Living in Wales, I had to make sure I included a Bara Brith Recipe, my Welsh Mother in Law gave me this recipe which I’ve adapted slightly and made many times. I’ve also made it for large events and it’s always gone down really well with a crowd.
Bara Brith is a welsh fruit bread which translates to ‘speckled bread’, it’s traditionally flavoured with tea, hence the name ‘Tea Bread’. Bara Brith can be risen using with or without yeast, depending on the recipe.
If you’re a Bara Brith purist, I’m sorry but this isn’t the bread version of the recipe, it’s a cake-like loaf which is leavened with self-raising flour instead.
But, what this recipe lacks in yeast it gains in moistness, taste, even fruit distribution and it gives off the most amazing smells while it’s baking.
The method is pretty different and you might think it looks a bit wrong when you make it, but trust me, it will work and it’s so easy!
Moist Bara Brith – Welsh Tea Bread Recipe
- 2lb (1kg) Loaf tin
- Tin liner or parchment paper
- Large mixing bowl
- Small pan
- Cooling rack
- 110 g Butter
- 210 g Sugar Brown or golden
- 175 g Mixed dried fruit
- 275 ml Milk
- 2 Tea Bags
- 25 ml Boiling water
- 1 Egg Beaten
- 280 g Self raising flour
- 1 tsp Ground cinnamon
- 1 tsp Mixed spice
- Place the tea bags into a cup and just cover with boiling water and leave to soak while you prepare the other ingredients.
- Place the milk, butter, dried fruit, sugar and the soaked tea bags into a small pan and bring to a simmer over a medium heat.
- Let the mixture bubble for a few minutes and then turn off the heat.
- Leave the mixture to cool in the pan for an hour or two.
Prepare the dried ingredients & add the wet ingredients
- Preheat an over to 160°C or 320°F
- Add the flour, spices and the beaten egg to a large mixing bowl
- Remove the tea bags from the fruit mix and tip the wet ingredients into the mixing bowl containing the flour, spices and egg
- Fold in using a large metal spoon until all the ingredients are combined
- Pour the mixture into the prepared loaf tin and bake for around 40 minutes, until golden brown – test by inserting a skewer into the middle of the dough and if it comes out clean it's ready
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