Restaurant Recipes: Gorse’s Bara Brith

If ever there was a way to elevate the humble bara brith, Michelin-starred Cardiff-based Gorse would find it. Translating directly from Welsh to mean “speckled bread”, it’s a rich, aromatic fruit loaf often served at teatime. Yet Gorse’s interpretation takes an earthier, more umami approach, opting instead for a local cheese and truffle pairing. Perfect as an indulgent afternoon snack or for sprucing up a cheese board, Gorse’s bara brith reimagines a classic without losing any of its traditional charm.

Ingredients

Makes three loaves. 

• 800g strong white flour
• 18g dried yeast
• 120g butter, cold, cut into small dice
• 120g soft dark brown sugar
• 30g mixed peel
• 50g dried currants
• 30g Blodyn Aur rapeseed oil (or olive oil)
• 375g water, at room temperature
• 20g salt
• 20g mixed spice

Method

1. Activate the yeast in some of the water. Crumb the butter into the flour, salt, mixed spice and sugar, then slowly add the olive oil and water and knead well.
2. When the gluten has developed, add the mixed spice and currants, then shape into three loaves and leave to prove.
3. Preheat the oven to 220°c.
4. Place the loaves in the oven and immediately lower the temperature of the oven to 190°c for 10 minutes, then 170°c for a further 10-15 minutes.
5. Remove and cool on a rack.
6. My suggestion would be to pair it with some lovely Welsh cheese such as Perl Wen, Perl Las, Brefu Bach or Mature Caws Cerwyn and some pear chutney or pickled walnuts. At Gorse, we serve Bara Brith with Perl Wen and Welsh Truffle as one of our signature snacks.