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Bara Ceirch (Welsh Oatcakes)

Bara Ceirch (Welsh Oatcakes) is a traditional Cymric (Welsh) recipe for a classic method of preparing oatcakes and cooking them two ways: either as a large pancake-like breakfast accompaniment or as smaller tea-time biscuits. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Oatcakes (Bara Ceirch).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : Baking RecipesCake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Mae’r ddelwedd, uchod, yn dangos y ddwy ffurf draddodiadol o Bara Ceirch, y rowndiau mwy, wedi’u pobi ar hambwrdd neu garreg bobi yn y popty (chwith) a’r rowndiau llai fel arfer wedi’u coginio ar radell neu badell ffrio haearn bwrw. Mae'r rhai mwy ychydig yn fwy tebyg i grempog ac fel arfer cawsant eu gweini i frecwast neu fe'u defnyddiwyd yn lle bara. Roedd y rhai llai yn aml yn cael eu gweini gyda chaws a jam amser te.

Cynhwysion:

3 llwy fwrdd dŵr poeth 4 llwy fwrdd blawd ceirch 1/2 llwy fwrdd o fraster cig moch Pinsiad o halen Blawd

Dull:

Mewn sosban, toddwch y braster cig moch mewn dŵr poeth ac yna ysgeintiwch flawd ceirch i mewn a'i gymysgu i'w gyfuno. Tynnwch y gwres i ffwrdd a thylino am rai munudau, yna trowch allan ar fwrdd â blawd arno. Rholiwch allan nes ei fod yn eithaf tenau. Torrwch y toes yn rowndiau mawr neu fach. Pobwyd y rowndiau mwy ar radell neu haearn poeth yn y popty am tua chwarter awr. Roedd y bara ceirch llai fel arfer yn cael eu coginio ar radell boeth-canolig neu badell ffrio haearn bwrw am tua deg munud. Tynnwch oddi ar y gwres a gadewch iddo galedu cyn ei weini. Roedd y mathau mwy o fara ceirch fel arfer yn cael eu gweini'n gynnes ac roedd ganddynt gysondeb tebyg i grempog mwy hyblyg.

English Translation

The image, above, shows the two traditional forms of Bara Ceirch (Welsh oatcakes) the larger rounds, baked on a tray or bakestone in the oven (left) and the smaller rounds typically cooked on a griddle or cast iron frying pan. The larger ones are slightly more pancake-like and were typically served for breakfast or were used in lieu of bread. The smaller ones were often served with cheese and jam at tea time.

Ingredients:

3 tbsp hot water
4 tbsp oatmeal
1/2 tbsp bacon fat
Pinch of salt
Flour

Method:

In a saucepan, melt the bacon fat in hot water then sprinkle in oatmeal and stir to combine.

Take off the heat and knead for several minutes, then turn out onto a floured board. Roll out until quite thin. Cut dough into large or small rounds.

The larger rounds were baked on a hot iron or griddle in the oven for about 15 minutes.

The smaller oatcakes were typically cooked on a medium-hot griddle or cast-iron frying pan for about ten minutes.

Remove from heat and allow to harden before serving. The larger type of oatcakes were typically served warm and had a more pliable pancake-like consistency.