Traditional Irish Barmbrack with Yeast
#barmbrack #traditionalirishbarmbrack #irishrecipes #halloweenrecipes
Delve into the rich history of Barmbrack, a cherished Irish tradition. Barmbrack, or báirín breac in Irish, is a delicious yeast-based bread that has been a staple in Irish households for generations. What sets it apart is the delightful surprise it holds within its golden crust – fortune-telling charms! These hidden tokens, often symbolizing various aspects of life like wealth, love, or good luck, make enjoying Barmbrack a whimsical experience steeped in folklore.
As you slice into this aromatic bread, you'll uncover the hidden charms, each carrying its unique significance. It's a bit like a culinary fortune cookie, Irish style!
Barmbrack is traditionally enjoyed with a cup of tea, making it a delightful centerpiece for tea time gatherings and celebrations. Its sweet, fruity flavor is a testament to the warm hospitality of Ireland, where sharing stories and predictions from the charms adds an extra layer of fun to the occasion.
So, if you're looking to embrace a piece of Irish heritage or simply want to enjoy a delicious and unique bread, give Barmbrack a try! And remember, if you have any questions or need assistance with your Barmbrack adventure, don't hesitate to comment below – I'll be delighted to help you. ☘️????
How to Make a Traditional Irish Barmbrack with Yeast
Irish Barmbrack with Yeast
Timings.
Prep Time: 15 mins.
Soak Time: 4 hrs
Cook Time: 50 mins.
Total Time: 5 hours 5 mins.
Servings.
Serves 8-10 people.
Ingredients.
• 2 ½ cups (375g/13oz) Dried Mixed Fruit.
• ½ cup (125ml/4 fl oz) Cold Black Tea.
• 2 ¾ cups (450g/15 oz) Strong White Flour (if using Plain/All purpose but see note below).
• 3 tbsp (50g/1 ½ oz) Unsalted Butter, diced.
• 1 tsp Mixed Spice/Pumpkin Spice
• 1 tsp Cinnamon.
• ½ tsp Salt.
• 1 (7g) Sachet of Fast Action Dried Yeast.
• ¼ cup (50g/1 ½ oz) Caster Sugar.
• 2 Medium Eggs.
• ½ cup (150ml - 170ml/5 floz - 5.7 floz) Warm Milk.
Glaze
• 2 tbsp Warm Honey.
Oven Temperatures.
• Preheat the oven:
Fan Oven: 180°C/360°F.
Oven: 200°C/400°F.
Gas Mark 6.
Method.
1. Place the dried fruit in a bowl and add the cold black tea, soak the fruit in the tea for at least 4 hours or overnight.
2. Place the flour in a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. If you don’t have strong white flour or bread flour you can use plain or all-purpose flour but you won’t need to use as much liquid as this flour has less absorption in them.
3. Stir in the cinnamon, mixed spice, salt, instant yeast and sugar. When adding the yeast don’t place it on the salt or the salt will deactivate it and it won’t work.
4. Make a well in the centre of the dry ingredients, beat the two eggs and add half (keep the remainder as egg wash for the top of the barmbrack) and gradually add 150 -170 ml warm milk, adding a little at a time, until a slightly sticky dough is made.
5. Turn out onto a floured surface, add more flour if it sticks, and knead for 8–10 minutes, until the dough is elastic and smooth.
6. Roll out the dough and add the drained fruit and a little of the black tea if the dough is too dry. Knead well until combined, sprinkling in some more flour if the dough is too wet to knead. It should be smooth but still a little sticky.
7. Place in a clean, lightly oiled bowl, cover with oiled cling film or clean tea cloth and leave in a warm place until doubled in size (about 1½ hours).
8. Preheat the oven to the above temperatures. Knead the dough lightly and shape it into a ball. Place in an 8-inch round oiled tin and press it down gently so it’s touching the sides of the tin.
9. Brush the top with egg wash and bake in the oven for 45–50 minutes, until golden, covering with foil if it browns too quickly. The bread should sound hollow when tapped on the base.
10. When baked and still hot brush with some warm honey, and allow to sit in the tin for 15 minutes before removing to cool further on a wire rack.
11. Mmm, Scrummy!
Storage.
Store wrapped in a dry, air-tight container in a cool cupboard, for up to a week.
Note on Use of Flour
When using all-purpose or plain flour for bread made with yeast, it's important to note that these flours typically absorb less water than strong white flour. Consequently, you may not need to incorporate the entire amount of liquid specified in the recipe to achieve the desired dough consistency and avoid excessive stickiness. Adjust the liquid gradually until you reach the right dough texture, as using less liquid can help prevent dense and overly moist bread.
TRADITIONAL IRISH BARMBRACK RECIPE| IRISH TEA BREAD| BÁIRÍN BREAC
#Báirínbreac also known as #barmbrack or #IrishTeaBread is a beautiful fruit loaf packed full of Irish history and tradition. It is a quick loaf to whip together loaded with dried sultanas and raisins and it is typically made at Halloween time. The name means 'speckled loaf' as Gaeilge (in Irish) and you can see why from the amazing speckling of the fruit throughout the loaf. Happy Autumn baking!
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Ingredients List
300g self raising flour
5g baking powder
5g salt
5g mixed spice
150g light brown sugar
1 large free range egg
250g sultanas
250g raisins
300mls strong tea (to soak fruit the night before)
100 mls strong tea (to make up the batter)
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Irish Tea Cake (Barmbrack) - Food Wishes
Learn how to make an Irish Tea Cake! I attempted to make an extra moist and fruity version of an ancient Irish fruit loaf called “Barmbrack,” and the results were as delicious, as they were confusing, and aesthetically challenged. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Irish Tea Cake recipe!
You can also find my content on Allrecipes:
Irish Barmbrack
Ingredients:
375g mixed dried fruit
300ml strong black tea (made with 3 tea bags)
225g plain flour
2 tsp baking powder
125g soft light brown sugar
½ tsp mixed spice
1 egg
Method:
1. Place the mixed dried fruit into a bowl and pour over the tea, leave to steep overnight.
2. Preheat the oven to 170°C/325°F/Gas 3. Grease and line an 8 inch springform cake tin.
3. Add the flour, baking powder, sugar and mixed spice to a mixing bowl.
4. Make a well in the centre of the dry ingredients and crack the egg into the centre, mix well.
5. Pour over the steeping liquid to form a dough.
6. Stir in the mixed dried fruit, then spoon the batter into the prepared tin.
7. Bake for about 50 minutes. Remove from the oven and leave to cool on a wire rack.
8. Slice and serve with a little butter.
Irish Barmbrack #shorts
Barmbrack is a traditional Irish fruitcake which is also known as tea cake depending on the time of year that you’re eating it! This recipe makes a really moist, fruit loaf which is packed with flavour from mixed spice and dried fruit.
Time: 60 mins + soaking time
Serves: 8

375g packet of fruit mix
250ml cold tea
50ml of whiskey
225g plain flour
2 tsps of baking powder
125g light brown sugar
1 large egg
1/2 tsp of mixed spice
A ring to place inside
1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
2. Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid, you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
3. Add in the ring and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
4. Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it. If you don’t have time to wait its fine eaten straight away! Serve in slices spread with a little butter and good cuppa!
Irish Barmbrack
#Barmbrack #Baking #Scrummy
How to make Irish Barmbrack.
Prep Time 15 mins.
Cook Time 1 hour.
Total Time 1 hour 15 mins.
Serves 8 people.
INGREDIENTS
2 ½ cups (13oz/375g) mixed fruit. (not 1 ⅔ cup as per video)
10 fl oz (300ml) cold black tea.
⅔ cup (4 ½ oz/130g) caster sugar.
1 ¾ cups (8oz/225g) self-raising flour.
½ teaspoon of mixed spice.
1 egg, beaten.
Ring, coin or other charms.
Honey (for decoration).
METHOD
1. Place the mixed fruit and cold back tea in a bowl to soak for 8 hours.
2. Preheat the oven to 170°C/325°F/Gas Mark 3.
3. Pour the soaked fruit into a large bowl.
4. Add the sugar, self-raising flour, mixed spice and beaten egg.
5. Mix well until all the ingredients are combined.
6. Wrap the ring, coin and any other charms in parchment paper and stir into the mixture.
7. Pour into a lined 2Ib loaf tin or 20cm/8” round cake tin.
8. Bake for approximately 1 hour until well risen and golden brown.
9. Check with a skewer and if the skewer comes out clean then it’s baked.
10. Allow the cake to cool for 1 hour.
11. Brush some melted honey on the top of the loaf.
12. Serve warm or cold with plenty of real butter.
13. Mmm Scrummy!