Welsh Pot Luck Try again
View: Ingredients|Nutrition|Facts|Comments
Speckled bread (Bara brith)
A traditional Welsh bread - speckled with dried fruit.
What you need
- 20 g fresh yeast
- 250 ml milk, warmed
- 350 g strong plain flour
- 1/2 tsp salt
- 1/2 tsp ground mixed spice
- 25 g lard
- 50 g caster sugar
- 225 g currants
- 175 g sultanas
- 25 g mixed peel, chopped
Method
Cream the yeast. Add the warm milk and blend well. Leave to stand for 10 min, or until the surface is covered with bubbles.
Meanwhile, sift the flour with the salt and mixed spice. Rub in the lard or butter. Add the sugar, the fruit, peel and then the yeast liquid.
Mix with a knife then your hands and check the consistency as flours do vary slightly in the amount of liquid they absorb. The dough should be soft and pliable. If too dry, add a little more warm milk, or milk and water.
Continue kneading until smooth. This can be done by hand or with the dough hook of an electric mixer. If kneading by hand use the heel or base of the palm.
To check when the dough is adequately kneaded, simply press the dough with a floured finger. If the impression stays, then the dough requires more kneading. If it is ready, the impression will come out. Do NOT over-knead.
Place back in the bowl. Cover with oiled cling film or a cloth and leave in a warm place for about 1 hour, or until the dough has doubled in size.
Preheat oven to 190°C.
Knead again. This stage is known as 'knocking-back' the dough. Then form into a rectangular shape to fit into a lightly greased and warmed 1.15 - 1 3/8 kg loaf tin. Cover the top of the tin with oiled cling film and leave for 35 min, or until the dough has risen to the top of the tin.
Place the bread in the oven for 45-50 min or until well risen and firm. To test, remove from the tin and knock the base, the bread should sound hollow. Allow to cool then slice and serve.
My Cookbooks Add Recipe My List Add Recipe Preparation 20 minutes Cook 45 minutes Waiting » 1 hour, 35 minutes Prove 1 hour, 35 minutes Total 2 hours, 40 minutes Energy 2577 kcal/serving Fat 3.34 g/serving Carbohydrates 490.88 g/serving Glycaemic Index 63 Glycaemic Load 312.98 
Serving suggestion
Simply with butter.
Cook's tip
If using easy blend dried yeast, use the amount recommended on the
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 10780 | 932 | 10475 | 8350 |
| Energy (kcal) | 2577 | 222 | 2500 | 2000 |
| Protein (g) | 69.0 | 5.96 | ||
| Carbohydrate (g) | 504 | 43.6 | 345 | 275 |
| Fat (g) | 38.7 | 3.34 | 95 | 70 |
| Fat (saturated) (g) | 14.3 | 1.24 | ||
| Fibre (g) | 22.2 | 1.92 | ||
| Sodium (mg) | 1358 | 117 | ||
| Salt (equivalent) (g) | 3.40 | 0.29 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 221 | 19.2 | 800 |
| Vitamin B-12 (µg) | 1.00 | 0.09 | 1 |
| Vitamin B-6 (mg) | 1.19 | 0.10 | 2 |
| Vitamin C (mg) | 449 | 38.9 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 2.00 | 0.17 | 10 |
| Zinc (mg) | 6.50 | 0.56 | 15 |
| Calcium (mg) | 686 | 59.3 | 800 |
| Folate (mcg) | 1034 | 89.4 | 200 |
| Iron (mg) | 26.3 | 2.27 | 14 |
| Magnesium (mg) | 261 | 22.6 | 300 |
| Niacin (mg) | 37.0 | 3.20 | 18 |
| Pantothenic acid (mg) | 5.77 | 0.50 | 6 |
| Riboflavin (mg) | 3.68 | 0.32 | 1.6 |
| Phosphorous (mg) | 1195 | 103 | 800 |
| Thiamin (mg) | 3.85 | 0.33 | 1.4 |
This recipe is:
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
| |
|
|
| |
|
| ||
|
| ||
You must be logged in to leave comments.
Show all comments