How To make Bara Brith (Currant Bread) Welsh

Bara Brith

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Learn how to bake a traditional Welsh Bara Brith loaf in this cake recipe ????????

This tastes amazing! This is a really easy baking recipe for Welsh Bara Brith, a traditional loaf cake from Wales using mixed dried fruit and tea. Best enjoyed with lashings of butter.

The ingredients you need are;

250g mixed dried fruit
100g dark brown muscovado sugar
225ml strong hot tea (no milk)
a generous pinch of salt
1/4 tsp of ground cinnamon
1/4 tsp grated nutmeg
1 large egg, ideally free range, beaten
250g self raising flour.

Equipment
450g loaf tin greased and lined with greaseproof paper.

How to make this delicious bake;

Put the dried fruit, sugar in a heat proof mixing bowl and pour over the hot tea - remember no milk! Leave to soak ideally overnight.

Heat the oven to 160c/325f. Add the salt, nutmeg and cinnamon to the fruit to the fruit and tea and mix.
Add the flour and stir well to combine, making sure there are no lumps or pockets of flour.
Spoon into the prepared loaf tin and bake in the oven for 1 hour.
Its ready when you insert a skewer into the Bara Brith and it comes out clean.
Leave the tin on a wire rack to cool for 15 minutes. Remove from the tin and continue to cool on the rack until completely cool.
Spread thickly with butter and enjoy!

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Baking Welsh Fruit Cake (Bara Brith) | THEGOLDENFLEECECHANNEL

Bara Brith is a traditional tea loaf from Wales. It is made by soaking dried fruits like raisins and currants in tea before being mixed with flour, brown sugar, spices and eggs. The ingredients are then mixed together into a dough before being put into a medium oven for 75 minutes. It is cut into slices and buttered and best served with a nice cup of strong tea. In this recipe we didn't use sugar to make it a super healthy cake.

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THEGOLDENFLEECECHANNEL

Bara Brith

Bara Brith is a sweet loaf of yeast bread speckled with dried fruit. There are many versions of this Welsh treat, but this is the one I always go to whenever the craving strikes. Any fruit will work (I especially like Craisins), but I went with the traditional raisins for this video. My husband loves to slather a toasted slice of this bread for breakfast.

Bonus tip: Let the egg come to room temperature before using. The only cold ingredient should be the butter!

Today’s Ingredients:

½ cup buttermilk (4 oz)
½ tsp brown sugar
1 packet active dry yeast

2½ cups all-purpose flour, plus more for dusting/kneading
½ tsp salt
¾ stick cold butter (3 oz), cut into small cubes
½ tsp ground cloves
½ tsp freshly grated nutmeg
1 tsp ground cinnamon
2 TB brown sugar

1 egg, beaten

1 cup raisins


Instructions:
1. Heat the buttermilk to 115°-120° (stovetop or microwave) and mix in the ½ teaspoon brown sugar and yeast packet. Stir and set it aside to bloom 10-15 minutes while you mix the dry ingredients.
2. In a large mixing bowl, stir flour and salt together. Add the cold butter and rub it in through the flour for a few minutes until you get a soft, silky, sand-like texture.
3. Add the spices and 2 tablespoons brown sugar into the flour and stir in to incorporate.
4. Add bloomed yeast and beaten egg into the flour mixture and use your hand to mix it all together until. Turn the dough onto a floured surface and continue kneading 5-10 minutes until it’s firm and slightly springy. Form into a ball.
5. Place the dough into an oiled bowl, cover, and let rise for 75-90 minutes. It should rise to at least double size.
6. Turn the dough out onto a floured surface again and press it down. Pour the cup of raisins onto the dough and fold the edges in. Knead for a minute or two until the raisins are evenly distributed throughout the dough. Then form the dough into a rectangle so that you can roll it up into a log. Tuck in any outer raisins so they don’t burn during baking. Place the log into an oiled loaf pan, cover, and let rise 30 minutes. It should double in size again.
7. Bake uncovered at 375° for 20 minutes, cover with foil, then bake another 30 minutes.
8. Let it cool completely before slicing. So good with butter!

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BARA BRITH

Bara Brith full recipe details

The BEST and EASIEST way to make a 'no yeast' Bara Brith. (Welsh tea loaf)

I'm.Welsh through and through, so I take my Bara Brith seriously!!!

An easy to follow recipe and this lasts about a week (maybe more) in an airtight container, but if it's anything like our house it won't make it past a couple of days!!!

Slice it, slap some good butter on it, and grab a nice cup of tea.