What the dish is about
The Spelt Traditional Welsh Bara Brith is a moist, speckled fruit loaf made with spelt flour, dried fruit and strong tea. Its name literally means “speckled bread” in Welsh. Wikipedia+2Baker Jo+2
This version swaps in spelt flour for added nutty flavour and a slightly lighter texture. It remains easy to make and deeply satisfying.
You’ll soak the fruit in tea, fold in spelt and spices, then bake into a rich loaf ideal for breakfast, tea time, or a light dessert.
It’s great because it uses wholesome ingredients, fits many occasions, and gives a clear home-baking win with minimal fuss.
Why you’ll love making it
You don’t need specialist equipment—just a loaf tin, a bowl and a spatula. Many traditional versions demand yeast or elaborate steps; this spelt version streamlines the process while preserving the heritage.
The fruit soaked in tea adds a lovely depth of flavour and moisture. The spelt flour gives a subtle twist that makes it feel a bit special without being complex.
It’s a lovely way to enjoy something traditional from Wales with a modern, health-minded twist, especially if you like whole-grain type flours.
And once it’s baked, it keeps well and improves in flavour after a day or so—so you can bake ahead, which is always handy.
Spelt Traditional Welsh Bara Brith
Description
A wholesome, speckled fruit loaf made with spelt flour, dried fruit soaked in tea, warm spices and a moist texture—perfect for tea time or a light dessert.
Ingredients
Instructions
- Pre-heat oven to 170°C (150°C fan) and line a 2-lb (900 g) loaf tin with baking parchment.
- In a bowl, place the mixed dried fruit. Pour over the strong brewed black tea. Cover and leave to soak for at least 3 hours or preferably overnight. (Note: Longer soak improves moisture.)
- In a separate large bowl, whisk together the spelt flour, baking powder, mixed spice and salt.
- Stir orange zest and dark brown sugar into the bowl of soaked fruit (including any remaining tea). Then add the melted butter and beaten egg; stir to combine.
- Pour the wet fruit mixture into the dry flour mixture and fold gently until just combined. Do not overmix.
- Spoon the batter into the prepared loaf tin and smooth the top. Bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, tent with foil for the final 10 minutes.
- Remove from the oven and allow to rest in the tin for 10 minutes. Then transfer to a wire rack to cool.
- Once cool (or slightly warm), slice and serve with butter if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 45mg15%
- Sodium 300mg13%
- Potassium 200mg6%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- The resting time in the tin allows the loaf to settle and makes it easier to slice.
- For best flavour, let the loaf sit wrapped for a few hours or overnight—the fruit gets more integrated and moist.
- Make-ahead tip: Bake the day before and store in an airtight container at room temperature.
- Freeze sliced: wrap each slice and freeze; toast when ready to serve.
