leaven. The success or failure of the recipe is almost entirely dependant on the attention paid to nurturing the fermentation process.
How to bake Rewena Paraoa (New Zealand Maori Bread)
This form of Paraoa (Bread) is a great accompaniment to casseroles, stews and of course the traditional Maori form of pit cookery; the Hangi. It can also be enjoyed both hot and cold with jam or honey.
Step One: Creating the Leaven (Rewena):
Ingredients:
- 6 large potatoes
- Water
Take six large potatoes – The type of potato used affects the final flavour and outcome of the recipe. This is dependent on geographic location and personal taste. Try using variations of sweet potato for an added twist to the recipe.
Peel potatoes and chop them into small pieces, proceed to boil them in unsalted water (Ensure that the potatoes are covered by at least an inch of liquid). Once cooked do not drain off water, instead mash the potatoes into it and leave to cool.
Step Two: Fermentation
Ingredients:
- Flour, 2 Cups
- Sugar, ½ Cup
- Leaven (Rewena), 1 Cup
Directions:
- A large storage jar, with a screw top lid, is now required to seal the potato mixture so that the fermentation process can begin. Fill the jar to the top with the, now cooled, mashed potato and water mixture and leave it in a warm dry area to mature. The process should take at least three days.
- During this time it is essential to check the mixture. Fermentation pressure should be gently released from the jar; after which it should be again tightly sealed. After three days the, now matured, leaven can be stored in the refrigerator. It will not die so long as it is topped up and can be used indefinitely.
- Mix 2 cups of flour, ½ a cup of sugar and one cup of, your previously prepared, potato leaven. Ensure that you warm the leaven before combining it with the other ingredients.
- Cover and allow the mixture to stand for approximately one and a half hours.
Note: So as to maintain and continue the fermentation process, warm water should be added to your refrigerated potato mixture to replace that used.
Step Three: Creating the Dough
Ingredients:
- Flour, 6 Cups
- Sugar, 1 Cup
- Leaven (Rewena), 4 Cups
Add six cups of flour to a large mixing bowl. Create a well at its center into which one cup of sugar is added. Four warmed cups of the Rewana, from step two, should now also be added to the well. Mix all the ingredients into a thick dough, cover and leave to rise in a warm place.
Step Four: Allow to Rise
Ingredients:
- Flour, 3 Cups
- Butter
Uncover the dough mixture and add three additional cups of flour. Knead the dough until the flour is combined and the mixture is dry enough to be turned out onto a well floured work surface. Knead and combine for another ten minutes and then cut into quarters.
Place the dough in a well buttered high sided baking dish and again leave to rise.
Step Five: Baking
Bake in a pre-heated oven (175ºC or 347ºF ) for 45 minutes. When complete, turn off heat but allow the bread to stay in the oven for an additional ten minutes. Remove and wrap in a large cloth until cool.
Additional Serving Tip:
Try wrapping the finished bread in a ‘wet’ tea towel while it is still hot. This will ensure a crust that is crunchy yet not too hard.
Related Articles:
Sweet Potato Bread Recipe: Enjoy a Great Holiday or Gift Bread Made From Healthy Sweet Potatoes
South Pacific Travel: Holiday Adventures in New Zealand's Far North
Origins of the New Zealand Haka – Ka Mate
Sources:
Rewena Bread - A Brief History: everything2.com
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