Name: Maori Fermented Potato Bread (Rewena)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf (8 slices)
Cuisine: New Zealand Maori
Ingredients: 1 medium russet potato (about 200 g), peeled and cubed; 1 1/2 cups plain flour; 2 cups lukewarm water; 2 tablespoons white sugar; 1 cup active fermented potato starter (from above); 3 1/2 cups strong bread flour; 2 tablespoons white sugar; 1 teaspoon fine sea salt; 2 tablespoons melted butter or neutral oil; 3/4 to 1 cup lukewarm water, as needed; 1 tablespoon melted butter for brushing; Extra flour for dusting

Rewena is a traditional Maori fermented bread made with a bubbly potato starter that gives the loaf a soft crumb and gentle tang. The natural fermentation develops subtle sweet-sour notes and a tender texture, making it a beloved staple at Maori gatherings and family tables across Aotearoa.

Prep Time30 mins

Cook Time45 mins

Total Time75 mins

Servings8

Yield1 loaf (8 slices)

Nutrition Facts

Per serving (estimated)

285 kcalCalories
3.5 gFat
1.2 gSaturated Fat
54 gCarbs
2.5 gFiber
5 gSugar
8 gProtein
295 mgSodium
220 mgPotassium
25 mgCalcium
3 mgIron
4 mgVitamin C
35 mcgVitamin A

Ingredients

For the Fermented Potato Starter (Mao)

1 medium russet potato (about 200 g), peeled and cubed
1 1/2 cups plain flour
2 cups lukewarm water
2 tablespoons white sugar

For the Bread Dough

1 cup active fermented potato starter (from above)
3 1/2 cups strong bread flour
2 tablespoons white sugar
1 teaspoon fine sea salt
2 tablespoons melted butter or neutral oil
3/4 to 1 cup lukewarm water, as needed

For Finishing

1 tablespoon melted butter for brushing
Extra flour for dusting

Directions

Begin the starter 2 to 3 days ahead: boil the cubed potato in water until very soft, then mash it smooth without draining too much. In a non-metallic bowl, combine the mashed potato with flour, lukewarm water, and sugar, stirring until smooth. Cover loosely with a clean cloth and leave in a warm spot for 48 to 72 hours, stirring once daily, until the mixture is bubbly, slightly foamy, and smells gently tangy.
When the starter is active and aromatic, place 1 cup of it into a large mixing bowl (reserve the rest for another bake or refresh with equal parts flour and water). Add the bread flour, sugar, salt, melted butter, and 3/4 cup of the lukewarm water.
Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 10 to 12 minutes, adding more water a tablespoon at a time if the dough feels stiff, until it is smooth, elastic, and just slightly tacky.
Shape the dough into a round, place it in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for 1 1/2 to 2 hours, or until roughly doubled in size.
Punch down the risen dough, reshape it into a tight round loaf, and place it on a parchment-lined baking sheet or in a greased 20 cm round cake tin. Cover and prove for another 45 minutes to 1 hour until puffy.
Preheat the oven to 190°C (375°F). Bake the loaf for 40 to 45 minutes, until the crust is deep golden and the base sounds hollow when tapped; an internal temperature of 95°C (200°F) confirms it is cooked through.
Transfer to a wire rack, brush the hot crust with melted butter for a soft finish, and allow to cool for at least 30 minutes before slicing so the crumb sets properly.

Cook’s Notes

If your starter smells harsh or alcoholic rather than mildly tangy and yeasty, it has likely over-fermented; refresh it with 1/2 cup flour and 1/2 cup water and rest another 12 hours.
For a softer, sandwich-style crumb, brush the dough with a little extra butter just before baking and again when it comes out of the oven.
Traditional rewena was often baked in a steamy environment to mimic an earth oven; place a small metal pan of water on the oven floor while baking for a softer crust.
Leftover rewena bread toasts beautifully the next day and pairs well with butter, honey, or savory fillings like cheese and smoked salmon.