Name: Bara Brith
Prep time: 6 h 30 min
Cook time: 45 min
Total time: 7 h 15 min
Yield: Makes 2 small loaves
Cuisine: Welsh
Ingredients: 1–2 tbsp apricot jam, diluted with a little boiling water; 3g/½ tsp ground mixed spice/pumpkin pie spice; 30g/1oz/scant ¼ cup mixed peel/candied peel; 100g/3½oz/½ cup sultanas/golden raisins; 60g/2¼oz/scant ⅓ cup packed soft brown sugar; 50g/1¾oz/heaping ⅓ cup white bread flour; 5g/1 tsp fine/table salt; 35g/1¼oz/2 tbsp lard; 35g/1¼oz/2 tbsp butter, plus extra for greasing; 240g/8½oz/about 1¾ cups white bread flour; 230g/8oz/1¾ cups currants; 100g/3½oz/scant ½ cup firm white sourdough starter (60% hydration); 240g/8½oz/1 cup whole milk; 65g/2¼oz/¼ cup whole milk; 50g/1¾oz/heaping ⅓ cup wholemeal/wholewheat bread flour

Preparation info

Makes
2
small loaves

Difficulty
Medium
Ready in
8 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Bara brith is Welsh for “speckled bread”, and as with so many recipes from around the world, there are probably nearly as many versions as there are towns and villages or even families in its homeland. Wayne has eschewed the baker’s yeast often used and says that “the sourdough provides a subtle flavour, which works to complement the other ingredients”. He adds, “packed with fruit and lightly spiced, this iconic Welsh tea loaf is best served with delicious real butter”.