'Maori bread' recipe: REWENA BREAD

Rewena bread decorated with a New Zealand Silver Fern motif
Rewena (Maori bread of Paraoa bread) is one of the best ­loved dishes in the Maori cookbook but it can take years to master. It is made with a starter like sourdough or an Italian Biga but its ingredients are potatoes and flour. Rewena has an almost sour tang to it, similar to sour dough, because of its fermentation process.
MAKES ONE LOAF
INGREDIENTS
METHOD: STARTER/BUG/MOTHER
This is the starter plant or bug from which you can make a few loaves of bread by only using what is needed and storing what's left.
  1. Boil the potato slices in water to mixing consistency and leave to cool.
  2. When lukewarm, mix in all ingredients together to a fairly firm texture.
  3. Add more warm water if needed. Cover and leave in a warm place to rise.
METHOD: MAKING THE LOAF
  1. Make a well in the flour, add starter bug and mix well with warm water.
  2. Take a portion of the mixture in a jar. Add a raw potato for flavour and leave in fridge for the next time you want to make a loaf.
  3. Add sugar to your mixture for sweetening and mix with warm water.
  4. Knead the dough, folding in as you go.
  5. Sprinkle flour over a flat board to stop sticking. Knead until firm, roll into a big ball.
  6. Cover with a teatowel or cling wrap and leave to rise for a few hours or overnight. (Hint: If you're in a hurry, try leaving it in the warming drawer of the oven or in the back window of the car if it's a nice day).
  7. Bake for one hour at about 200C.