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Bara brith
This favourite Welsh teabread – its name means ‘speckled bread’ – is usually made with a yeast dough by bakers and by a quick-mix method at home. Soaking the dried fruit in tea makes it very juicy, and produces a moist loaf with good keeping qualities. Serve it thickly sliced and lightly spread with ... See more
This favourite Welsh teabread – its name means ‘speckled bread’ – is usually made with a yeast dough by bakers and by a quick-mix method at home. Soaking the dried fruit in tea makes it very juicy, and produces a moist loaf with good keeping qualities. Serve it thickly sliced and lightly spread with butter or soft cheese.
Ready in 6 hours 25 mins
Ingredients
- 2 tea bags
- 330 ml (11 fl oz) boiling water
- 225 g (8 oz) mixed dried fruit
- 170 g (6 oz) self-raising white flour
- 170 g (6 oz) self-raising wholemeal flour
- 1 tsp baking powder
- 1 tsp ground mixed spice
- 55 g (2 oz) light muscovado sugar
- 1 egg, beaten
Preparation method
Prep: 5 hours 10 mins | Cook: 1 hour 15 minsB1, B6, copper, iron, selenium
Some more ideasVary the flavour of the teabread by using different types of tea with just one kind of dried fruit. For example, try currants soaked in Earl Grey tea, or raisins soaked in rose-scented tea. Omit the mixed spice to avoid overpowering the delicate flavours of these teas. * For bara brith with lime and jasmine, use jasmine tea bags and sultanas instead of mixed dried fruit. Replace the mixed spice with the grated zest of 1 lime, adding it to the dry ingredients with the sugar. * For nutty bara brith, add 100 g (3½ oz) chopped walnuts with the sugar.
Plus pointsMost of the carbohydrate in dried fruit is in the form of sugars, but unlike refined sugar, dried fruit offers more than just sweetness – it is a valuable source of fibre and many other nutrients. Including a good amount of dried fruit in this teabread means that it contains far less sugar than bought teabreads. It is also very low in fat.
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