Known as Bara Brith in Wales and Brack or Barmbrack in Ireland, this is a tea bread loaded with dried fruits. There are modern versions that use chemical leaveners (baking powder, baking soda, self rising flour) which I have already demonstrated in the Welsh version here. To celebrate St. Patrick’s Day this month, today I am presenting the more traditional yeast risen version of Irish Barmbrack for #BreadBakers.
What does St. Patrick’s Day mean to you? For me, it used to mean freezing my butt off marching in the St. Patrick’s Day Parade down 5th avenue when I was in the high school band. Then in college it meant drinking the night away in an Irish pub after a meal of Shephard’s pie. As I got older, the drunk people starting in the am hours on the subway got on my nerves and now I head straight home to avoid them. During all the different phases of my youth how I celebrated St. Patrick’s Day, good Irish food is something that I could always appreciate at any age. Check out the links below for some of my other Irish recipes:
This month’s #BreadBakers theme hosted by Wendy is St. Patty’s Day, so that means something Irish or green. Don’t forget to check the breads posted by my other bread baking buddies posted on the bottom of the page!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
- Apple, Beer, and Cheddar Soda Bread by A Baker’s House
- Blaa by Sara’s Tasty Buds
- Caraway Rye Soda Bread by A Salad For All Seasons
- Carrot and Dillisk Bread by A Shaggy Dough Story
- Cheddar and Herbs Soda Bread by Ambrosia
- Currant Drop Scones by A Day in the Life on the Farm
- Egg Free Irish Raisin Tea Scones by Gayathri’s Cook Spot
- Four leaf Clover Rolls by Cook’s Hideout
- Guinness Bread Rolls by The Bread She Bakes
- Guinness Buckwheat Bread by Baking Sense
- Irish Amber Ale Pretzels by Cindy’s Recipes and Writings
- Irish Barmbrack by The Schizo Chef
- Irish Freckle Bread by Mayuri’s Jikoni
- Irish Freckle Bread by Passion Kneaded
- Irish Multigrain Bread by What Smells So Good?
- Irish Soda Bread by Herbivore Cucina
- Irish Soda Bread by Sneha’s Recipe
- Irish Soda Bread Scones by Spill the Spices
- Irish Soda Buttermilk Bread by Sizzling Tastebuds
- Oat and Potato Bread by Karen’s Kitchen Stories
- Potato Clover Leaf Rolls by Spiceroots
- Soda Bread Farls by Food Lust People Love
- Soft Wheat Irish Soda Scones with Raisins (Spotted Dog) by The Wimpy Vegetarian
- Super Easy Potato Roll Recipe by Hostess At Heart
Irish Barmbrack is perfect for breakfast with some cheese, preserves and coffee.
Irish Brack for #BreadBakers
- 2 1/2 cups strong black tea 2 tablespoons black tea for 7 minutes
- 14 oz. chopped mixed dried fruit (dates, peaches, pears) soaked overnight in the tea
- 1/3 cup dried cranberries
- 2 1/4 teaspoons instant yeast
- 4 1/2 cups bread flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 cup firmly packed brown sugar
- 6 tablespoons melted butter
- 1/3 cup warmed honey
- Combine dried fruits including cranberries in a bowl. Pour tea over the fruit and mix to combine. Leave overnight.
- Strain and squeeze out as much liquid out of the fruit as possible.
- In a small bowl, heat 1 cup of water to 115 – 120 F. Sprinkle yeast on top. Leave for 5-10 minutes, until foamy.
- In a large bowl, combine 2 ½ cups of the flour with the spices, salt and sugar.
- Add butter and proofed yeast. Using the dough hook attachment of an electric mixer, knead until you have a shaggy dough. Add another cup of flour and knead for 5 minutes until the dough is smooth and elastic.
- Add the fruit and knead until it is well incorporated into the dough. Add an additional cup of flour and knead until well incorporated.
- Spray a 10” springform pan with non stick spray. Place dough in cake pan. Cover with plastic wrap sprayed with non stick spray and a tea towel. Leave to rise until doubled, about 2 – 2 ½ hours.
- Preheat oven to 350 F. Bake for 50-60 minutes, until loaf sounds hollow when tapped.
- Brush the top with the warm honey and bake for 3 minutes more.