Irish Barmbrack

This is a sweetened, fruit filled bread customary to Ireland during the time of All Hallows Eve using our organic Marquis 00 flour. Great for dipping in tea or coffee for an old world treat! 

Download a printable version of the recipe here.

Irish Barmbrack

Yield: One large loaf

This is made by hand the traditional way without the use of a mixer, though feel free to use a mixer if you prefer.  

Ingredients:

440g BSM Marquis 00 flour

3g ground nutmeg

2g ground clove

3g fine sea salt

30g cane sugar

6g instant yeast

60g unsalted butter (cold, cubed)

240g whole milk (heated to 100°F)

1 large egg + 1 yolk

300g raisins (both black and golden)

480g (2 cups) strong black tea 

Garnish:

softened butter & honey

Method: 

Brew 2 cups of strong black tea, then pour over the raisins and soak for 2 hrs. or overnight.

In a large mixing bowl, combine all of the dry ingredients except the sugar and whisk to combine. Add the cold cubed butter and mix into the dough using a pastry cutter, or simply crumble with your hands, until the mixture is coarse and mealy.

Whisk the whole milk, eggs, sugar, and yeast together. Pour the wet ingredients into the dry ingredients and mix by hand or with a wooden spoon until the dough comes together. Drain the raisins completely and fold into the dough.

Reverse the dough onto a well-floured work surface and begin to knead the dough by hand until it is no longer sticky. Add more flour to the work surface if needed as you knead the dough. Place the dough into a well sprayed bowl, cover with plastic wrap, and proof for 2 hrs. or until doubled in size.

Preheat an oven to 400°F.

De-gas by pressing into the dough and reverse onto a lightly floured work surface. Shape the dough into a round loaf in no particular way, just until it looks smooth and elastic. Be sure to pinch the seams and press those underneath the dough mass. Place the dough onto a sprayed parchment-lined baking pan or large cast iron. Cover the dough with a kitchen towel and allow to rise once more until doubled in size, about 30-35min.

*If baking tokens into the loaf, be sure to fold and tuck into different deep sections of the dough as you go to shape the loaf.  

Bake the loaf for a total of about 35 min, rotating the loaf for an even color. The internal temperature should reach at least 195°F when done.

Remove from the oven and allow to slightly cool before slicing and enjoying with a generous slather of butter and drizzle of honey with your tea this Halloween! Oíche Shamhna!