Bara Hadau (Bara Carddwy)

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Bara Hadau or Bara Carddwy is an old bread made with wholemeal flour, treacle and caraway seed. 

This recipe is from an 1891 book Y Ty, a'r Teulu (The House, and Domestic Economy).

Caraway bread, baked to a deep golden brown is excellent buttered and accompanied by strong cheese. 


275 gms wholemeal/wholewheat flour

50 gms rolled oats

50 gms lard or vegetable shortening

275 gms tepid water

40 gms treacle or molasses

5 gms crushed sea salt

2 gms caraway seeds (roughly crushed)

7 gms instant active yeast

For two loaves, simply double the ingredients. 


Bring everything up to room temperature. 

Mix the flour and the oats. 

Add the salt, the caraway seed, melted (or crumbled) shortening and the treacle

Add the yeast and the warm water. 

Mix and then knead until you have a smooth dough. 

Place in a lightly-oiled bowl and leave until it doubles in size. 

Tip onto a well-floured surface. Knock back. 

Shape to half-fill a prepared 2lb loaf tin. 

Cover and place somewhere warm until the shoulders of the dough reach the top of the tin. 

Preheat the oven to 190⁰C. 

If you wish, dust the top with flour or sprinkle with more rolled oats and/or seeds and then slash down the length of the dough. 

Bake for about 30 - 35 minutes until golden brown and hollow when tapped on the underneath. 

Happy baking...

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