bara brith (welsh speckled bread)

Name: Bara Brith (Welsh Speckled Bread)
Prep time: 30 min
Cook time: 1 h
Yield: 1
Cuisine: English
Ingredients: 400 gram(s) mixed dried fruit (raisins/sultanas and currants) (2 cups); 100 gram(s) muscovado sugar or dark brown sugar (1/2 cup); 300 milliliter(s) hot black tea, strongly brewed (10 ounces); 250 gram(s) self-rising flour (2 cups); 1 tablespoon(s) mixed spice (here's a recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/mixed-spice-c-o-bodnant-welsh-food.html); 1 - egg, beaten; - good quality honey, to glaze, optional

review

Private Recipe by

C G

@Celestina9000

Vallèe du Willamette, OR

From Visitwales.com. Please note that this is a *Welsh* recipe not English. Just a Pinch doesn't offer a Welsh category. I've notified the Welsh Embassy in D.C.

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yield 1 loaf

prep time 30 Min

cook time 1 Hr

method Bake

Ingredients For bara brith (welsh speckled bread)

400 g

mixed dried fruit (raisins/sultanas and currants) (2 cups)
100 g

muscovado sugar or dark brown sugar (1/2 cup)
300 ml

hot black tea, strongly brewed (10 ounces)
250 g

self-rising flour (2 cups)
1 Tbsp

mixed spice (here's a recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/mixed-spice-c-o-bodnant-welsh-food.html)
1

egg, beaten
good quality honey, to glaze, optional

How To Make bara brith (welsh speckled bread)

1
Place the dried fruit and muscavado/brown sugar in a bowl then pour the tea over the mixture. Cover and allow to soak for at least 6 hours. I soaked the dried fruit overnight.

2
In a mixing bowl sift the flour and spices then stir in the dried fruit *INCLUDING* the soaking liquid. Add the egg and blend well.
3
Preheat oven to 350 degrees F/180 degrees C. Line a bread pan with parchment paper and pour in the bread batter.
4
Bake for approximately 1 hour until the cake has cooked through. I used a bamboo skewer to check for doneness in the middle.
5
Let the bread cool for about 15 minutes and after that transfer to a wire rack to cool completely. Store the bread for 2 days in the refrigerator before eating. To avoid the bread taking on other smells, I wrapped the loaves first in aluminum foil then placed them in Ziploc bags.
6
If desired, gently warm a little honey to drizzle over the surface of the warm cake to glaze.
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