Coil Folds - Sourdough Bara Brith | Welsh Fruit Loaf
Alternative to Stretch & Fold, we Coil Fold our sourdough, especially when the dough is quite wet and sticky. For a Sourdough Bara Brith Recipe, visit
How to make Bara Brith a Welsh tea cake recipe with Siân in Wales
Bara Brith is a Welsh tea cake which is made from self-raising flour, sugar, dried fruit and berries, tea, spices, and an egg. Bara Brith is unusual recipe in the fact that the recipe calls for soaking the dried fruit and berries overnight in tea. The bread gets its name in Welsh as speckled bread for the pieces of dried fruit which speckle its moist inside. Siân's grandma's recipe is very traditional and absolutely amazing. The bread is dense, flavorful and super moist. Try it out below!
For the full barabrith recipe details visit:
therecipehunters.com/barabrith
Thanks to Alaw ( f
Music: Ffarwel I F'ienctid/Yr Hafan Ddisglair/ Tÿ Coch Caerdydd/ Y Gwr a_i Farch
Album: Melody
Thanks to Visit Wales (visitwales.com) for making this possible!
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!
Music:
Feelin Good by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
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Bara Brith TRADITIONAL WELSH Tea Bread
Bara Brith, which translates to speckled bread in Welsh, is a traditional Welsh tea bread known for its rich and fruity composition. This delightful treat has deep roots in Welsh culture and history, symbolising the country's culinary heritage.
The origins of Bara Brith date back to the 19th century, although variations of this fruit-laden bread were likely made in Wales long before then. It's a product of humble beginnings, created from leftover dough at the end of a baking day, with dried fruits soaked in tea added to it. This ingenious use of ingredients prevented waste and resulted in a delicious, moist bread that could be kept for several days.
The traditional Bara Brith recipe involves mixing dried fruits such as raisins, currants, and sometimes candied peel with strong black tea, allowing the mixture to soak overnight to plump the fruits. This mixture is then combined with flour, sugar, spices (typically mixed spice), and an egg to create a dense, moist loaf baked to perfection. Historically, using yeast as the leavening agent was common, but modern versions often incorporate self-raising flour or baking powder as a more convenient alternative.
Bara Brith is more than just a tea bread; it symbolises Welsh hospitality and is traditionally served sliced with butter alongside a cup of tea. It's also a staple during celebrations such as St. David's Day (Dydd Gŵyl Dewi Sant), the patron saint of Wales. It has found its place in various regional and familial recipes across the country, with each version claiming its unique twist on the classic.
Over time, Bara Brith has gained popularity beyond the Welsh borders, representing a cherished part of Welsh culinary tradition in the global culinary scene. Its enduring appeal lies in its taste and ability to evoke a sense of Welsh identity and tradition, making it a beloved treat among locals and visitors alike.
This historical and cultural significance of Bara Brith is a testament to the rich culinary heritage of Wales, showcasing the creativity and resourcefulness of Welsh cooks in creating a dish that is both delicious and emblematic of Welsh culture.
???? RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 450g (1 lb) mixed dried fruit (like raisins, sultanas, and currants)
- 250ml (1 cup) hot strong tea to steep the fruit
- 2 teaspoons mixed spice - see below
- 225g (8 oz) brown sugar
- 450g (1 lb) self-raising flour
- 250ml (1 cup) hot strong tea to make the batter
- Salt - optional
- 1 egg, beaten
Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander
Oven cook 170c - 340f - 50 mins
Air fryer 150c - 300f - 50 mins
I use a HYSapientia 24L Air fryer oven
@HYSapientia
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