||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
|Alternative names||Speckled bread|
|Place of origin||Wales|
|Main ingredients||Yeast, raisins, currants and candied peel|
|Cookbook: Bara brith Media: Bara brith|
Bara brith, sometimes known as "speckled bread" (the literal meaning of the original Welsh-language name), can be either a yeast bread enriched with dried fruit (similar to the Irish barmbrack) or something more like a fruitcake made with self-raising flour (no yeast). It is traditionally made with raisins, currants and candied peel.
There are many different recipes for this bread, which is baked and sold commercially in many parts of Wales. The yeast version of bara brith has a limited shelf life and is best eaten as soon as possible. The version made with self-raising flour can be kept for a long time. Welsh recipes favour soaking the dried fruit in tea overnight before the baking.
Bara brith in other countries
In Argentina, bara brith is also known as torta negra ("black cake"). One of the most traditional foods coming out of the Chubut valleys, it was brought by the Welsh settlers who started arriving in the country in 1865.
|Wikibooks has a book on the topic of: Cookbook:Bara brith|
- BBC article and recipe for Bara brith
- North Wales Tourism background & recipe for Bara brith
- recipe for Bara brith and other traditional Welsh recipes