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Bara Brith (Currant Bread) Welsh


Bara Brith is often served as part of the traditional Welsh tea.

Trans-fat Free


¼ pound mixed dried fruit
4 ounces candied orange peel
1 pint water
½ teaspoon mixed spice
2 pounds all-purpose flour
2 teaspoons salt
6 ounces lard
1 ounce yeast, active dry
½ pound sugar
2 large eggs


Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.

Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh currants or blackberries.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 36626% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 306mg 13%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 15g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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