Ireland

Barmbrack Bread


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Barmbrack Bread

Background

Barmbrack, or Báirín Breac (“speckled loaf” for the sparse dried fruit added), is a sweet Irish bread with roots in ancient Celtic tradition. It was historically made for Samhain (October 31–November 1), the Celtic New Year and ancestor of modern-day Halloween.  During this time, the Celts believed the veil between worlds was the thinnest and friends and foe could pass over.  Turnips lighted with candles were carved with scary faces to ward away evil and also to light the path for safety. Charms were added inside the báirín breac for a bit of fortune telling: a ring for marriage, a coin for wealth, a piece of cloth for bad luck or poverty, and a dried pea for bachelor or spinsterhood. Báirín Breac is still traditionally made around Samhain.  Today, we have the luxury of having plenty of dried fruit available as this recipe reflects.

Recipe

Today, we have the luxury of having plenty of dried fruit available as this recipe reflects. This is a heavy bread delicious with Kerrygold butter, warm, toasted, or room temperature.

Prep:  45 min

Cook:  1.5 hrs

Total:  2.25 hrs*

Servings:  12

Oven:  325°

INGREDIENTS 

1 3/4 c. dark raisins*

1 3/4 c. light raisins*

2 tbsp. lemon Zest

2 tbsp orange Zest

1 1/3c dark brown sugar

2 cups black breakfast tea (strong/hot)

3c flour (no leavening)

2 tsp baking powder

1 t mixed spice or pumpkin pie spice

2 beaten eggs



*Over two days;  mix raisins, currants, or other dried fruit to your liking.

DAY ONE:

  • Make hot strong tea. 
  • Combine both raisins, both zests, and brown sugar in a bowl. - 
  • Pour the hot tea over and stir until combined and the brown sugar is has dissolved.
  • Cover with cellophane and let sit overnight at room temperature.  The raisins should rehydrate with the tea.

DAY TWO:

  • Butter and line (or flour) a 9" (1" deep) cake pan or 8" (2" deep) cake pan
  • Pre-heat oven to 325o
  • In a large bowl, whisk flour, baking powder and spices.
  • Alternating between the tea/fruit mixture and egg, add to dry ingredients until well combined (no dry areas).
  • Charms wrapped in parchment paper can be added at this time, or wait until batter is poured in the prepared pan.
  • Bake 80-90 minutes, or until top is golden and springs back when lightly pressed. 
  • Let cool in pan, on wire rack, for 20 minutes.
  • Remove from pan and finish cooling on wire rack.

Step-by-Step

DAY ONE: 

Make the hot strong tea. Combine both raisins, both zests, and brown sugar in a bowl. Pour the hot tea over and stir until combined and the brown sugar has dissolved.  Cover with cellophane and let sit overnight at room temperature.  The raisins should rehydrate with the tea.

Butter and line (or flour) a 9" (1" deep) cake pan or 8" (2" deep) cake pan.  Pre-heat oven to 325o

In a large bowl, whisk flour, baking powder and spices.

Alternating between the tea/fruit mixture and egg, add to dry ingredients until well combined (no dry areas).

Charms wrapped in parchment paper can be added at this time, or wait until batter is poured in the prepared pan.

Bake 80-90 minutes, or until top is golden and springs back when lightly pressed.  Let cool in pan, on wire rack, for 20 minutes. Remove from pan and finish cooling on wire rack.

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