Ingredients:

  • 300 ml (1 ¼ cups) Strong Black Tea (freshly brewed and piping hot)
  • 450 g (3 cups) Mixed Dried Fruit (Sultanas, Raisins, Currants)
  • 50 g (¼ cup) Light Brown Sugar, packed
  • 450 g (3 ½ cups) Strong White Bread Flour
  • 7 g (2 ¼ teaspoons) Fast-Action Dried Yeast
  • 2 teaspoons Mixed Spice
  • 1 Large Egg, lightly beaten
  • 50 g (3 ½ tablespoons) Unsalted Butter, softened and diced
  • ½ teaspoon Salt
  • Approx. 50 ml (¼ cup) Reserved Soaking Liquid (optional)
  • 2 tablespoons Runny Honey or Golden Syrup (for glaze)
  • 1 tablespoon Boiling Water (for glaze)

Instructions:

  1. Combine Soak Ingredients: Place the dried fruit and brown sugar into a large, heatproof bowl.
  2. Pour and Steep: Pour the hot, strong tea over the fruit mixture. Stir well to dissolve the sugar.
  3. Cover and Rest: Cover the bowl loosely and leave to soak at room temperature for a minimum of 8 hours, or preferably overnight. The fruit should be visibly plumped up.
  4. Drain (If necessary): Before mixing the dough, drain any excess liquid, reserving about 50ml, though ideally, the fruit should have absorbed most of the tea.
  5. Mix Dry Ingredients: In a separate large bowl, combine the flour, yeast, salt, and mixed spice. Stir thoroughly to distribute the yeast evenly.
  6. Add Wet Ingredients: Add the softened butter and the beaten egg to the dry ingredients.
  7. Combine Fruit: Add the soaked fruit mixture to the bowl. Mix everything until the mixture forms a shaggy, wet dough. If needed, slowly add reserved soaking liquid until the dough comes together.
  8. Knead: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and less sticky.
  9. Place the dough in a lightly oiled bowl, turn to coat, cover, and leave in a warm place for 60-90 minutes, or until the dough has roughly doubled in size.
  10. Knock Back & Shape: Gently punch the risen dough down to remove air. Shape the dough into a smooth, even oblong loaf shape.
  11. Place the shaped dough into a prepared loaf tin (lined with parchment paper). Cover and leave in a warm spot for 45 minutes, or until the loaf looks noticeably puffy.
  12. Preheat Oven: Preheat the oven to 180°C (350°F / Gas Mark 4).
  13. Bake: Place the loaf in the centre of the preheated oven. Bake for 50–60 minutes. If the top browns too quickly, cover it loosely with foil after 30 minutes. The loaf is done when it sounds hollow when tapped on the bottom.
  14. Cool: Remove the Bara Brith from the tin immediately and place it on a wire rack to cool completely.
  15. Glaze: While the loaf is still warm, mix the honey/syrup with the boiling water. Brush the glaze generously over the top of the loaf for a traditional sticky sheen.