Classic Rewena Parāoa Sourdough
Classic Rewena Parāoa Sourdough
Transport yourself to the heart of Aotearoa with this authentic Rewena Parāoa, often known as Māori bread. This traditional sourdough is celebrated for its uniquely tangy flavour and wonderfully dense yet tender crumb, a direct result of its distinctive potato starter. The process begins with cultivating this starter, a culinary heritage passed down through generations, which imbues the bread with its characteristic depth. Perfect for sharing during kai and celebrations, this Rewena Parāoa offers a taste of Māori culture with every bite. It bakes to a beautiful golden-brown hue, boasting a slightly crisp crust that yields to a soft interior. Ideal for any occasion, from a simple breakfast to a special gathering, this recipe invites you to explore the rich history and delicious traditions of New Zealand cuisine. Mastering this sourdough is a rewarding journey for any home baker seeking unique and culturally significant recipes.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 8
Instructions
Make the Potato Starter (if not already made)
- 1Mash the cooked potato thoroughly in a large bowl. Gradually whisk in the warm water until smooth.
- 2Stir in the sugar and flour. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 24-48 hours, or until bubbly and active. This is your starter.
Prepare the Rewena Parāoa Dough
- 1In a large bowl, combine the active potato starter, 3.5 cups of flour, 0.5 cup of warm water, sugar, and salt.
- 2Mix with a wooden spoon or your hands until a shaggy dough forms. It will be sticky.
- 3Turn the dough out onto a lightly floured surface. Knead gently for about 5-7 minutes, adding minimal extra flour only if necessary, until the dough is slightly smoother but still soft and a bit sticky.
- 4Shape the dough into a round loaf and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth.
- 5Let the dough rise in a warm place for 2-3 hours, or until it has roughly doubled in size. The fermentation time can vary depending on room temperature.
Baking the Rewena Parāoa
- 1Preheat your oven to 190°C (375°F). Grease and flour a baking sheet or Dutch oven.
- 2Gently punch down the risen dough. Shape it into a round loaf on the prepared baking sheet, or place it in the Dutch oven.
- 3If using a baking sheet, you can score the top of the loaf with a sharp knife. Cover and let it rest for another 15-20 minutes.
- 4Bake for 35-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, remove the lid for the last 15 minutes of baking.
- 5Transfer the bread to a wire rack to cool completely before slicing.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 7 g
- Fat
- 1 g
- Carbs
- 52 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 7 g |
| Fat | 1 g |
| Carbs | 52 g |
Tips
- Ensure your potato starter is active and bubbly before using it in the dough for the best rise and flavour.
- The dough can be sticky; resist adding too much flour during kneading to maintain its signature texture.
- Best enjoyed sliced and served warm with butter or alongside traditional New Zealand dishes.
