Bara brith

Name: Bara brith
Ingredients: 250 ml (9 fl oz) hot black tea or Earl Grey tea; 85 g (3 oz) lard or butter, at room temperature; 85 g (3 oz) lard or butter, at room temperature; 330 g (11½ oz) plain (all-purpose) flour; 110 g (3¾ oz) currants; 110 g (3¾ oz) raisins; 250 ml (9 fl oz) hot black tea or Earl Grey tea; 11 g (¼ oz) dried yeast; 25 g (1 oz) egg (or ½ egg); butter, for greasing; 25 g (1 oz) candied citrus peel; 85 g (3 oz) white sugar or golden syrup; 85 g (3 oz) white sugar or golden syrup; ¼ tsp sea salt; ½ tsp mixed spice; flour, for dusting

Preparation info

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Bara brith is a currant loaf from Wales and the name is Welsh for ‘speckled bread’. Just like with an Irish Barmbrack or Tea loaf (the modern version of Bara brith), the raisins are soaked in tea overnight before being used.

The Bara brith is so important to the Welsh people that they took it to the Chubut Valley of Patagonia in Argentina, where Welsh pioneers arrived with their ships more than 150 years ago. Today there are still many tearooms in the area that serve Bara brith and

Ingredients

Dessert
Vegetarian

Ingredients

Method