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Bara Cnau Pecan a Llugaeron (Pecan Nut and Cranberry Bread)

Bara Cnau Pecan a Llugaeron (Pecan Nut and Cranberry Bread) is a modern Welsh (Cymric) recipe for a classic loaf of bread containing cranberries and pecan nuts and which is glazed with honey and topped with rolled oats. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pecan Nut and Cranberry Bread (Bara Cnau Pecan a Llugaeron).

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

10–12

Rating:

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

Original Recipe

Efallai nad yw hwn yn trawo rhywun fel bara traddodiadol Cymraig, on mae'r risèt yn dod o un o bobdai cyfoes gorau Cymru. Felly rwyf yn cynnwys hwn fel esiampl o bobi cyfoes gorau y wlad.

Cynhwysion:

300g o flawd gwenith cyflawn
200g o flawd gwyn cryf
1 pecyn (7g) o furum sydyn
1 llwy de o halen
300ml o ddŵr llugoer
1 llwy de o fêl grug
50g llugaeron sych
75g cnau pecan, wedi eu torri'n fras
1 llwy fowrdd o fêl grug (i roi sglein)
1 llwy fwrdd o geirch wedi eu rholi

Dull:

Cyfunuch y ddau flawd gyda'r halen a'r burum mewn desgil fawr. Arllwyswch y dŵr a'r 1 llwy de o fêl i fewn a'u cymysgu'n dda i wneud toes meddal. Trowch ar wyneb blawdiog a thylinwch yn drwyadl am 10 munud. Ychwanegwch y llugaeron a'r cnau pecan a daliwch i dylino nes eu bod wedi gwasgu i fewn yn dda. Siapiwch y does cyn ei drosglwyddo i dum pobi wedi ei orchuddio a haen denau o flawd. Rhoddwch liain sychu llestri llaith dros y does a'i adael mewn lle cynnes am tua 60 munud, neu nes ei fod wedi dyblu yn ei faint. Tynnwch y lliain sychu llesdri yna trosglwyddwch y does i bopty wedi ei gyn-gynhesu i 230°C (nwy 8) a chraswch am tua 30 i 35 unud (neu nes fod wedi coginio drywodd a bod gwaelod y dorth yn swnio'n wag pan yn cael ei drawo gyda'ch bysedd). Trosglwyddwch y dorth i resel giwfren i oeri. Pan yn oer, cynheswch y llwy fwrdd o fêl yn ofalus cyn ei frwsio dros y dorth. Taenwch y ceirch drosti a gweinwh.

English Translation

Perhaps this is not exactly a traditional Welsh bread, but the recipe comes from one of Wales' best modern bakeries. As a result I am including it as an example of the country's best modern baking.

Ingredients:

300g wholemeal flour
200g strong white bread flour
1 sachet (7g) active, dried, yeast
1 tsp salt
300ml lukewarm water
1 tsp heather honey
50g dried cranberries
75g pecan nuts, coarsely chopped
1 tbsp heather honey (to glaze)
1 tbsp rolled oats, to garnish

Method:

Combine the two flours in large mixing bowl with the salt and yeast. Pour in the water and the 1 tsp honey and mix thoroughly to form a soft dough.

Turn the dough onto a floured work surface and knead thoroughly for 10 minutes. After this time add the pecan nuts and the cranberries and knead this into the dough until evenly distributed. Form the dough into a round loaf then transfer to a lightly-floured baking tray. Cover with a damp tea towel and set aside in a warm place for about 60 minutes, or until doubled in volume.

Remove the tea towel then transfer to an oven pre-heated to 230°C (Gas Mark 8) and bake for between 30 and 35 minutes (or until the loaf is cooked through and sounds hollow when rapped on the base).

Transfer the loaf to a wire rack to cool. When cold, gently warm the 1 tbsp honey in a pan then brush all over the loaf. Scatter over the rolled oats and serve.