Bara Brith, meaning “speckled bread” in Welsh, is a beloved fruit-studded loaf traditionally soaked in tea and spiced with cinnamon or nutmeg.
But what if you’re vegan, gluten-free, or simply craving a modern twist? This recipe reimagines the classic with accessible swaps, ensuring everyone can enjoy a slice of Welsh heritage.
A Slice of History: What Makes Bara Brith Special?
Bara Brith dates back to 19th-century Wales, where thrifty bakers used leftover tea to plump dried fruits and stretch pantry staples. The result? A moist, spiced loaf served thinly sliced with butter (or vegan spread!). By veganizing and offering a gluten-free version, we honour its rustic roots while embracing inclusivity.
Ingredients: The Building Blocks
Key components and substitutions (UK-friendly!):
Traditional vs. Vegan vs. Gluten-Free
| Traditional | Vegan Swap | Gluten-Free Swap |
|---|---|---|
| Butter | Vegan margarine (e.g., Flora Plant) | Same as vegan |
| Eggs | Flaxseed “eggs” (1 tbsp ground flax + 3 tbsp water) | Same as vegan |
| Milk | Soy/oat milk | Ensure GF-certified plant milk |
| Flour | Self-raising flour | GF self-raising blend (e.g., Doves Farm) + ½ tsp xanthan gum |
| Dried fruit | Any mix (raisins, currants, candied peel) | Ensure no added dairy (check labels) |
Pro Tip: Use strong black tea (e.g., Yorkshire Tea) for soaking fruit—it adds depth.
Step-by-Step Recipe
Makes 1 loaf (10-12 slices). Prep: 15 mins (+6 hours soaking). Cook: 60 mins.
Tools You’ll Need
- 900g loaf tin
- Mixing bowls
- Measuring jug
- Whisk
Ingredients List
- 200g mixed dried fruit (e.g., sultanas, currants, chopped apricots)
- 200ml strong black tea (cooled)
- 250g self-raising flour (or GF blend + ½ tsp xanthan gum)
- 100g dark brown sugar
- 1 tsp mixed spice
- 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water)
- 60g vegan margarine (melted)
- 60ml plant milk
- 1 tsp vanilla extract
Method
- Soak the Fruit:
Combine dried fruit and tea in a bowl. Cover and leave for 6+ hours (or overnight). - Prep the Tin:
Grease and line a loaf tin. Preheat oven to 160°C (fan)/180°C conventional. - Mix Dry Ingredients:
In a bowl, whisk flour, sugar, and mixed spice. - Add Wet Ingredients:
Stir in soaked fruit (with leftover tea), flax eggs, margarine, milk, and vanilla. Mix until just combined (overmixing = dense loaf). - Bake:
Pour batter into tin. Bake 55-60 mins until a skewer comes out clean. - Cool:
Let cool in the tin for 10 mins, then transfer to a wire rack.
Gluten-Free Note: GF flour absorbs more liquid. If batter feels dry, add 1-2 tbsp extra plant milk.
Why This Works: Science of Substitutions
- Flax Eggs: Provide binding without heaviness.
- Vegan Margarine: Mimics butter’s fat content for moisture.
- Tea Soaking: Enhances fruit plumpness and distributes flavour.
Serving & Storage
- Serve: Thinly sliced with vegan butter or coconut yogurt. Pair with a cuppa!
- Store: Keep in an airtight container for up to 5 days. Freeze slices for 3 months.
Troubleshooting Guide
| Issue | Solution |
|---|---|
| Dry texture | Add 1-2 tbsp apple sauce to batter next time. |
| Fruit sinks | Toss fruit in 1 tbsp flour before mixing. |
| Dense loaf | Ensure baking powder is fresh; don’t overmix. |
FAQs
Q: Can I use green tea instead of black?
A: Yes, but it’ll be milder. Chai or Earl Grey add nice spice.
Q: How do I make it sugar-free?
A: Swap sugar for mashed banana (100g) + 1 tbsp maple syrup.
Q: Can I skip the soaking time?
A: Soaking softens fruit. If rushed, simmer fruit in tea for 10 mins.
Final Thoughts
This vegan Bara Brith bridges tradition and innovation. Whether you’re gluten-free, vegan, or simply curious, it’s a testament to how classic recipes can adapt without losing soul. Share it, savor it, and celebrate the warmth of Welsh baking.
Sláinte! (Cheers in Welsh)
Recipe Summary Table
| Aspect | Detail |
|---|---|
| Prep Time | 15 mins + soaking |
| Cook Time | 60 mins |
| Difficulty | Intermediate |
| Dietary | Vegan, GF option |
| Key Tools | Loaf tin, mixing bowls |
Hungry for more? Explore our Welsh recipe series or share your Bara Brith photos with #VeganBaraBrith!
