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Barm brack
The famous Irish speckled bread which, when fresh, is sufficiently moist to serve as cake. Barm (the foam that forms on top of fermenting liquids) was originally used in place of yeast.
What you need
- 20 g fresh yeast
- 250 ml tepid milk
- 450 g plain flour
- 1 tsp freshly grated nutmeg
- 100 g caster sugar
- 2 tsp caraway seeds
- 175 g butter, melted
- 225 g currants
- 225 g raisins
- 100 g mixed candied chopped peel
- 3 eggs, beaten
Method
Cream the yeast. Pour the milk over the yeast. Add a sprinkling of the flour. Leave in a warm but not hot place for 15 min, until the surface is covered with bubbles.
Meanwhile: Sift the flour with the nutmeg. Add the sugar, caraway seeds, melted butter, dried fruit and chopped peel. Gradually blend in the yeast mixture with the eggs, adding only enough to make a soft and pliable, but not sticky, dough. Then beat well with a wooden spoon until all is incorporated and smooth.
Turn out of the bowl onto a lightly floured board. Knead until smooth. Test by pressing the dough with a floured finger - the impression will 'pop' out if the dough is sufficiently kneaded.
Return the kneaded dough to the bowl. Cover with a clean cloth. Leave to prove for about 1 1/1 days or until double the original size.
Knead once again. Press into a slightly warmed and greased 23 cm round cake tin. Cover and prove for the final time, until the dough is well risen in the tin. This will take about 50 min.
Preheat oven to 200°C.
Bake in the centre of the oven for 30 min. Reduce heat to 150°C. Bake for a further 45 min, until firm to the touch. Turn out of the tin.
Allow to cool. Serve in slices.
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Preparation 20 minutes Cook 1 ¼ hours Waiting » 2 hours, 35 minutes Prove 2 hours, 35 minutes Total 4 hours, 10 minutes -
Energy 4606 kcal/serving Fat 10.0 g/serving Carbohydrates 696.34 g/serving Glycaemic Index 66 Glycaemic Load 465.32 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 19275 | 1142 | 10475 | 8350 |
| Energy (kcal) | 4606 | 272 | 2500 | 2000 |
| Protein (g) | 94.4 | 5.59 | ||
| Carbohydrate (g) | 705 | 41.8 | 345 | 275 |
| Fat (g) | 168 | 10.00 | 95 | 70 |
| Fat (saturated) (g) | 97.5 | 5.78 | ||
| Fibre (g) | 36.4 | 2.16 | ||
| Sodium (mg) | 1818 | 107 | ||
| Salt (equivalent) (g) | 4.55 | 0.27 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1825 | 108 | 800 |
| Vitamin B-12 (µg) | 2.54 | 0.15 | 1 |
| Vitamin B-6 (mg) | 1.71 | 0.10 | 2 |
| Vitamin C (mg) | 553 | 32.8 | 60 |
| Vitamin D (µg) | 222 | 13.2 | 266 |
| Vitamin E (mg) | 7.93 | 0.47 | 10 |
| Zinc (mg) | 8.57 | 0.51 | 15 |
| Calcium (mg) | 2023 | 119 | 800 |
| Folate (mcg) | 1281 | 75.9 | 200 |
| Iron (mg) | 35.6 | 2.11 | 14 |
| Magnesium (mg) | 327 | 19.4 | 300 |
| Niacin (mg) | 38.4 | 2.27 | 18 |
| Pantothenic acid (mg) | 8.44 | 0.50 | 6 |
| Riboflavin (mg) | 4.95 | 0.29 | 1.6 |
| Phosphorous (mg) | 1687 | 100.0 | 800 |
| Thiamin (mg) | 4.80 | 0.28 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-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 caraway seeds 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.
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