Maori Bread: Rewena: 100 g potato, peeled, sliced thin 165 ml water extra water 165 g strong bread flour 1 tsp liquid honey Dough: 400 g strong bread flour 1 tsp salt 20 g liquid honey 1/4 tsp instant active dried yeast 1 1/2 tbls rosemary, chopped 150 ml water 330 g rewena (above) additional flour for dusting 4—5 ice cubes to create steam in the oven
