Instructions: Rewena (leaven):
Boil slices of potato with 1 cup of water until soft. Cool to lukewarm and mix in the flour and sugar to a paste. Cover and standa in a warm place until the mixture has fermented.

Bread:
Sift flour and salt into a bowl and make a well in the centre. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins. Bake at 450F (230C) for 45-50 minutes.

Now here is another recipe I post for interests sake. The Maori had a penchant for strongly flavoured food, according to David Burton.

Often, because they were away engaged in incessant tribal wars, their plantations were left untended and they returned to find their crops rotting. Out of necessity they had to live on rotten food and developed a penchant for it. Some foods were then left deliberately to decompose - such as Kaanga wai - cured corn. Corn cobs were dried in the sun then put in a kit (a flax basket) or a sack and left in clear running water for 2-3 months until the core was rotten. The corn was then stripped from the husk with a knife, washed with fresh water and mashed then cooked (3C water for every 1C corn) for about 2-2 1/2 hours until it made a strong smelling porridge. Todays Maori add some salt and sugar.

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