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Bara Brith Y Bala (Bala Currant Loaf)

Bara Brith Y Bala (White Pot) is a traditional Cymric (Welsh) recipe for a classic Bara Brith from Bala that incorporates treacle (molasses) into the batter, making the final cake darker than usual. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bala Currant Loaf (Bara Brith Y Bala).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Additional Time:

(+90 minutes proving)

Makes:

2 loaves

Rating:

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

Original Recipe

Dyma ffurf dywyll o fara brith (torth gyrens) o ranbarth y Bala sy'n ymgorffori triog du yn y cytew. Mae hon yn rysáit hen ffasiwn sy'n ymgorffori burum fel y cyfrwng codi. Yn wreiddiol byddai'r gacen wedi'i gwneud gyda burum pobydd neu fragwr byw. Gallwch ddefnyddio cwdyn 7g o furum gweithredol, sych yn ei le.

Cynhwysion:

900g o flawd
30g o furum
335g o ymenyn
165g o siwgr coch mân
165g o gyrens
165g o syltanas
90g o resins
60g o bîl candi
hanner llond llwy de o halen
dau wy
ychydig o nytmeg neu sbeis cymysg
llond llwy bwdin o driogl du
llefrith cynnes
dŵr cynnes

Dull:

Ychwanegwch y blawd i fowlen a gosodwch i orffwys mewn lle cynnes am ychydig. Rhwbiwch yr ymenyn i’r blawd, cyn ychwanegu’r holl ddefnyddiau sych a’u cymysgu’n dda drwy’r blawd. Cymysgwch y burum ag ychydig o siwgr a hanner llond cwpan (120ml) o lefrith cynnes. Ffurfiwch bany yng nghanol y defnyddiau sych cyn tywallt y burum a’r siwgr iddo. Taenwch ychydig o’r blawd dros wyneb y burum, a’i adael i godi mewn lle cynnes am rai munudau. Curwch yr wyau, cyn eu tywallt i fewn i’r cymysgedd a dechrau tylino’r toes â llaw. Toddwch y triogl du mewn dŵr cynnes a’i ychwanegu at y toes fel y bo angen wrth dylino. Rhoddwch liain dros wyneb y bowlen a’i roi o'r neillty eto mewn lle cynnes am ryw awr a hanner er mwyn i’r toes godi. Irwch y tuniau torth a’u rhoi mewn lle cynnes. Yna codi’r toes ar fwrdd pren a blawd arno, ei rannu a’i foldio’n dorthau yn ôl maint a ffurf y tuniau. Trosglwyddwch y torthau i popty gweddol boeth (180C) au crasu am tua awr a hanner.

English Translation

This is a dark form of bara brith (currant loaf; literally 'mottled bread') from the Bala region that incorporates black treacle into the cake batter. This is an old-style recipe that incorporates yeast as the raising agent. Originally the cake would have been made with live baker's or brewer's yeast. You can replace this with a 7g sachet of active, dried, yeast.

Ingredients:

900g (2 lbs) plain flour
30g (1 oz) yeast
335g (12 oz) butter
165g (6 oz) soft brown sugar
165g (6 oz) currants
165g (6 oz) sultanas
90g (3 oz) raisins
60g (2 oz) candied peel
1/4 tsp nutmeg or mixed spice
1/2 tsp salt
two eggs
1 dessertspoonful black treacle
a little warm milk and warm water

Method:

Put the flour in a mixing bowl and allow to stand in a warm place for a short while.

Rub the butter into the flour, add all the other dry ingredients and mix thoroughly.

Cream the yeast with a little sugar in a smaller basin and blend it with half a cupful (120ml) of warm milk.

Form a well in the centre of the dry ingredients, pour the yeast mixture into it and sprinkle a little flour over it. Cover and allow to stand in a warm place for a few minutes.

Beat the eggs, pour them on the yeast mixture and proceed to knead the ingredients to a soft dough.

Melt the treacle in a little warm water and gradually add it to the dough, as required, when kneading.

Cover the bowl and allow the dough to rise for an hour and a half in a warm place.

Grease your loaf tins and set aside to warm.

Then turn out on to a well-floured board, divide it in equal parts and put into the prepared tins.

Transfer the loaves to a moderately hot oven (180C) and bake for an hour to an hour and a half.