Recipes · New Zealand · Bread
Rēwena Bread (Māori Potato Bread)
One serving has 205 kcal and 6 g protein, and at least a fifth of a woman's daily need of thiamin (37%), selenium (31%), folate (24%), riboflavin (23%), niacin (23%) and manganese (21%). Ready in 225 minutes.
- Preparation: 180 min
- Cooking: 45 min
- Makes: 1 serving (92.9 g)
- Difficulty: Hard
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 20 g Potatoes, raw
- 50 g Flour, all-purpose
- 2 g Sugar
- 0.6 g Salt
- 0.3 g Baking soda
- 20 g Water
Method
- Start the potato bug (starter) 3-5 days ahead: boil the potato until soft, mash it with a little of the flour, the sugar and the water, then leave covered at room temperature, stirring daily, until bubbly and sour-smelling.
- To bake, mix the bubbly potato bug with the rest of the flour, salt and enough extra water to make a soft dough.
- Knead for 5 minutes, shape into a round loaf, and place in a floured, lined tin or basket.
- Cover and leave in a warm place for about 3 hours, until noticeably risen.
- Heat the oven to 200 °C (400 °F). Sprinkle the baking soda over the top of the loaf just before baking.
- Bake for 40-45 minutes until deep golden and it sounds hollow when tapped underneath.
- Cool before slicing.
- This is 1 slice, about a tenth of a loaf; multiply the dough by 10 for a whole loaf.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 205 kcal | 10% |
| Carbohydrates | 43.6 g | |
| Water | 41.8 mL | |
| Fiber | 1.8 g | 6% |
| Protein | 5.6 g | 12% |
| Tryptophan | 0.07 g | |
| Threonine | 0.15 g | |
| Isoleucine | 0.19 g | |
| Leucine | 0.37 g | |
| Lysine | 0.14 g | |
| Methionine | 0.1 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.28 g | |
| Tyrosine | 0.17 g | |
| Valine | 0.23 g | |
| Histidine | 0.12 g | |
| Fat | 0.51 g | |
| Monounsaturated | 0.04 g | |
| Polyunsaturated | 0.21 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.2 g | |
| Saturated | 0.08 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 10.7 mg | 1% |
| Copper | 0.1 mg | 11% |
| Iron | 2.5 mg | 14% |
| Magnesium | 15.8 mg | 5% |
| Manganese | 0.37 mg | 21% |
| Phosphorus | 65.4 mg | 9% |
| Potassium | 139 mg | 3% |
| Selenium | 17 µg | 31% |
| Sodium | 318 mg | |
| Zinc | 0.41 mg | 5% |
| Thiamin (vitamin B1) | 0.41 mg | 37% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 3.2 mg | 23% |
| Pantothenic acid (vitamin B5) | 0.28 mg | 6% |
| Pyridoxine (vitamin B6) | 0.08 mg | 6% |
| Folate (vitamin B9) | 94.5 µg | 24% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 2.4 mg | 1% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 3.9 mg | 5% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.12 mg | 1% |
| Vitamin K | 0.55 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.06 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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