Bara Brith

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a speckled fruit bread from Wales, which is far richer than the English variety. Eat it hot, cold or toasted for a wonderful treat at any time.


  • 75 g/3 oz/½ cup each currants and raisins
  • 300 ml/10 fl oz/ cups milk
  • 25 g/1 oz/3 tablespoons candied peel, chopped
  • 50 g/2 oz/ cup soft brown sugar
  • 75 g/3 oz/6 tablespoons butter
  • 450 g/1 lb/4 cups wholewheat flour
  • 1 sachet micronized/active dry yeast
  • 1 teaspoon each salt and mixed/apple pie spice


    Soak the dried fruit in the milk overnight. Drain and reserve the milk. Mix the dried fruit, peel and sugar together and place in a warm oven for a few minutes. Heat the butter and milk until the butter has melted. Leave to cool until lukewarm. Mix all the dry ingredients together, then add the milk. Knead for 5 minutes. Butter a 450 g/1 lb loaf pan and place the dough in it. Cover and leave to rise for 1 hour. Pre-heat the oven to 200°C/400°F/Gas mark 6. Bake the loaf for 30 minutes, protecting the top with buttered paper for the last 10 minutes.