Rewena Paraoa: A Taste of Māori Tradition

There’s a certain magic in the air when you embark on the journey of making Rewena Paraoa. For me, it’s more than just baking; it’s a sensory connection to the past, a whisper of ancestral kitchens. I remember the first time I smelled that distinct, slightly tangy aroma wafting from my grandmother’s oven – a scent unlike any other bread. It was the smell of patience, of coaxing life from simple ingredients, and of a tradition passed down through generations. That bread, warm and dense, slathered with butter that melted into its craggy surface, was pure comfort and a delicious history lesson all in one bite.

Recipe Overview

• Prep Time: The starter requires 3 days in cooler weather, or approximately 1 day in warm, sunny conditions. The active preparation for the bread itself is minimal, around 25 minutes.
• Cook Time: 30-40 minutes
• Total Time: Approximately 3 days for starter, plus 30-40 minutes baking.
• Servings: Varies based on loaf size, but the recipe yields 2 loaves.
• Yields: 2 loaves
• Dietary Type: Vegetarian

Ingredients

The heart of Rewena Paraoa lies in its unique starter, a living testament to the power of fermentation.

For the Rewena Starter (prepare 1-3 days in advance)

• 1 medium potato, sliced, preferably an older variety known for its starch content.
• 1 cup water (for boiling the potato)
• 1 teaspoon sugar
• 2 cups flour (for starter)

For the Rewena Paraoa Dough

• 5 cups plain flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• Reserved starter plant (from above)
• Extra water, if required, to achieve the right consistency.

Equipment Needed

• Medium saucepan (for boiling potato)
• Potato masher or fork
• Large mixing bowl
• Whisk or spoon for mixing
• Sieve
• Clean tea towel or cover for the starter
• Baking trays or round baking tins (approximately 20cm in diameter), or loaf tins
• Oven
• Cooling rack

Instructions

The process of creating Rewena Paraoa is a gentle dance with nature, requiring a bit of patience and an understanding of fermentation. The following instructions are geared towards a sunny, warm environment, where the starter will likely be ready in about a day. If your conditions are cooler, you will need to follow the additional feeding steps for the starter, as outlined in the introduction.

Step 1: Preparing the Rewena Starter

1. To begin making your Rewena starter, take your medium potato. Peel it, slice it, and then boil it in 1 cup of water until it reaches a mashing consistency.
2. Once tender, mash the potato thoroughly in the pot, ensuring you incorporate any remaining water. Set this mashed potato mixture aside to cool.
3. When the potato mixture is lukewarm, add the 1 teaspoon of sugar and the 2 cups of flour.
4. Mix these ingredients together until you achieve a fairly firm texture. The mixture should resemble a dough.
5. Cover the bowl with a clean tea towel or lid and leave it in a warm place to prove or ferment. Ideally, if the weather is warm and humid, you can leave it outside. If not, find the warmest spot inside your home.
6. The starter is ready when it bubbles and begins to rise. If this doesn’t happen on the first day, you will need to “feed” it daily, just as you would if you were in a colder environment. This feeding process involves gently warming the liquid and sugar and incorporating it into the starter.

Step 2: Baking the Rewena Paraoa

1. Once your Rewena starter is active and ready, it’s time to preheat your oven. Pre-heat your oven to 200°C (400°F / Gas Mark 6).
2. Grease and lightly flour two baking trays (pizza trays are ideal) or two medium-sized (approximately 20cm in diameter) round baking tins, or alternatively, use loaf tins. Set these aside.
3. In a large mixing bowl, sift together the 5 cups of plain flour and the 1 teaspoon of salt.
4. Create a well in the center of the sifted flour and pour in all of your prepared Rewena starter.
5. Sprinkle the 1 teaspoon of baking soda over the starter.
6. Begin to mix the ingredients together. If the dough seems too dry, add extra water as required until it is just combined and forms a cohesive dough.
7. Turn the dough out onto a lightly floured bench or work surface.
8. Knead the dough lightly for approximately 10 minutes. You are not aiming for a very elastic dough, but rather to bring it together smoothly.
9. Split the kneaded dough into two equal halves.
10. Shape each half to fit into your prepared baking tins or onto the trays.
11. Bake in the pre-heated oven for approximately 30 to 40 minutes, or until the loaves are golden brown on the top and bottom.
12. Once baked, turn the loaves out of the tins or off the trays.
13. Slice the Rewena Paraoa and eat it hot, generously buttered.

Expert Tips & Tricks

• Starter Savvy: The key to a successful Rewena starter is warmth. If your kitchen isn’t naturally warm, consider placing the starter jar on a heating pad set to low, or near a pilot light.
• Potato Power: Older potatoes tend to have a higher starch content, which is beneficial for the starter’s fermentation process.
• Dough Consistency: Don’t be afraid to adjust the water. The exact amount of water needed can vary depending on the humidity and the absorbency of your flour. Aim for a dough that is firm but pliable.
• Gentle Kneading: Rewena Paraoa is a dense bread, so avoid over-kneading. A light touch is all that’s needed to bring the dough together.
• Checking for Doneness: Tap the bottom of the loaf. If it sounds hollow, it’s likely ready. The crust should be a rich golden-brown.

Serving & Storage Suggestions

Rewena Paraoa is at its absolute best when served fresh and warm, straight from the oven. A generous slathering of butter is traditional and utterly delicious. It also pairs wonderfully with jam, honey, or even a savoury spread like cheese.

If you find yourself with leftovers – which is rare! – the best way to maintain its freshness is to cover it with a clean, damp tea towel. This helps to keep the crust from drying out too quickly. Store the bread at room temperature for 1-2 days. For longer storage, you can wrap it tightly in cling film and then foil, and it will keep in the refrigerator for up to 4-5 days. Rewena Paraoa also freezes beautifully; wrap it well and it can be stored in the freezer for up to 3 months. To reheat, a short stint in a moderate oven (around 150°C/300°F) will revive its lovely texture.

Nutritional Information

Here’s an estimated nutritional breakdown per serving (assuming 1/10th of a loaf, as the recipe yields 2 loaves):

Nutrient	Amount per Serving	% Daily Value (Approx.)
Calories	250 kcal	12%
Total Fat	2.5 g	3%
Saturated Fat	0.5 g	3%
Cholesterol	0 mg	0%
Sodium	400 mg	17%
Total Carbohydrate	45 g	16%
Dietary Fiber	2 g	7%
Sugars	1 g	1%
Protein	7 g	14%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the traditional Rewena Paraoa is cherished for its unique flavor and texture, here are a few ideas for slight variations:

• Whole Wheat Flour: For a heartier loaf, you could substitute a portion of the plain flour with whole wheat flour. Start with a 1:3 ratio of whole wheat to white and adjust as needed.
• Sweetness: If you prefer a slightly sweeter bread, you can add an extra teaspoon of sugar to the dough mixture.
• Herbs: For a savory twist, finely chopped fresh rosemary or thyme can be kneaded into the dough.

FAQs (Frequently Asked Questions)

Q: How do I know if my Rewena starter is ready to use?
A: Your starter is ready when it has visibly bubbled, increased in volume, and has a slightly tangy, yeasty aroma.

Q: Why is my starter not bubbling after the first day?
A: This is normal in cooler weather. Continue to “feed” it daily by warming the liquid and sugar and incorporating it into the starter. Patience is key!

Q: Can I use a different type of potato?
A: While older, starchier potatoes are preferred, you can use other types. Just ensure they are cooked until very soft and mashable.

Q: My dough feels a bit sticky, what should I do?
A: Add a little more flour, a tablespoon at a time, until it becomes manageable. Be careful not to add too much, as this can make the bread tough.

Q: How long can I keep the Rewena starter active?
A: With regular feeding, a Rewena starter can be maintained indefinitely, becoming a treasured part of your kitchen for years to come.

Final Thoughts

There is a profound satisfaction in creating something as wonderfully simple and historically rich as Rewena Paraoa. It’s a bread that nourishes not just the body, but the soul, connecting us to the land and the people who have passed down this tradition. The slightly chewy texture, the subtle tang, and the comforting warmth make it a truly special bake. So, gather your ingredients, embrace the process, and savor every warm, buttery slice. I encourage you to share your Rewena Paraoa experiences – let me know how it turns out, or what delicious toppings you discover! Enjoy this taste of Māori heritage.