Gluten Free Barm Brack (Báirín Breac)
This recipe is adapted from Malachi McCormick’s Irish Country Cooking. It features a traditional Irish Barm Brack sweet bread studded with raisins.
Ingredients
- 1 package active dry yeast
- ¼ cup granulated sugar
- 1 cup lukewarm milk
- 4 ½ cups oat flour, 560 grams
- 1 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground allspice
- ½ cup softened unsalted butter
- 2 eggs, beaten
- 1 ½ cups golden raisins
- ¾ cup raisins, or dried currants
Instructions
- In a large bowl mix the yeast with the teaspoon of sugar and ¼ cup of the milk. Set aside to proof.
- In another bowl mix 3 ½ cups of the flour, salt, and spices together. Blend in the butter with your fingertips, then blend in the sugar.
- When the yeast mixture has begun to bubble, stir in the remaining ¾ cup milk and beat in the eggs. Add the flour mixture and mix well with a wooden spoon. Add enough additional flour to form a ball of dough and stir together. Stir in the raisins, currants. At this point the dough will still be fairly wet. Place it in the fridge for 15 minutes.
- Take the dough out of the fridge and knead it in the bowl, then turn out onto an oat-floured-surface to finish. Gently knead the dough together until it is smooth and fairly firm but not stiff. Cover the bowl with a clean towel and set aside in a warm place until the dough has doubled in size, about 1 hour.
- Butter and line a 10-inch round baking pan with parchment paper. Punch down the dough and transfer it to the pan. Cover and allow to rise for 30 minutes.
- Preheat oven to 350℉. Bake for 1 hour, until browned. Turn out onto a wire rack and allow to cool completely.
Nutrition
Calories: 371kcalCarbohydrates: 56gProtein: 9gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 288mgPotassium: 419mgFiber: 4gSugar: 22gVitamin A: 317IUVitamin C: 1mgCalcium: 77mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!