Forktionary

Bara Brith Bread Recipe

Indulge in the rich, fruity depths of Bara Brith, a traditional Welsh speckled bread! This recipe, inspired by the Avon International Cookbook, delivers a moist and flavorful loaf packed with currants or raisins. The name 'Bara Brith' literally translates to 'speckled bread' in Welsh, a nod to its beautiful studded texture. Easy to follow instructions guide you through the process, from the initial rise to the perfectly golden-brown crust. Get ready to experience a taste of Wales in your kitchen!

Prep Time 110 mins
Cook Time 155 mins
Calories 1052.3 kcal
Protein 38g
Rating 5.0 (1 Reviews)
Bara Brith Bread 95

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bara Brith Bread

  • 5 cups All Purpose Flour
  • 0 Active Dry Yeast
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1 3/4 cups (420ml) Buttermilk
  • 0 Brown Sugar
  • 1/2 teaspoon Salt
  • 1/4 cup (57g) unsalted Butter
  • 1 large Egg
  • 1 cup (170g) Dried Currants
  • 1 teaspoon Baking Soda
  • 1/2 cup (100g) Granulated Sugar

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How to Make Bara Brith Bread

  1. In a large bowl, whisk together 3 1/2 cups (437.5g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
  2. In a medium saucepan, combine 1 3/4 cups (420ml) buttermilk, 1/2 cup (100g) granulated sugar, 1/4 cup (57g) unsalted butter, and 1/2 teaspoon salt. Heat over medium-low heat, stirring constantly, until the butter is melted and the mixture is warm (approximately 105-115°F/40-46°C).
  3. Remove from heat. Add the warm buttermilk mixture to the dry ingredients, along with 1 large egg.
  4. Beat on low speed of an electric mixer for 30 seconds, then increase to high speed and beat for 3 minutes.
  5. Stir in 1 cup (170g) currants or raisins and 1 cup (125g) of the remaining flour, mixing until just combined.
  6. Turn the dough out onto a lightly floured surface and knead in enough of the remaining flour (approximately 1/2 cup) to form a moderately stiff dough.
  7. Shape the dough into a ball, place it in a greased bowl, turning once to coat.
  8. Cover the bowl and let the dough rise in a warm place until doubled in size (approximately 1-1.5 hours).
  9. Punch down the dough and shape it into a loaf.
  10. Place the loaf in a greased 8x4x2 inch loaf pan. Cover and let rise until nearly doubled (approximately 30-45 minutes).
  11. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes. Cover loosely with foil for the last 20 minutes to prevent over-browning.
  12. Remove the bread from the oven and let it cool completely in the pan before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

73 g

Sugar

503g

Fat

158g

Carbs

45g

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Breakfast & Brunch Sweets & Sides Desserts European Vegetarian Baking

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Time To Make Course Cuisine Preparation Breads European Welsh Inexpensive Yeast 4 Hours Or Less