Welsh Bara Brith

  • Yield : 2 Loaves
  • Servings : 2 Loaves
  • Prep Time : 12:0 h
  • Cook Time : 3:0 h
  • Ready In : 3:0 h

Did You Know?

Bara Brith (pronounced’Breeth’ means ‘speckled bread’ in Welsh, and is a spiced loaf traditional to all celtic countries. In Wales,country people have always been famed for their sweet breads. and Bara Brith was a customary treat at Christmas, Easter and Harvest time. Originally it was made with yeast, but self-raising flour is quicker and easier to use.

250 gm Sultanas
125 gm Currants
125 gm Seedless Raisins
500 gm Soft Brown Sugar
600 ml Warm Strong Tea
1 Egg (lightly beaten)
750 gm Self Raising Flour
2 Teaspoons Mixed Spice
1 Tablespoon Clear Honey(For Glazing)
Sprinkle Oil (For Greasing)

Method: Put the sultanas, currants, raisins and sugar in a bowl, Pour in the tea and stir well,Cover with a clean towel and leave overnight. Heat the oven to 170c/Gas mark 3. Grease and line with greasproof paper two 1kg loaf tins ,Stir the beaten egg well into the fruit and sugar mixture, Sift together the flour and the spice, gradually add to mixture until thoroughly combined. Divide the mixture between the two tins, smooth the surface of each. Bake the loaves in the oven for 90 mins, then lower the heat to 130c and bake for a further 90 mins, remove from oven then leave for a few minutes till cool enough to handle, then turn them out onto a wire rack, invert the loaves the right way up. Gently heat the honey through using a pastry brush, brush the top of each cake to glaze.


You can Wrap 1 of the loaves in tin foil, label and freeze for up to 3 months and defrost when needed:

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