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Bara Llechwan (Bakestone Bread)

Bara Llechwan (Bakestone Bread) is a traditional Welsh (Cymric) recipe for a classic soda-type bread that was traditionally cooked on a bakestone. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bakestone Bread (Bara Llechwan).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Bread Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

360g blawd plaen
pinsiad hael o halen
2 llwy de or bowdwr codi
1 ŵy
ychydig o lefrith

Dull:

Hidlwch y blawd, halen a'r powdwr codi i fowlen. Curwch yr ŵy a'i ychwanegu at y gymysgfa. Cymysgwch y cyfan gyda'u gilydd cyn ychwanegu digon o lefrith i ddod a'r gymysgfa at ei gilydd fely toes gweddol feddal. Trowch hwn ar wyneb blawdiog cyn ei guro am funud. Roddwch lechwan neu badell ar dân isel cyn ychwanegu'r does. Craswch ar bob ochor nes ei fod wedi ei liwio yn euraidd ac wedi crasu drywodd. Gadewch iddo fferu am ycyhdig o funudau yna torrwch a gweinwch gyda digon o fenyn.

English Translation

This is a traditional Welsh version of the Irish Soda Bread that's cooked on a bakestone rather than in an oven.

Ingredients:

360g plain flour
pinch of salt
2 tsp baking powder
1 egg
a little milk

Method:

Sift the flour, salt and baking powder into a bowl. Lightly beat the egg and add to the flour. Mix well then add just enough milk to bring the mixture together as a fairly soft dough. Tip this onto a lightly-floured surface before kneading for about a minute.

Place a bakestone or non-stick pan on low heat before adding the dough and spreading it out. Bake on each side until coloured a golden brown and baked through.

Allow to cool for a few minutes before serving with plenty of butter.