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Bara Cymysg (Maslin Bread)

Bara Cymysg (Maslin Bread) is a traditional Cymric (Welsh) recipe for a classic mixed grain bread that was traditionally cooked outside on a bakestone or griddle with a cast iron pot set over it. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Maslin Bread (Bara Cymysg).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+100 minutes proving)

Makes:

2 loaves

Rating:

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

Original Recipe

Mae bara cymysg, a elwir hefyd yn 'torth ffwrn fach' yn fara blawd cymysg sydd wedi'i baratoi ers y canol oesoedd. Fe'i paratowyd yn draddodiadol ym Môn lle caiff ei hongian dros dân y tu allan ar garreg bobi/ridyll gyda phot haearn bwrw wedi'i osodeb i waered drosto. Caiff rhai o'r colsion o'r tân eu pentyrru o gwmpas a thros y pot haearn bwrw i goginio'r bara yn gyson drosodd. Rydyn ni'n gwybod bod y math hwn o goginio bara yn mynd yn ôl i gyfnod y Rhufeiniaid ac mae'n ddull sy'n dal i gael ei ddefnyddio ar gyfer bara yn Botswana hyd heddiw (sef lle gwelais y broses gyntaf). Yn Llŷn, lle gelwid y math yma o fara yn 'dorth padell' tueddai fod yn fara haidd a goginid yn y modd hwn. Roedd y deunydd ar gyfer y tân yn dibynnu ar yr hyn a oedd ar gael ac mewn llaw: er enghraifft mân us, eithin neu ffwr boethwal.

Cynhwysion:

1.5kg o flawd gwyn
500g flawd haidd
30g o furum
halen wedi toddi mewn dŵr cynnes

Dull:

Cymysgwch y blawdiau mewn dysgl fawr yn drwyadl cyn gwneud pant yn eu canol i dderbyn y burum. Toddwch y burum mewn ychydig o ddŵr cynnes, a’i dywallt i’r blawd. Taenwch ychydig o flawd dros wyneb y burum, gorchuddiwch y badell â lliain glân a’i adael mewn lle cynnes am ryw ugain munud. Gwlychwch y toes â dŵr cynnes ac ychydig o halen ynddo, fel y bo angen i wneud toes feddal. Tyliniwch y does yn dda, gan gymryd mwy o amser i wneud hyn na phan fyddir yn tylino toes cyffredin (o leiaf 10 munut). Rhoddwch lliain dros wyneb y badell eto, a gadael i’r toes godi mewn lle cynnes am o tua 60 munud. Rhannwch y toes a’i lunio’n dorthau ar fwrdd pren (mae'n ddigon i ddwy dorth 700g). Unai gellid cadw'r dorth mewn siap crwn neu ei roi meun tunian 900g. Gorchuddiwch wyneb y does gan ei roi o'r neilltu mewn salfe cynnes i godi am 40 munud. Unai cewch ei bobi'n draddodiadol, neu gellwch ei drosglwyddo i bopty wedi ei gyn-gynhesu i 190C (fan 170C fan/375F/gas mark 5). Pobwch am 30-35 munud nes fod y bara wedi crasu'n euraidd ac yn swnio'n wag wrth ei guro ar ei waelod. Trosglwyddwch i resel gwifren i oeri cyn tafellu a gweini.

English Translation

Maslin bread, also known as 'torth ffwrn fach' (little oven bread) is a mixed flour bread that's been prepared since medieval times. It was traditionally prepared on Môn (Anglesey) where it was suspended over a fire outside on a bakestone/griddle with a cast iron pot set over it. Some of the embers from the fire were piled around and over the cast iron pot for even cooking. We know that this type of bread cooking goes back to Roman times and its a method still employed for bread in Botswana even today (which is where I first saw the process). In Llŷn, where it was known as 'torth padell' it tended to be barley bread that was cooked in this manner. The material for the fire depended on what was available and in to hand: for example fine chaff, gorse or furze.

Ingredients:

1.5kg (3lb) white flour
500g (1 lb) barley meal
30g (1 oz) dried yeast
salt dissolved in warm water

Method:

Crumble the yeast into a little warm water to soften it.

Mix together the two kinds of flour in a large bowl, make a well in the centre and pour in the yeasted water.

Sprinkle a little flour over it, cover the bowl with a clean cloth and leave to stand for about twenty minutes until the yeast becomes frothy.

Then, gradually add the warm salted water to make a soft dough.

Knead thoroughly, for a longer period than is usual for ordinary dough (at least 20 minutes).

Cover and allow to rise for approximately one hour.

Divide the dough and shape into loaves on your work surface (it's enough for two 700g loaves).

The loaf could be kept in a round shape or put in a 900g tin. Cover the surface of the dough and set it aside in warm salve to rise for 40 minutes. You can either bake it traditionally, or you can transfer it to an oven preheated to 190C (170C fan/375F/gas mark 5). Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the base.

Transfer to a wire rack to cool before slicing and serving.