Bara Cyrens (Welsh Currant Loaf)
A fragrant, lightly spiced yeasted bread studded with dried currants, baked until golden and served thickly sliced with salted Welsh butter.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Equipment
- •Large mixing bowl
- •900g (2lb) loaf tin
- •Measuring jug
- •Wire cooling rack
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 6 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 285 kcal
Instructions
- 1
Combine the strong white bread flour, dried yeast, caster sugar, fine sea salt, and mixed spice in a large mixing bowl.
- 2
Rub the softened butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
- 3
Pour in the lukewarm milk and stir with a wooden spoon until a soft, rough dough forms.
- 4
Turn the dough onto a lightly floured work surface and knead for ten minutes until smooth and elastic.
- 5
Flatten the dough slightly, scatter the currants and candied mixed peel over, and knead gently until the fruit is evenly distributed.
- 6
Place the dough into a lightly greased bowl, cover with a damp tea towel, and leave to rise for one hour until doubled.
- 7
Knock back the dough gently, shape it into an oblong loaf, and place it into a greased 900g loaf tin.
- 8
Cover loosely and leave to prove for forty-five minutes until the dough rises just above the rim of the tin.
- 9
Preheat your oven to 190°C (170°C fan) and gently brush the top of the risen loaf with milk.
- 10
Bake for thirty-five to forty minutes until the crust is deep golden brown and sounds hollow when tapped underneath.
- 11
Turn the loaf out onto a wire cooling rack and leave to cool completely before slicing.
Chef's tips
Ensure the milk is lukewarm rather than hot so you do not kill the yeast. Knead the dried fruit in gently at the end to prevent crushing the currants and discolouring the dough.
Ingredient substitutions
- whole milk → unsweetened oat milk or soy milk
- candied mixed peel → additional dried currants or finely grated zest of one orange
- unsalted butter → dairy-free block butter or plant-based baking block
Storage
Store in an airtight bread crock or tin at room temperature for up to four days, or freeze sliced for up to three months.
Reheating
Toast individual slices under a preheated grill or in a toaster until lightly crisp and heated through.
Common mistakes to avoid
- •Adding hot milk which kills the yeast and stops the loaf from rising.
- •Slicing the bread while still hot, which makes the crumb gummy and tear.
- •Under-kneading the dough before adding the fruit, resulting in a dense and heavy loaf.
Serving suggestions
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