Bara Brith

The national fruit loaf of Wales. The name means speckled bread. Bara Brith is lovely and sticky - and should be sliced thinly and served buttered.

Recipe: Bara Brith

INGREDIENTS

Dough — Stage One

kg

grm

%

Bakers Flour

4

.000

100

Salt

0

.060

11/2

Milk Powder

0

.120

3

Improver

0

.40

1

Yeast

0

.240

6

Water (Approx)

2

.000

50

 

Stage Two

kg

g

%

Butter

0

.880

22

Egg

0

.560

14

Mixed Ground Spice

0

.060

11/2

Sugar

0

.720

18

 

Stage Three

kg

g

%

Currants

3

.120

78

Raisins

1

.120

28

Sultanas

1

.120

28

Peel

0

.560

14

 

MIXING - Stage One & Stage Two

Mix ingredients (stage one) with (stage two) and blend until thoroughly mixed and a clear dough is formed.

MIXING - Stage Three

Add fruit (warmed) and carefully blend into the dough.

PROCESSING

Scale at 445g rest 10 mins final mould.

Prove for 50-60 mins.

Bake at 193°C - 204°C - (380°F - 400°F) for 20 - 25 mins.