Bara Brown Sylfaenol (Basic Brown Bread) is a classic Cymric (Welsh) for a traditional basic brown bread made from a whole wheat flour base with sugar that's leavened with yeast and glazed with an egg yolk before baking. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Basic Brown Bread (Bara Brown Sylfaenol).
900g o flawd grawn cyflawn
1 llwy de o siwgwr caster
1 paced o furum parod
1 llwy fwrd o olew olewydd
600ml (tua) o ddŵr cynnes
1 ŵy, wedi ei guro, i sgleinio
braster gwyn, i iro
hadau sesame
Dull:
Cyfunwch y blawd a'r halen mewn powlen fawr. Mewn cwpan, cyfunwch y siwgwr, burum a 100ml o'r dŵr cynnes. Gorchuddiwch a gosodwch o'r neilltu am tua 10 mnud, neu nes fod y gymysgedd yn ewynnu.
Ffurfiwch bant yn y blawd ac ychwanegwch y gymysgedd burum. Trowch i gyfuno gyda'r blawd ac ychwanegwch ddigon o'r dŵr cynnes sydd yn weddill i wneud toes meddal.
Tylinwch y does yn drwyadl am o leiaf 15 munud yna trowch allan ar wyneb weid ei flawdio'n drwyadl a thylinwch am 5 munud yn ychwaneg.
Irwch fowlen, ffurfiwch peplen o'r does a fhoddwch yn y bowlen cyn gorchuddio gyda cadech gwlyb. Gosodwch o'r neilltu i godi mewn safle cynnes am tua 40 munud, neu nes fod y does wedi dwblu mewn maint.
Pwniwch y does, a throwch allan ar wyneb blawdiog. Tylinch unwaith eto, nes yn llyfn ad yn hyblyg. Torrwch y does yn ddau ddarn, siapiwch rhain cyn eu rhoi mewn tuniau torth. Gorchuddiwch gyda cadach gwlyf a gosodwch o'r meilltu mewn safle cynnes nes wedi dwblu mewn maint (tua 30 munud).
Sgleiniwch pennau'r ddwy dorth gyda ŵy wedi curo, ac, os mynwch, gwasgarwch ychydig o hadau sesame dros pennau'r ddwy dorth.
Trosglwyddwch i bopty wedi ei gyn-gynhesu i 220°C a phobwch am rhwng 20 a 25 munud, neu nes wedi pobi drywodd ac yn euraidd (pan yn barod, fe fydd gwaelod y ddwy dorth yn swnio'n wag pan cânt eu curo).
Gadewch iddynt oeri cyn tafellu a gweini.
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English Translation
Ingredients:
900g whole-wheat bread flour
1 tsp salt
1 tsp caster sugar
1 packet active, dried, yeast
1 tbsp olive oil
600ml (about) warm water
1 egg, beaten, to glaze
lard, for greasing sesame seeds (optional)
Method:
Combine the flour and salt in a large bowl. In a cup, mix the sugar, yeast and 100ml of the warm water. Cover and set aside for about 10 minutes, or until the mixture is frothing.
Form a well in the flour and add the yeast mix and the oil. Stir to combine then add enough of the remaining warm water to form a soft dough.
Knead the dough thoroughly for at least 15 minutes then turn out onto a well-floured work surface and knead well for another 5 minutes.
Grease a bowl, form the dough into a ball then place in the bowl and cover with a damp cloth. Set aside to rise in a warm place for about 40 minutes, or until the dough has doubled in volume.
Knock the dough back and turn out onto a floured work surface. Knead the dough then shape and place in two loaf tins. Cover with a cloth and set aside in a warm place until doubled in volume (about 30 minutes).
Glaze the tops of both loaves with beaten egg and, if desired, sprinkle a few sesame seeds over the loaves.
Transfer to an oven pre-heated to 220°C and bake for about 20 to 25 minutes, or until cooked through and golden (when ready, the base of the loaf will sound hollow when rapped.
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