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Bara Lawr (Laverbread)

Bara Lawr (Laverbread) is a traditional Cymric (Welsh) recipe for a classic method of preparing laverseaweed and turning into breakfast by mixing wth oatmeal and frying in bacon fat. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Laverbread (Bara Lawr).

prep time

20 minutes

cook time

320 minutes

Total Time:

340 minutes

Serves:

6

Rating:

Tags : British RecipesCymric/Welsh Recipes

Original Recipe

Lafwr yw'r enw Cymraeg ar y gwymon Porphyra laciniata. Wrth ferwi'n hir, mae hwn yn torri lawr i ffurfio past gwymon, a elwir yn lafwr. Wrth ei gymysgu â blawd ceirch, mae'n caniatáu i'r gymysgedd gael ei siapio'n gacennau, a elwir bara lawr. Yn draddodiadol, roedd y cacennau hyn yn cael eu ffrio mewn braster bacwn a'u gweini gyda chig moch i frecwast. Y dyddiau hyn, gallwch brynu'r past gwymon parod mewn tuniau ac fel arfer caiff ei werthu fel 'bara lawr'. Os ydych am anwybyddu'r holl broses chwilota a berwi'r gwy,pm, prynwch ddau dun, cymysgwch â blawd ceirch a gwnewch eich bara lawr eich hun felly. Yr hyn sy'n cael ei gyflwyno yma yw rysáit draddodiadol (o Rydlewis, Aberteifi) yr wyf wedi ei gasglu ac yn ei cyflwyno gogyfer y dyfodol.

Cynhwysion:

lafwr (gwymon y môr, dail duon, tenau) halen blawd ceirch

Dull:

Golchwch gwymon yn drwyadl mewn dŵr oer, ei roi mewn sosban a’i ferwi’n araf am rai oriau. Nid oes angen rhoi dŵr yn y sosban gan fod digon o ddŵr yn y dail eu hunain. Pan welir bod y dail wedi meddalu, hidlo’r dŵr ohonynt yn llwyr, eu malu’n fân â chyllell a’u blasu â halen. Lluniwch y gymysgedd hwn yn beli bach a’u gorchuddio ag ychydig o flawd ceirch. Berwid y gwymon mewn ychydig o ddŵr a finegr mewn rhai ardaloedd, e.e. De Penfro. Y dull mwyaf cyffredin o goginio bara lawr yn siroedd de Cymru yw ei ffrio gyda chig moch.

English Translation

Lafwr is the Welsh name for laver, the seaweed Porphyra laciniata. This breaks down on prolonged boiling to form a seaweed paste, lafwr. When blended with oat flour or oatmeal, this allows the mixture to be shaped into cakes, bara lafwr, which in common parlance becomes bara lawr (laverbread). Traditionally, these cakes were fried in bacon fat and served with bacon for breakfast. These days, you can buy the seaweed paste ready-made in tins and it's typically sold as 'laverbread' or 'bara lawr'. If you want to forgo all the foraging and boiling, buy a couple of tins, blend with oatmeal and make your own laverbread that way. What's presented here is a traditional recipe (from Rhydlewis, Aberteifi) that I'm collecting and making available for posterity.

Ingredients:

laver (Porphyra laciniata)
salt
oatmeal

Method:

Wash the laver well in cold water, put it in a large saucepan and simmer for several hours. (It is not necessary to add water as the leaves themselves contain sufficient moisture.)

When soft, drain the leaves thoroughly, chop finely with a sharp knife and add salt to taste.

Form mixture into small balls and roll in oatmeal.

Boil the leaves in a little water and vinegar for about two hours.

The most common method of cooking laverbread in the counties of south Wales was to fry it in bacon fat and serve it with bacon, usually for breakfast.