Rey’s Polystarch Portion Bread | Star Wars Inspired Recipes

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rey's bread star wars recipe

What’s Up, Hungry People

Star Wars Week continues here on the blog—to say I’ve been in hyperdrive all week is an understatement. We’ve gone from eating Sarlacc Pit Dip on Tatooine to dining on Ronto Wraps in Batuu – so today, I feel like going nowhere.

Turns out ‘nowhere’ is pretty occupied. It’s also known as Jakku, and it’s here where we’ll meet up with Rey and grab some portion bread.

I remember first seeing this polycarbonate puff bread rise up in The Force Awakens and literally squealed with delight at how cool it was to watch practical effects come back in an otherwise CGI world.

This puffy grey-ish, green-ish loaf of bread somehow looked delicious and freshly baked, and I was honestly blown away.

Ever since then, I’ve been dying to try making my own ration bread at home—though I doubt the version in the movie is actually edible—so I went with the next best thing to make the bread truly come to life with bicarbonate of soda and sodium hydrogencarbonate instead, two ingredients common in most household inventories.

That is to say, I always imagined Rey’s bread is actually soda bread with bits of extra.. flavoring.

portion bread from star wars recipe

Here’s What You Need

  • Milk: Adds moisture and richness to the bread.
  • Lemon juice: Reacts with milk to thicken it, mimicking buttermilk’s effects.
  • Spinach: Provides color and subtle flavoring to the bread.
  • Flour: The main structure of the bread, gives it body and form.
  • Baking powder: Helps the bread rise and become fluffy.
  • Baking soda: Reacts to create air pockets for a lighter texture.
  • Sugar: Balances flavors and adds a slight sweetness.
  • Salt: Enhances overall flavor of the bread.
  • Parmesan cheese: Adds a savory note to the bread.
  • Egg: Binds ingredients together and contributes to the bread’s texture.
  • Cornmeal: Used to prevent sticking and adds a slight crunch to the crust.
portion puff bread from star wars

Let’s Cook

First thing’s first, Hungry People. Let’s get our oven hot and ready. Place your pizza stone inside and crank the heat up to 425°F. This stone needs a solid hour to get just right, giving us plenty of time to whip up our dough.

Here’s a Jedi Mind Trick for Making Buttermilk

While our stone is heating, let’s turn that plain milk into something more magical. Just add a splash of lemon juice to it and let it sit for about 5-10 minutes. You’ll see it start to curdle and thicken—just like buttermilk.

Prepping the Spinach

Next, pack that spinach into a large, microwave-safe bowl with a bit of water. Cover it lightly and zap it in the microwave for about 90 seconds to 2 minutes, just until it shrinks down in size. Once it’s done, drain any excess water. Remember, even on Jakku, water is precious—don’t let it go to waste!

Mixing It All Together

Take that wilted spinach and give it a good blitz in the food processor until it’s nice and smooth. This will give our bread that distinct green-ish look. Spread it out on some paper towels, press and squeeze to get all the moisture out. Trust me, you want it as dry as possible.

Forming the Dough

Grab a large bowl and whisk together the flour, baking powder, baking soda, sugar, and salt. Make a well in the center and start adding your goodies—spinach, that homemade buttermilk, a crack of an egg, and sprinkle in the parmesan cheese. Stir everything together until it’s just combined. It should be thick and sticky but if it feels more like swamp sludge than dough, sprinkle in a little more flour. We’re going for the texture of the Jakku dunes here, not the Dagobah swamps!

Shaping and Baking

Once your dough feels right, transfer it to a floured surface and knead it gently into a ball. Divide it up into 6-8 portions and shape them into nice, round loaves. Score the top of each with a sharp knife or bread lame to give it that artisanal look.

Now, sprinkle some cornmeal onto your hot pizza stone—this keeps things from sticking and adds a nice crunch. Carefully place your loaves on the stone and slide them into the oven. Let them bake for about 20-25 minutes, or until they’re golden brown and sound hollow when tapped.

Cool Down

Pull those loaves out and let them rest for a bit. Just like Rey needed a moment after swinging that lightsaber, your bread needs a moment to settle. Give it at least 15 minutes before you tear into it.

polycarbonate puff bread from star wars

Baking Tips and Troubleshooting

  • Ensuring Proper Rise: Make sure your baking powder and baking soda are fresh. Stale leaveners can result in flat bread. Test their effectiveness by mixing a little with vinegar—if it bubbles, it’s good to use.
  • Achieving the Right Dough Consistency: The dough should be sticky but manageable. If it’s too wet, add flour a tablespoon at a time until it reaches the desired consistency. Conversely, if it’s too dry, a little extra milk can help.
  • Preheating the Pizza Stone: A well-preheated pizza stone is crucial for a crispy bottom and even cooking. Ensure it heats up in the oven for at least an hour before you start baking.
  • Working with Spinach: After microwaving, make sure to drain the spinach thoroughly and squeeze out excess moisture with paper towels. Too much water in the spinach can make the dough too wet.
  • Cooling Before Serving: Allow the bread to cool for at least 15 minutes after baking. This resting period helps the structure of the bread stabilize, making it easier to slice without crumbling.
real life soda bread from star wars recipe

So, Hungry People, we’ve just crafted our very own portion of Rey’s Polystarch Bread right from the sandy dunes of Jakku. Who knew that with a little heat, some spinach, and a dash of kitchen wizardry, you could whip up a Star Wars-inspired dish that looks like it popped right off the screen? This recipe isn’t just a treat for the taste buds—it’s a dive into the heart of the galaxy. Next time you watch The Force Awakens, why not munch on a slice of your homemade portion bread? Remember, every bite is a step closer to the stars.

And there you have it! A little taste of Jakku right in your own home. Enjoy your portion bread, and remember—the Force is strong with this one.

Rey’s Polystarch Portion Bread | Star Wars Inspired Recipes

The Starving Chef
Experience Jakku in real life with this homemade recipe for an edible replica of Rey's Polystarch Portion Bread from Star Wars.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Fictional Feasts
Cuisine Bread, Movies, Star Wars
Servings 8 mini loaves



  • 3 cups fresh spinach packed
  • 3 tablespoons water
  • 1 ½ cup milk
  • 1 lemon juiced
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • ¼ cup Parmesan cheese grated
  • 1 egg
  • 4 tablespoons butter melted
  • 6 tablespoons corn meal


  • Preheat the pizza stone in the oven at 425°F for one hour while preparing the dough.
  • Measure out the milk and add the lemon juice. Stir to mix and then let it sit for 5-10 minutes to curdle and thicken. (Alternatively, you can substitute buttermilk.)
  • Pack the spinach into a large microwave-safe bowl. Add three tablespoons of water then lightly cover. Microwave for 90 seconds to 2 minutes or until the spinach is half the volume. Drain the excess water.
  • Transfer the spinach to the food processor and blend until smooth. Spread out several layers of paper towels and tip the chopped spinach onto the towels. Press and squeeze out as much of the liquid as possible. Set aside.
  • In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Create a well in the center. Add the parmesan cheese, spinach, milk mixture, and an egg.
  • Stir with a spoon until thickened and sticky. If the mix is too wet, add more flour 1/4 cup at a time. The dough will be soft. Knead it gently in the bowl then transfer to a floured surface to knead into a ball shape.
  • Use a sharp knife to cut the bread into 6-8 evenly sized portions then reshape into balls. Use a bread lame or sharp knife to score across the top of each loaf.
  • Scatter cornmeal directly onto the surface of the pizza stone where the loaves will be placed. Transfer the mini loaves to the preheated pizza stone and bake for 20-25 minutes or until golden brown. The loaves should sound hollow when tapped on when they are finished.
  • Cool for at least 15 minutes prior to slicing. Enjoy!
Keyword baking powder, baking soda, bread, soda bread
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