Equipment
* optional
Ingredients
Fruit Soak
- 300 ml strong black tea, hot
- 100 g dark brown sugar
- 350 g mixed dried fruit
Binder
- 15 g ground flaxseed
- 45 ml water, room temperature
Dry Ingredients
- 250 g self-raising flour
- 5 g mixed spice
- 1 g salt
Flavor and Finish
- 1 orange, zested
- 30 g orange marmalade, warmed slightly
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 219 kcal
- Protein
- 3 g
- Carbohydrates
- 62 g
- Fat
- 1 g
- Fiber
- 2 g
- Sugar
- 12 g
- Sodium
- 516 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 268 mg
- Calcium
- 459 mg
- Iron
- 1.5 mg
- Magnesium
- 23 mg
- Phosphorus
- 608 mg
- Zinc
- 0.4 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 197 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.4 mg
- Folate
- 69 mcg
- Water
- 39 g
- Caffeine
- 6 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Brew the strong black tea in a heatproof jug.
Stir the dark brown sugar into the hot tea until it is completely dissolved.
Pour the hot sweet tea over the mixed dried fruit in a large mixing bowl. Cover securely and leave to soak at room temperature for at least 12 hours.
Preheat the oven to 160°C or 320°F. Line a 900g loaf tin with parchment paper, leaving an overhang on the sides for easy removal.
In a small bowl, combine the ground flaxseed and water. Stir thoroughly and let sit for 10 minutes until thickened into a gel-like consistency.
In a separate bowl, use a whisk to mix the self-raising flour, mixed spice, and salt until evenly distributed.
Add the thickened flaxseed mixture, orange zest, and dry flour mixture into the soaked fruit and its remaining liquid. Fold the ingredients together with a spatula just until no dry pockets of flour remain.
Transfer the batter into the prepared loaf tin, using the spatula to smooth the top into an even layer.
Bake in the preheated oven at 160°C or 320°F for 60 minutes. Check for doneness by inserting a skewer into the center; it should come out clean with no wet batter attached.
Remove the loaf from the oven and immediately brush the warmed orange marmalade over the top of the hot loaf to create a sticky glaze.
Leave the loaf in the tin for 15 minutes to stabilize, then use the parchment paper overhang to lift it out. Transfer to a wire rack to cool completely before attempting to slice.
Chef's Notes
- For the most authentic flavor, use a robust Welsh breakfast tea, but Earl Grey offers a beautiful citrus note that complements the orange zest wonderfully.
- Bara Brith actually improves with age. If you can resist, wrap it tightly in parchment and foil, and wait 24 to 48 hours before slicing. The spices will meld and the crust will soften perfectly.
- This recipe contains no added fats like butter or oil. The moisture comes entirely from the plump, tea-soaked fruit and the binding power of the flaxseed gel.
- Serve thick slices spread generously with dairy-free butter. It pairs perfectly with, appropriately, a strong cup of tea.
Storage
Refrigerator: 1 week — Wrap tightly in parchment paper and an airtight container to maintain moisture.
Freezer: 3 months — Slice before freezing for easy individual portions.
Troubleshooting
Loaf crumbles or falls apart when sliced
Cause: The loaf was cut while still warm or the fruit was not soaked long enough.
Fix: Cannot be fixed once cut, but crumbled pieces can be toasted and served over vegan yogurt or ice cream.
Prevention: Allow the loaf to cool entirely to room temperature before cutting. Ensure a full 12-hour soak for the fruit so it plumps fully and doesn't draw moisture from the batter during baking.
Top of the loaf is burning before the center is cooked
Cause: Oven temperature is running high or the rack is positioned too near the top element.
Fix: Tent the top of the loaf loosely with aluminum foil for the remaining bake time.
Prevention: Use an oven thermometer to verify temperature and bake on the middle rack.
Cultural Context
Bara Brith, translating directly to speckled bread in Welsh, is a cherished culinary tradition in Wales. Historically, it was made with a yeast dough enriched with leftover dried fruits. The modern iteration evolved into a quick tea loaf, relying on chemical leavening and a long overnight tea soak to deliver its signature moist, dense texture. Making this classic vegan is exceptionally straightforward; by substituting the traditional single egg with a flaxseed mixture, the loaf retains its deeply comforting, fat-free nature while becoming accessible to plant-based diets.
