Description
A traditional Irish fruit loaf made vegan, this Barmbrack features a moist, spiced dough loaded with soaked raisins and sultanas, lightly infused with tea and whiskey. Perfect for serving toasted with vegan butter and a drizzle of maple syrup, it offers a delightful treat that combines classic flavors with plant-based ingredients.
Ingredients
Scale
Soaked Fruits
- 100 g raisins
- 100 g sultanas
- 118 ml freshly brewed strong tea (made with 2 black tea bags)
- 50 ml whiskey (or substitute with additional tea)
- 2 tablespoons all-purpose flour (for dusting soaked fruit)
Dough
- 240 ml vegan buttermilk
- 75 g vegan butter
- 460 g all-purpose flour
- 60 g granulated sugar
- 2 ½ teaspoons instant yeast
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Topping
- 2 tablespoons soy milk
- 1 tablespoon maple syrup
Instructions
- Prepare soaked fruit: The night before or at least 1-2 hours prior, soak the raisins and sultanas in freshly brewed strong tea and whiskey (or extra tea if omitting alcohol). Cover and let sit at room temperature until soft. Drain the liquid and toss the fruit with 2 tablespoons of flour, then set aside.
- Prepare equipment and ingredients: Lightly grease a 9-inch springform pan and line the base with parchment paper. Warm the vegan butter gently until just melted. Prepare vegan buttermilk by mixing your preferred plant milk with a little acid (e.g., lemon juice or vinegar) if needed.
- Make the dough: Combine the melted vegan butter with vegan buttermilk. In a large bowl, whisk together flour, sugar, instant yeast, sea salt, ground cinnamon, and ground nutmeg. Add the buttermilk mixture to the dry ingredients.
- Knead the dough: Using a stand mixer with the dough hook, knead for 5 minutes until a smooth dough forms. Then mix in the soaked fruit and knead for an additional minute. Alternatively, knead by hand for 5-7 minutes until smooth and sticky, then fold in the fruit.
- First proof: Lightly grease a clean bowl, place the dough inside, cover with plastic wrap, and leave in a warm place for 1-2 hours until doubled in size.
- Second proof: Punch down the dough to release air, shape it into a rough ball, and place it in the prepared springform pan. Cover with plastic wrap or a clean towel, and let it proof again in a warm spot for about 1 hour until puffed.
- Preheat and prepare for baking: Preheat the oven to fan 175°C (347°F). Mix soy milk and maple syrup to create a vegan egg wash. Brush it evenly over the dough surface.
- Bake the bread: Bake in the preheated oven for 55-60 minutes until the bread is golden brown on top and cooked through. Remove from the oven and allow to cool for 15 minutes in the pan.
- Cool and serve: Carefully remove the loaf from the springform pan and transfer to a wire rack to cool completely. Serve toasted with vegan butter and a drizzle of maple syrup or vegan honey if desired.
- Storage: Store the bread wrapped or in a sealed container at room temperature for up to 4 days. The loaf can also be frozen for up to one month.
Notes
- Use a digital kitchen scale for precise measurements to ensure the best results.
- If omitting whiskey, increase the amount of brewed tea accordingly to maintain liquid volume for soaking the fruit.
- The dough is sticky at first; avoid adding excess flour when kneading by hand to achieve a light, tender bread.
- Ensure the vegan butter is just melted and not hot to avoid killing the yeast.
- Proofing times can vary depending on room temperature; the dough should approximately double in size each proof.
