Paraoa Parai (Potato Bread)

Paraoa Parai (Potato Bread)


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About this recipe: This is bread originates from New Zealand. It's made from fermented potato water and contains no added yeast. Serve slathered in butter, if desired.


Makes: 1 loaf

  • Potato Starter
  • 250g plain flour
  • 3 medium potatoes, sliced
  • 1 teaspoon caster sugar
  • 250ml water
  • 625g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt

Prep:25min  ›  Cook:50min  ›  Extra time:8hr proofing  ›  Ready in:9hr15min 

  1. To make the starter: Boil the potatoes in 250ml water until soft. Cool to lukewarm. Mix in flour and sugar. Pour into glass jar and cover with a clean cloth. Stand in a warm place until fermented. Let sit for at least overnight. When fermented, strain and reserve liquid.
  2. Preheat oven to 230 C / Gas 8.
  3. To make the bread: Sift flour, bicarbonate of soda and salt. Make a well in the centre. Pour in the strained potato liquid. Mix well and turn out onto a floured surface. Knead for 10 minutes, adding a little water if the mixture is too firm.
  4. Place dough into greased loaf tin. Bake in preheated oven for 45-50 minutes.

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