Bara brith is a traditional Welsh tea bread made with mixed dried fruits (usually raisins, sultanas and dried currants) that are commonly soaked in tea overnight, candied citrus peel and mixed spice. (And while not traditional, if you like the flavour you can also add some candied ginger.) Its name is Welsh for “speckled bread” (bara: bread, brith: speckled), a fitting name for a bread studded with plump raisins. Its date of origin is unknown but we know it’s been around since at least the 18th century and likely earlier and family recipes were handed down from generation to generation. Though traditionally eaten on St. David’s Day (the annual March 1st celebration of the patron saint of Wales) or Christmas Day, it is enjoyed throughout the whole year where it is served at tea time. Thick slices are generously buttered and enjoyed with a cup of tea.
- 285 g combination of raisins and sultanas
- 120 g dried black currants
- 30 g candied lemon peel
- 30 g candied orange peel
or use Homemade Candied Lemon/Orange Peel Recipe (VERY strongly recommend using homemade, it makes ALL the difference!!)
- 315.45 ml very strong black tea
- 450 g all-purpose flour
- 200 g packed dark brown sugar
- 3 3/4 teaspoons baking powder
- 2 1/2 teaspoons mixed spice
or use Homemade Mixed Spice Recipe (strongly recommended for the best flavour)
- 1 1/4 teaspoon salt
- 4 tablespoons unsalted butter , softened
- 1 large egg , lightly beaten
Bara brith is very simple to make it just takes some pre-planning as you need to let the dried fruits soak in tea overnight. This not only plumps up the dried fruits, it also adds a key traditional flavour to the bread.
Some recipes do not include any butter/fat while some do. I like to use a little butter because it both contributes flavour and improves the texture.
Bara brith is something that gets better over time as the flavours develop and penetrate the bread. Wait until at least the next day before serving.
- Preheat the oven to 325 degrees F. Grease a 9×5 inch loaf tin (2 pound loaf tin).
- Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.
Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread. - In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add the fruits and their juices (except for the juice you reserved) along with all remaining ingredients.
Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you've mixed it add either a little melted butter or a little bit of egg yolk.) - Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top.
Bake for 70-85 minutes or until a toothpick inserted into the centre comes out clean.
Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack. - To serve cut into slices and spread with butter. Traditionally enjoyed with a cup of tea.
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