Sweet Rewena Parāoa with Raisins
Sweet Rewena Parāoa with Raisins
Embark on a culinary journey with this delightful Sweet Rewena Parāoa with Raisins, a cherished variation of the traditional Māori bread originating from New Zealand. Rewena Parāoa, known for its unique sourdough tang and soft, slightly chewy texture, has been a staple in Māori households for generations. This recipe enhances the classic by infusing it with the natural sweetness of plump raisins, creating little pockets of fruity joy within every slice. The sourdough starter, often a treasured family heirloom passed down through many years, gives this bread its distinctive flavour profile. Perfect for a hearty breakfast or a satisfying afternoon tea, this sweet rewena parāoa is more than just a bread; it’s a taste of history and a testament to the rich culinary heritage of Aotearoa. Gather your ingredients and prepare to bake a loaf that’s sure to impress, a true taste of New Zealand cuisine.
- Preparation time
- 35 min
- Cooking time
- 40 min
- Total time
- 1 hr 15 min
- Servings
- 10
Instructions
Preparing the Dough
- 1In a large bowl, combine the active potato starter, flour, salt, sugar, and melted butter.
- 2Gradually add the warm water, mixing until a shaggy dough forms. The water quantity may vary slightly depending on the humidity and the starter's consistency.
- 3Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. It will be a slightly sticky dough.
- 4Gently incorporate the drained raisins into the dough, ensuring they are evenly distributed.
- 5Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
Baking the Bread
- 1Preheat your oven to 200°C (400°F). Grease and flour a loaf pan or prepare a baking sheet.
- 2Once risen, punch down the dough gently and shape it into a loaf. Place it in the prepared pan or on the baking sheet.
- 3Cover the loaf loosely and let it rest for another 20-30 minutes while the oven finishes preheating.
- 4Bake for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- 5Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Nutrition Information
- Calories
- 231 kcal
- Protein
- 5 g
- Fat
- 7 g
- Carbs
- 38 g
| Nutrient | Per serving |
|---|---|
| Calories | 231 kcal |
| Protein | 5 g |
| Fat | 7 g |
| Carbs | 38 g |
Tips
- Ensure your potato starter is very active and bubbly for the best leavening results in your rewena parāoa.
- The internal temperature of the bread should reach around 93-99°C (200-210°F) when done.
- Serve warm with butter, jam, or honey for a truly authentic New Zealand treat.
