Wednesday, 22 October 2014

Traditionl Irish Barmbrack (Wheat and Dairy Free)

There is nothing that transports me back to Halloween as a child than a traditional barmbrack: a dense, fruity bread enjoyed toasted with slatherings of real butter and raspberry jam.

Traditionally, it's a leavened bread with mixed dried fruits soaked in tea mixed throughout it, but I try to avoid cooking with yeast as much as I can. Why? Because it is a) really fiddly, and b) gives me a sore stomach if I eat too much.

This is also eaten in Wales, where it is called bara brith.

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Wheat
☑ Nuts
☑ Dairy

☒ Gluten (spelt)
☒ Eggs

For 1 8 inch (20 centimetre) cob

  • 13 ounces (375 grammes) dried mixed fruit
  • 2 ounces (55 grammes) brown sugar
  • 1 medium egg
  • 6 fluid ounces (180 millilitres) warm strong tea
  • 8 ounces (225 grammes) wholemeal spelt flour
  • 1 teaspoon (5 millilitres) cinnamon or mixed spice
  • 1 teaspoon (5 millilitres) baking soda
  • Pinch of salt

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