Irish Barmbrack (Báirín Breac)
User Reviews
5
Irish Barmbrack (Báirín Breac)
Description
Irish Barmbrack, also known by its Irish name Báirín Breac, is a yeast-leavened bread featuring a generous amount of dried fruit such as currants and raisins soaked in black tea or spirits. The dough combines all-purpose flour, caster sugar, mixed warm spices including cinnamon, nutmeg and mixed spice, along with butter, egg, lemon zest and optional candied citrus peel. After kneading the soaked fruit and dough together, it is left to rise until doubled in size. The resulting bread is dense yet tender, with a delicately spiced flavor profile and bursts of juicy fruit throughout.
This bread is traditionally sliced and served plain or with butter as a teatime treat. It has a moist texture from the soaked fruit, balanced by the aromatic spices and fresh lemon zest. Although specific instructions beyond dough preparation and rising are not provided, the dough may be shaped into one or two loaves before baking.
Ingredients
- 1 cup currants dried
- 1 cup raisins or sultanas
- 1 cup black tea optional: add a splash of Irish whiskey or brandy, cold
- 2 teaspoons active dried yeast 7g
- 1 teaspoon sugar
- 3/4 cup milk lukewarm
- 3 1/2 cups all-purpose flour 450g
- 1/3 cup caster sugar to make your own place granulated white sugar in a blender and pulse until fine but not powder, 75g
- 1 teaspoon mixed spice
- mixed spice HIGHLY recommended, homemade
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg freshly ground
- 1/2 teaspoon salt
- 4 tablespoons butter melted and cooled, unsalted
- 1 egg slightly beaten, large
- lemon zest of one
- 1/4 cup candied lemon peel optional, or orange peel, finely chopped
- candied citrus peel VERY STRONGLY recommended, homemade
Instructions
- Place the currants and raisins in a bowl and pour over the cold tea (or water). Let soak for at least 4 hours or overnight. Drain and reserve the liquid for later.
- Stir the yeast and teaspoon of sugar in the lukewarm milk. Let it sit for 10 minutes until nice and frothy.
- In a stand mixer place the flour, sugar, spices and salt and stir to combine. Make a well and add the melted butter, egg, lemon zest and yeast mixture. Use the dough hook to knead until just combined. The dough will be very thick (do not add more liquid at this point because the wet currants/raisins will be added). Add drained currants and raisins and candied lemon peel. Knead until combined, adding some of the reserved currant/raisin juice until a soft dough forms. Scrape down the dough from the sides of the bowl. Cover the bowl loosely with plastic wrap and let it rise in a warm place for 90-120 minutes or until doubled in size. Punch down the dough. If making two smaller loaves, divide the dough in half and shape into rounds. If making one large loaf (as pictured), place the dough in a greased 9x5 inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for another hour or longer until nearly doubled in size.
- Preheat the oven to 350 degrees F. Bake the barmbrack on the middle rack for 50-60 minutes (less if making two smaller loaves) or until a skewer inserted into the middle of the loaf comes out clean. Remove from oven and while hot brush the loaf with the reserved currant/raisins juice for more flavor, moistness and a nice sheen and let cool for a few minutes before removing it from the tin and transferring to a wire rack.
- Slice and serve. Barmbrack is especially good toasted and spread with butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 235kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 98mg | 4% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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