Keltfacts: Bara Brith

We would like to introduce you to the Celtic culture in our rubric CeltFacts. In this blog, we give you the recipe for a typical Welsh bread type: Bara Brith

Bara Brith, literally translated "speckled bread" from Welsh, is also called Welsh tea cake. The nickname "speckled bread" comes from the raisins in the recipe. It is a sweet bread that tastes almost cake-like. The bread is often recommended with a nice dollop of butter on top of it.

What do you need to make the bread?

  • 300 grams of raisins and currants
  • 75 grams of dried cherries or cranberries
  • 2 teaspoons of gingerbread spices
  • 4 decilitres (black) tea
  • 400 grams of self-rising flour with whole wheat flour mixed
  • A pinch of salt
  • 40 grams of butter or margarine
  • 2 eggs
  • 150 grams of caster sugar

How do you bake Bara Brith?

You start an evening in advance. Bring the tea to a boil and then soak the dried fruit and sugar overnight.

The next day the real baking starts. Start by preheating the oven to 150℃, this way you don't have to wait after finishing the dough.

Next, grab a bowl to mix in. Start by mixing the butter, eggs, tea, raisins and the other dried fruit.

Then add the salt, flour and spices. Start stirring gently so that the flour does not spill too much while stirring, but make sure that everything mixes well.

Often, cake tins are used to bake Bara Brith. First grease the tin with oil or butter and put a sheet of baking paper in it. Once you have mixed everything well, you can put it in the cake tin.

The bread should bake for about 80 minutes, but it may take a little longer. When a wooden skewer comes out of the loaf without any dough sticking to it, the Bara Brith is done.

Once the Bara Brith is finished, let it cool down for another fifteen minutes.


Article by Dewi van Zeggelaar

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