Yep, NZ Bread.
I can hear you non NZer’s going ‘what’ ??????? What is Rewena ?
It is yeasty beasty people, a NZ bread.
We call it Maori bread or Paraoa bread.
It is made with a starter like sourdough or an Italian Biga but it is made out of Potatoes and flour………..My uncles used to make it and they used to make fried bread too but I can’t remember if the fried bread was made from the rewena, I think not, I can remember a very sticky dough in the fry pan……….. and I will do that one another day.
Rewena has an almost sour tang to it because there is a fermentation period, similar to sour dough.I have heard of people keeping it like a sourdough starter but I am not 100% sure about this, I would have thought it would go rotten!! Now 2 of the recipes below have a touch of yeast and one is yeast free.
SO WHAT ARE WE AIMING FOR???
- Rewena Bread
My recipe is an old family one so I am unable to share it but there is two very good recipes below that will give you similar if not exact results:)
Sorry, I can share the bread, the process and the photo’s but not the recipe as its not mine to give!!
As I have said in prior posts, Dean Brettschneider, a NZ baker also makes one and his recipe is in his book “Global Baker”.
http://amessykitchen.blogspot.co.nz/2011/03/bbb-rewena-paraoa-maori-bread.html
http://curiouskai.blogspot.co.nz/2007/01/rewena-bread-beginning.html
http://www.kaitime.co.nz/index.php/recipes/desertsabreads/150-paraoa-parai–rewena-bread (Yeast free)
LETS LOOK ATHE PHOTOS!! Gorgeous!! and the taste……..
Start with this!!
Ready for first rise.
Ready for last rise…
Kiwi Template
Ready to eat!!
mmmmmmm
yummmmmmm
One more for luck
And you know what I am going to say now!!!
Enjoy, Enjoy, Enjoy!!or as we say in NZ , SWEET AS!!
Will start hunting down the fry bread recipe:)
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That looks really great. I know you can't share the recipe but I am wondering if it is a yeast bread, and/or if the rewena has starter like qualities. I clicked through to the first link, and saw she uses very little yeast, so just wondering. -Varda
as i wondered too and i have done it without, which my recipe is and also similar to the messy kitchen link which has a little...
Results pretty much of a muchness, maybe a little more rising in the boosted yeast one...whihc you would expect but it may have been a hotter/colder day...
the potato is definetely the starter...it is quite amazing really....
i have another potato bread, which is similar but doesn't ferment the potatoes which is where the yeastyness grows from:)
http://greedybread.wordpress.com/2012/07/08/pane-di-patate-della-garfagnana/
let me know what you think....