Bara Brith (Welsh Tea Bread)
This post may contain affiliate links. See my disclosure policy.
Studded with plump raisins and currants soaked in tea and mingled with candied citrus peel and aromatic spices, Bara Brith is Wales’ famous tea bread!
Be sure to also try our traditional Barmbrack, Ireland’s ultimate version of cinnamon raisin bread!
What Is Bara Brith?
It’s been very rewarding connecting with the Welsh side of my ancestry as our family has traveled through northern and southern Wales the past couple of years, experiencing the beauty of the striking landscapes, the culture, architecture and of course the food. We’ve been able to sample a delicious variety of Welsh cuisine including two of our favorite Welsh sweet treats, Welsh Cakes and Bara Brith.
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. 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.
Interestingly bara brith is also popular in Argentina, in particular the Chubut province where a Welsh colony was established in the 19th century. The Welsh brought their traditions with them, including their famed tea cake. In Argentina it is known as torta negra or “black cake.”
Traditionally bara brith was made with yeast and the dough underwent a fermentation process (ie, sourdough) but in the last several decades it is most commonly made with baking powder. This bara brith recipe is for the latter and incorporates all of the traditional ingredients and flavors into a delicious tea bread you are sure to love.
Sharing similarities with Irish Barmbrack, Italian Panettone, and German Stollen, Bara Brith is Wales’ version of fruit bread.
Bara Brith Recipe
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 flavor 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 flavor and improves the texture.
Bara brith is something that gets better over time as the flavors develop and penetrate the bread. Wait until at least the next day before serving.
Let’s get started!
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. Add the remaining liquid along with the fruits in with the flour mixture.
In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add 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 in a preheated oven at 325 degrees F for 70-85 minutes or until a toothpick inserted into the center 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.
Enjoy!
For more delicious British treats try our:
- Treacle Tart
- Spotted Dick
- Sticky Toffee Pudding
- Eccles Cakes
- Crumpets
- Welsh Cakes
- Yorkshire Parkin
- Scottish Shortbread
- Barmbrack (Irish Tea Bread)
- Mincemeat
- Mincemeat Pie
- Lemon Curd
- Victoria Sponge Cake
And learn how to make your own Golden Syrup!
Bara Brith (Welsh Tea Bread)
Ingredients
- 10 ounces combination of raisins and sultanas
- 4 ounces dried black currants
- 1 ounce candied lemon peel
- 1 ounce candied orange peel
- Homemade Candied Lemon/Orange Peel Recipe (VERY strongly recommend using homemade, it makes ALL the difference!!)
- 1 1/3 cups very strong black tea
- 3 cups all-purpose flour
- 1 cup packed dark brown sugar
- 3 3/4 teaspoons baking powder
- 2 1/2 teaspoons mixed spice
- Homemade Mixed Spice Recipe (strongly recommended for the best flavor)
- 1 1/4 teaspoon salt
- 4 tablespoons unsalted butter , softened
- 1 large egg , lightly beaten
Instructions
- Preheat the oven to 325 degrees F. Grease a 9x5 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 center 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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
