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Bara Brith, Welsh Speckled Bread

The easiest tasty traditional Welsh Bread, lovely with Welsh Butter

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500 g Strong White Flour, Shipton Mill Organic is just right

20g Fresh Yeast

7 g Salt

80g soft Welsh Butter

50g light brown caster sugar

2 good tea spoons of mixed spice

350g of dried fruit. Dried Cranberries and raisins work well together, but whatever you fancy. Apricots are ok, but makes a very moist loaf.

1 large Egg

225 ml of luke warm strong tea


  • Make a flying sponge with 150g of flour and the yeast, with enough of the tea to make a loose dough. Leave a while until there are some bubbles and its visibly risen. This will give the yeast a good start before the fruit and spice gets added.
  • add the rest of the flour and tea and mix together, then add the sponge, mix together well and let it rest for 10 minutes.
  • throw everything else in and mix well.
  • this is best mixed in a K-mix or Kitchenaid with the dough hooks on as is very moist
  • Cover and leave for a couple of hours
  • knock back and shape into a good size loaf tin
  • leave again to prove for another hour, covered
  • bake at 180 for 20 mins then cover with foil for another 25
  • leave to cool for 30 mins
  • Boil a litle water with some caster sugar to form a syrup and paint the entire loaf
  • try not to eat the whole thing in one go!!!

Added by: gary smith

Tags: Bread fruit

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Bara Brith

The recipe my nan gave me was very similar but used light brown soft sugar (rather than caster) and called for the sugar and fruit to be steeped in the tea, preferably overnight. Her instructions said "leave to mature" - it never got the chance!

Mr David Adsett 29 April 2015


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