Rēwena Bread

Recipe by Tot's PantryDifficulty: Easy


Prep time


Cooking time




  • Bug (starter)
  • 1 tsp sugar

  • 1 cup water

  • 2 cups flour

  • 1 medium potato, dicied

  • Bread
  • 5 cups flour

  • 1 tbs salt

  • 1 tbs baking soda

  • 1-2 tsp sugar

  • 1 cup of your rēwena bug


  • Mix flour and salt into a large bowl.
  • Make a well in the centre.
  • Place the rēwena bug in the middle of the hole and sprinkle baking soda over all
  • Knead lightly for 10 to 15 minutes folding the dough over and over
  • Add more water if mixture feels too firm
  • Roll into a ball, and cover and leave to rise for a few hours or overnight
  • To make the dough rise faster leave it in the warming drawer of the oven or on a shelf in the sun
  • Sprinkle flour over a baking tray to prevent sticking and lightly spray the bread with liquid oil
  • Bake at 200 degrees Celsius for approximately 40 minutes
  • The cooking time will depend on how thick your bread is. Test if the centre of the bread is cooked by inserting a knife.
  • Rēwena bread is delicious with just a bit of butter, or eaten with a soup or stew. YUM!


  • Rēwena (Māori bread) is a favourite and goes well with many meals or on its own as a snack. The recipe is simple and great way to teach children about baking. First part of the recipe is the making of a ‘bug’ (starter) that helps the bread rise without yeast.

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