Torth y Cynhaeaf (Harvest Bread)

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you go on to join us by 'Liking' and 'Subscribing'.

Torth y Cynhaeaf - Harvest bread. Made with wholemeal flour, it should be within everyone's baking repertoire, a staple in every farmhouse kitchen and should hold a central place in the bakers' canon. 


450 gms wholemeal bread flour

350 gms water at room temperature

2 tablespoons dried milk powder

1 teaspoon crushed sea salt

1 tablespoon dark brown sugar

3 tablespoons olive oil

1 teaspoon (7gms) easy active yeast


Into a large bowl sift the flour. Add the sugar, salt, milk powder and yeast and mix.

Add the oil and then the water and bring together.

Tip out onto a clean board and knead for about 10 minutes. 

Place the dough in a lightly-oiled bowl, cover and place somewhere warm for abut an hour or until it has doubled in size.

Prepare your loaf tins. 

Tip the risen dough out onto a light-floured board. Divide and shape as necessary. 

Cover once again and return to the warm place for about an hour - until it has risen sufficiently 

Preheat the oven to 200⁰C. 

Bake for 30 minutes until golden brown and hollow sounding when tapped on the underneath. 

Cool on a rack. 

Happy baking. 


Popular Posts