Rubgy snacking?
Gluten Free Bara Brith, a Welsh tea loaf
I was devastated when Wales got kicked out of the rugby world cup by South Africa at the quarter final stage this year.  After the thrill of surviving the preliminary ‘group of death’ the anguish of being knocked out hit hard.  The match was a full on 80 minutes of heart racing hope, excitement and optimism as we watched the score edge up in both Wales and South Africa’s favour.  At half time we really though they could do it.  But it just wasn’t their year.
You may be surprised that I take such a keen interest in Welsh rugby (not the Welsh part, since surely that is obvious by my Welsh name and the amount of Welsh recipes on this blog), but by the rugby? Â I’ve always loved the excitement of team sports; either playing netball and hockey for my school, or watching rugby from the sidelines. Â I’m as happy watching rugby from the sofa, as at the pub with a pint (not so much these days) or best of all in the magnificent 74,500 capacity Millennium Stadium in Cardiff. Â I may be biased but pretty much the best stadium in the world.
I was introduced to Welsh rugby by my Dad.  Many spring Saturday afternoons in our Surrey semi were spent watching the Six Nations Rugby Tournament.  Back then Wales would usually loose against just about every team (they weren’t the side they are now back in the late 80s early 90s) and we commiserated together the winning of the wooden spoon.  My Dad, by no means an angry character, would often throw the remote control at the telly when one of the players had done a stupid mistake (dropped the ball, thrown it in the wrong direction, or given away a penalty), and we all thought this was rather funny.  Mum was a fan too and often referred to the team as ‘her boys’.  Much later when I lived in Cardiff where I studied at university I enjoyed the more erm traditional way of watching the game.  Pub.  Welsh shirt.  Big group of friends. Pint.  I’ll leave the rest to your imagination.
It’s more than a game.  It’s the symbol of entire nation joining together to support a joint goal, journeying as one through the highs and then many of the lows.  I can’t think of another example I know just like it.
Don’t ask me about football though. Â Not interested!
Gluten Free Bara Brith, a Welsh fruit tea loaf
Back to the recipe.  Today I bring you Bara Brith, a Welsh fruit tea loaf.  A good Welsh recipe to snack on with a cup of tea (or ‘paned o de’, one of the few Welsh phrases I know) at half time is it?  Perhaps best enjoyed after you’ve actually earned it running around the pitch rather than just watching.  Rugby union has been a tradition in wales since it was established in the 1850s and I wonder if Bara Brith was often baked for a post match afternoon tea treat.  I’d like to think so.
Bara actually means bread, brith means speckled – speckled bread!  Bara Brith is a dense, fruity loaf made by soaking dried fruit in tea, then simply mixing it with eggs, self raising flour and sugar.  A traditional yeasted version is also very popular.  There is incidentally no additional fat in this recipe – much as you would find in a loaf of bread.  I have adapted this recipe to be gluten free and lower in sugar from a traditional Welsh recipe I have been cooking for years.  I like to use my own mix of  whole grain gluten free flours (~80% whole grains + 20% starch), but if you don’t have access to to an array of flours then a pre-mixed blend works well as does traditional gluten containing wheat flour.
Gluten Free Bara Brith, a Welsh tea loaf
I’ve said this would make a good post rugby treat, but with a nutritional hat on I would stress the importance of considering a more optimum (yes, probably not cake) post workout nutrition choice for the critical post-workout window.  Post workout nutrition is actually rather scientific so if your interested in reading more do check out this article by  Maxi Nutrition which holds further reading and resources along those lines.
- 340g dried mixed fruit
- Hot tea, made from 120mls water and 2 tea bags, traditional black or chammomile works well too
- 3 medium free-range eggs
- 225g gluten free flour (I used 90g buckwheat flour, 90g brown rice flour, 45g tapioca flour)
- 90g unrefined brown sugar such as rapadura, coconut sugar or demerera, plus extra for sprinkling
- 2 tsp baking powder
- 1.5 tsp mixed spice
- Soak the fruit in the hot tea and for 2 hours or overnight. Cover and leave sit at room temperature.
- Pre-heat oven to 160°C (fan) and grease or line a~ 20x10x6cm loaf tin (I use olive oil).
- Whisk the eggs into the soaked fruit and set aside.
- In another bowl combine the flours, sugar, baking powder and spice till well combined.
- Pour the eggs and fruit into the dry ingredients and stir well till you have a wet batter.
- Pour the batter into the loaf tin, and smooth over with the back of a spoon. Sprinkle over 1 tsp sugar.
- Bake in the over for 1hr-1hr15, until risen and golden brown. To check if it is ready insert a skewer it should come out clean.
- Leave the loaf to cool for 30 minutes, before turning out on a cooling rack. I find the loaf easier to slice with a serrated knife when completely cooled.
- Serve a slice alone or spread with a smidge of good organic Welsh butter.
If you are using gluten containing flour, you may only need 2 eggs, since gluten free flour is often drier.
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*Disclaimer: This post is sponsored by Maxinutrition. Â All views are my ownÂ
Speckled bread? I like it! We watched the semi finals in a pub in Wales, the atmosphere was brilliant (until the end!) love a good tea loaf, perfect for cozy autumn afternoons.
Rugby in a pub sounds perfect to me, perfect way to enjoy the match, even if the score isn’t just what was hoped for. Thanks Sus, hope you’ve got a good tea loaf recipe of your own up your sleeves!
Hello Ceri, I’ve always made Bara Brith with wheat flour, a traditional recipe of my mother in law’s, but since being diagnosed Ceoliac, Gluten free, I can now make both, thanks to your recipe. I made the first last year and apart it crumbling a little, it looked and tasted the. So very pleased.
Regards Carol and Merry Christmas.
ah that’s so lovely to hear thank you!
Hi, I’m Coeliac too. I would recommend 1 teaspoon of Xanthan gum added to the flour, it helps to bind it together. Can’t wait to try this recipe.
Ah yes amazing thanks for this. I wrote this recipe a long time ago, and I’ve since learnt how helpful Xanthan gum can be 🙂
LOVE bara brith, I used to have it all the time as a kid! Haven’t had it in years, will have to give it a go myself. My dad’s Welsh too and he sounds much like yours – an otherwise sensible man who goes completely crazy when there’s a rugby match on!
Dads and rugby eh? Would be a rugby match without all that crazyness! Hope you get round to making it soon and it tastes as good as you remember!
I’ve got some fruit soaking in spiced green tea and sherry to make a very similar recipe as we speak! It’s a recipe of my Grandma’s which she called sultana tea loaf but it looks very similar to this. I’ve made a yeasted bara brith before but not this version. If it looks as good as yours I’ll be very happy 🙂
Oh Sherry? I bet that’s going to spice up your tea loaf in an entirely delicious way ‘hic’. I’m sure every Grandma from our generation has her own tea loaf recipe, lots of fab memories!
Yes yes yes, a girl after my own heart. Agree with everything here from the passion for Rugby as a Rugby mad nation to the awesomeness that is Bara Brith. Can’t wait to try this recipe xx
Of course – another Welsh rugby fan – perfect! Glad I’ve found another Bara Brith fan! x
Just made a variation of this at the cafe. Was so quick and easy.
I used GF flour and rice flour 50-50
A 23cm round cake tin
200ml tea made with three Twinings bags.
Smells awesome. Hope the customers like it!
That’s so cool Urvashi! Great idea mixing rice flour with GF flour, hope it turned out well and the customers enjoyed it too. Have I convinced you though? love tea loaf!
What!?! You don’t like football? The World Cup. I mean it’s the only world cup of anything I DO like.
I forgive you seeing you made such a gorgeous cake;). Looks deeelish.
Err no, no football for me! Rugby all the way! I mean I don’t have to choose one over the other but I enjoy rugby so much more… Thanks Kimberly glad you like the cake!
I watched a British baking show on public television and heard about bara brith for the very first time. I avoid gluten, so was very pleased to find your delicious looking recipe. Thank you for posting it.
My problem, being a Westener is being able to convert your measurements and temperatures to non metric.
I am embarrassed to say this. I would like to find the conversion factor to make this lovely bread. Any help would be appreciated .
Thank you.
Susie
Just made this in preparation for the Wales match tonight. Really lovely. Used coconut sugar and a tablespoon of honey and covered in foil in oven for last half of baking.
Ah amazing, the cake must have brought the Welsh boys good luck – what a result!! So happy you enjoyed it!!
So glad I have found this recipe, I tried substituting rice flour for plain flour in my tradition recipe and got a good looking loaf that disintegrated when I sliced it. I don’t mind a plate of cake crumbs but you can’t serve it to other people 🙂
Thanks Sharon, glad you’ve found it and are subsequently enjoying it!
Fabulous. I soaked the fruit in lemon and orange tea and added three large capfuls of plum brandy. Make with GF flour 125 g 50g buckwheat and 50g coconut flour which gave a lovely flavoursome mix. Demerara crust finished it nicely. It is still as fresh three days later and I froze three slices for another time. Making my Dad one with normal flour for his birthday as I type this review. Thanks we love it and it’s so moist it does not need butter ! More GF recipes please and especially interested in breads
So glad you enjoyed this and love the twist with brandy! ‘hic! I haven’t made it in a while, must do that! Thanks for visiting the blog and for taking the time to let me know you cooked this!
Lovely gluten free tea loaf. Went in 30 mins !
Oh great pleased to hear it! Thanks for reporting back!
Would the mixed spice be something like Allspice? Thanks!
Mixed spice is a mix of lots of warming spices. You can replace with a mix of cinnamon and ginger which is the easiest. You could also mix up your own (its sold in the supermarkets in the UK)
It typically contains;
1 Tbs ground allspice
1 Tbs ground cinnamon
1 Tbs ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger
Have made this recipe many times now for my Coeliac diagnosed little one – great for his lunchbox. Thanks for providing.
Ah lovely!
Hello there,
Lovely recipes and tips throughout. Do you have any suggestions for adapting this recipe for a bread maker please?
I have my fruit overnight soaked (used Pura Warming Spice teabags and well as good ol’ Yorkshire). I live not far from North Wales so will be thrilled if I can pull this off!
Hi Soraya, I’m afraid I’ve Never used a breadmaker (at all!) so really wouldn’t know what to suggest. I have just always baked this in the oven like my Mum and Mamgu did!