Bara Brith (Recipe Inspired by THE BONE HOUSES)

How did I go all these years of my life without ever tasting Bara Brith?

This Welsh tea bread is a little like a scone, a little like a fruitcake, and a LOT like something I want to eat everyday for the rest of my life.

The Bone Houses is steeped in Welsh folklore, and one of the first foods mentioned in the book is Bara Brith, a traditional Welsh teatime treat.

Bara Brith is literally a tea cake – you steep dried fruit in tea and mix it into a thick dough.

While more traditional recipes call for yeast (you can find that kind of recipe in one of my favorite teatime recipe books), I – surprise, surprise – chose a non-yeasted version that takes a lot less effort to make.

Of course, I “americanized” the recipe I found online, swapping out “mixed spice” (I have no idea what that is) for pumpkin pie spice and converting the measurement system to cups.

And, instead of using sultanas and candied fruit (blech!), I used a mix of raisins, dried cherries, and craisins doused with lemon and orange zest.

All in all, I think my version of Bara Brith came out pretty darn authentic.

And, if not, I don’t care because it’s freakin’ delicious.

Much like when I made fig and pepper bread, I was a little skeptical about how this tea bread would turn out. Since I found a “quick” (read: non-yeasted) version of the recipe, I expected making Bara Brith to be similar to making zucchini bread or pumpkin loaf.

Totally not how it is. Bara Brith batter is thick and lumpy, much more like a dough than a batter.

Not what I was expecting.

I crossed my fingers, tossed the fruit-studded mass into the baking tin, and waited to see what would emerge from my oven.

About 30 minutes later, the spiced orange-scented air wafting through my kitchen assuaged all my fears.

By the time the Bara Brith came out of the oven, I was in love.

JUST LOOK AT IT.

That dark, craggy crust that crunches and snaps as you slice through it.

The thick, brown cake bursting with plump, citrusy dried fruit.

Everything about Bara Brith is warm and rich and spiced and comforting.

I didn’t think it could get much better.

Then I slathered a piece with salty butter and munched on it alongside a cuppa tea.

ZOMG.

I’m not usually one to suggest smaller portions, but I will advise you to be a little modest when slicing up Bara Brith. This is a dense bread, folks. It’s hearty, stick-to-your-ribs kind of food.

Bara Birth is perfect for those in-between, early spring days, when the mornings are just a little bit damp and the evenings are still a little bit chilly.

So, consider this your license to take a walk around your neighborhood (all the while pretending you’ve just come in from a foggy stroll along the fens) then sit down with a slice of Bara Brith and a milky cup of tea to start your day off right.

Blogger’s Note: These photos were taken using the Beechwood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Visit http://replicasurfaces.com/awellreadtart  (affiliate link) to learn about this favorite brand of mine. 

Bara Brith

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 6 hours hrs 5 minutes mins

Ingredients

  

• 1 1/4 cup boiling water
• 2 teabags of good English tea*
• 1/2 cup dried cherries
• 1 cup raisins
• 1 cup craisins
• 1 cup light brown sugar, packed
• 1/2 of an orange, zested and juiced
• 1/2 of a lemon, zested only
• 3 1/2 cups self-rising flour
• 2 tsp pumpkin pie spice
• 1 egg, beaten

Instructions

 

PREP INSTRUCTIONS

• Pour boiling water into a medium, heatproof bowl. Dunk the teabags in, making sure they are completely submerged, and let tea steep for 5 minutes.
• Remove and discard teabags, then add the dried fruit to the bowl, pressing all the fruit down so it’s completely covered with tea.
• Loosely cover the bowl with plastic wrap and let sit 5-6 hours at room temperature, until most of the tea has been absorbed by the fruit.

BAKING INSTRUCTIONS

• Preheat your oven to 350F and spray a 9x5 loaf pan with baking spray. Line the bottom of the pan with a strip of parchment paper.
• Remove the plastic wrap from the bowl. Zest and juice half an orange into the soaked fruit, then zest half a lemon into the fruit. Add the brown sugar and mix all ingredients together until comined.
• In a large bowl, whisk together the flour and pumpkin pie spice. Pour the fruit mixture into the dry ingredients and stir with a wooden spoon or spatula to combine. The dough will be lumpy and thick.
• Stir the beaten egg into the dough until completely combined.
• Transfer the Bara Brith dough into the prepared loaf pan, pressing down lightly so the dough is spread in an even, thick layer.
• Bake Bara Birth for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Remove Bara Brith from the oven and let cool in the pan for 15-20 minutes. Run a knife around the edges of the pan, then invert bread onto a cooling rack. Carefully remove the parchment paper, then turn Bara Brith rightside up and let finish cooling on the wire rack.
• You can serve Bara Brith at room temperature, but I prefer it when it's still slightly warm.

Notes

*I use this brand of English tea.

Bara Brith is an adapted version of this recipe.