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Bara Gwenith a Cheirch Sylfaenol (Basic Wheat and Oat Bread)

Bara Gwenith a Cheirch Sylfaenol (Basic Wheat and Oat Bread) is a classic Cymric (Welsh) for a traditional basic white bread made from a strong white bread flour and oat 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 Wheat and Oat Bread (Bara Gwenith a Cheirch Sylfaenol).

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Additional Time:

(+60 minutes proving)

Serves:

14–16

Rating:

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

Original Recipe

Cynhwysion:

500g o flawd gwyn bara cryf
400g o flawd ceirch
1 llwy de o halen
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 blawdiau 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.

English Translation

Ingredients:

500g strong white bread flour
400g oat 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 flours 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.

Allow to cool before slicing and serving.