Bara Brith

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A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.


  • 1 cup hot brewed tea
  • ¾ cup dried currants
  • ¾ cup golden raisins
  • ¾ cup demerara sugar
  • 1 ¼ cups self-rising flour
  • 1 egg, beaten


Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.

Stir demerara sugar into tea and fruit mixture until dissolved completely.

Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.

Spread batter evenly into the prepared bread pan.

Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

Prep time: 5 mins / Cooking time: 40 mins / Total time: 8 hrs 45 mins

Serving: 8 / Yield: 1 2-pound loaf

Calories: 188.7

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