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Egg Free Bara Brith Welsh Spiced Fruit Bread Recipe

Why don't you try bara brith this Christmas ? It is the famous freckled bread or fruit bread of Wales, of which there are many versions. This version is without eggs, a mixture of Vostizza currants, Orange River raisins, candied peel and a lovely spice blend. You may leave the fruit steeping in cold tea overnight, if you wish. This way the fruit will be well plumped when the bara brith is mixed.

Posted by: Michael
On:

Cuisine

British

Time

> 2 hrs

Skill Level

Confident

Serves

12

Courses etc.

Baking Sweet
Christmas Recipes

You will need

IngredientAdd
3 cups or 450g or 1lb extra strong plain flour OR More products
3 cups or 450g or 1lb strong wholemeal flour More products
about 2 tsp or 25g or 1oz fresh yeast OR
about 1 tsp or 12g or half oz dried yeast More products
6 tbsp or 75g or 3oz butter Available only in our Edinburgh shops More products
150ml or quarter of a pint of whole milk

Awaiting stock

 		More products
50g or 2oz brown cane sugar

Awaiting stock

 		More products
75g or 3oz Vostizza currants More products
75g or 3 oz Orange River raisins More products
25g or 1oz of candied lemon and orange peel More products
1/2 tsp ground nutmeg More products
1/2 tsp ground black pepper OR More products
1/2 tsp ground allspice More products
1/4 tsp ground cinnamon More products
1/4 tsp ground cloves More products
1/4 tsp ginger powder More products
1 tsp fine sea salt More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Put the flour and the salt in a heat-proof bowl and warm in a hot oven.
  • Warm the milk in a small saucepan. Pour a little over the yeast to cream it. Cut the butter in small pieces and melt it in the warm milk.
  • Pour the creamed yeast onto the warmed flour. Mix to a fairly light dough with the milk and butter.
  • Cover and leave to rise until the dough has doubled in volume. It is important that all the ingredients, and the bowl, are warm when the dough is mixed. This way, it will only take about 30 to 40 minutes for the dough to double in size at room temperature.
  • Put the dried fruits, candied peel, sugar and spices in a heat-proof dish and warm them in the oven.
  • Work the warm fruit mixture into the dough, using your hands, distributing the fruit and sugar evenly. If the dough is too stiff, you can add a little extra milk.
  • Put the mixture into a warm and well buttered large loaf tin and pat it into shape. Cover with a light cloth and leave until the dough has risen to the top of the tin. This should take 1 hour to 1 1/2 hours.
  • Bake at 220C or 200C if you have a fan oven for 20 to 30 minutes, covering the top with a piece of aluminium foil of greaseproof paper during the final 10 minutes of cooking.
  • Leave the loaf to cool a little, then turn it out of the tin. Serve warm.

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