Bara Pot Clai Bacheldre (Bacheldre Clay-pot Bread)

Bara Pot Clai Bacheldre (Bacheldre Clay-pot Bread) is a traditional Cymric (Welsh) recipe for a classic savoury wholemeal bread with herbs that's baked in a clay pot and that's intended to be served with cawl. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bacheldre Clay-pot Bread (Bara Pot Clai Bacheldre).

prep time

20 minutes

cook time

60 minutes

Total Time:

100 minutes

Additional Time:

(+80 minutes proving)

Serves:

Rating:

Tags : Vegetarian Recipes Herb Recipes Bread Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae'n ddiddorol sut mae pethau weithiau'n clystury guda'i gilydd mewn bywyd. Rwyf wedi dod ar draws sawl math of fara pot clai yn ddiweddar: o Rwsia, Georgia a Chape Verde ymysg lleoedd eraill. Ond mae'r diweddaraf yn lleol... fersiwn Gymraeg o Bacheldre. Mae'r bara ei hunan yn hawdd i'w wneud, ond mae paratoi a rhoi sesnin i'r pot yn cymeryd sawl sesiwn popi yn y popty. Felly mae'n orau i gychwyn pethau tua fis yn gynharaf gan bobi'r pot gyda eich rhost Sul. Daw'r rysáit yn wreiddiol o elin ddŵr Bacheldre, Yr Ystog, Trefaldwyn, sy'n dal i felino blawd organig yn yr hen ddull; felly enw'r rysáit.

Cynhwysion:

100g blawd cryf 100% cyflawn
350g Blawd gwyn cryf heb ei wynnu
1½ llwy de o halen
1 llwy fwrdd cennin syfi ffres wedi'u torri
1 llwy fwrdd o bersli ffres wedi'i dorri
1 llwy fwrdd o saets ffres wedi'i dorri
1 ewin garlleg, wedi'i ddirwasgu
150ml o lefrith llugoer
150ml o ddŵr cynnes
1 llwy fwrdd o fêl clir organig
3 llwy fwrdd o olew olewydd
7g paced) burum sych sy'n gweithredu'n gyflym
1 wy buarth, wedi'i guro, ar gyfer brwsio (dewisol)
hadau ffenigl, ar gyfer taenellu (dewisol)

Dull:

Bydd angen i chwi baratoi a sesno'r pot clai ddipyn ymlaen llaw. Dyliai'r potyn fod o leiaf 15cm o ddiamedr ar y brig a 15cm o uchdewr. Glanhawch yn drylwyr mewn dŵr sebonlyd cynnes ac yna gadewch i aer sychu cyn iro gydag olew y thu mewn ac allan. Cyn gynted a fod y pot wedi ei iro pobwch mewn popty poeth am 30-40 munud. Ail-adroddwch y broses ym 3-4 gwaith. O blaid economi, gwnewch hyn wrth bobi bwydydd eraill (mae cinio dydd Sul neu amser pobi cacen yn achlysuron da). Pan fyddwch yn barod i bobi'r bara cymysgwch y ddau flawd gyda'r halen mewl powlen gymysgu fawr ac yna ychwanegwch y perlysiau a'r garlleg. Cymysqwch yn drwyadl gyda fforc cyn ffurfio twll yn y canol a neilltuo'r fowlen. Cyfunwch y llefrith, dŵr cynnes, mêl ac olew olewydd mewn jwg wedi ei gynhesu. Curwch i doddi'r mêl cyn curo'r burum i fewn. Rhowch o'r neilltu an ychydig funudan new yn ewynnog (nes for y burum yn weithgar). Arllwyswch yr hylifau i'r bwlch yn y blawd. Dechreuwch gymysgu gyda fforc gan ddod a'r blawd o'r tua allan y fowled tua'r cannol. Gyda dwylo glân, parhewch i gymysgu nes fod y cynhwysion wedi eu ymgorffori'n dda ac yn dod ynghyd fel toes. Tylinwch y does yn dda am 5-7 munud yn y bowlen cyn ei droi ar wyneb blawdiog. Dylinwch am 10 munud ychwanegol nes fod y does yn llyfn ac yn elastig. Siapiwch yn bêl cyn ei drosglwyddo i bowlen fawr wedi ei iro. Gorchuddiwch â haenen lynu wedi ei iro. Rhowch y cyfan o'r neilltu mewn lle cynnes i brofi amd 40-50 munud, nes ei fod wedi codi'n dda. Ar ôl yr amser yma, curwch a does yn ol trwy ddyrnu twll yn y canol. Trowch allan ar arwyneb gwaith wedi ei flawdio a thylinwch am 5 munud. 220C (ffan 200C, 400F, Marc Nwy 7). Sgleiniwch ben y does gyda'r wy wedi ei guro cyn ysgeintio ychydig o hadau ffenigl drosto. Trosglwyddwch y pot yn ofalus i hambwrdd pobi cyn ei drosglwyddo i gannol eich popty poeth. Pobwch am 35-40 munud, nes bod y dorth yn frwn euraidd. Tynnwch y dorth o'r popty a'i roi o'r neilltu i oeri am 5-10 munud. Nawr trowch y bara allan yn ofalus i restl gwifren a gadewch iddo oeri'n llwyr (cymerwch ofal gan y bydd y pot yn boeth iawn). Gweinwch gyda chawl.

English Translation

It's interesting in life how things cluster together. I've encountered several clay pot type breads recently, from Russia, Georgia and Cape Verde. But the latest one I've seen is local... a Welsh version from Bacheldre. The bread itself is easy to make, but preparing and seasoning the clay pot takes several baking sessions in the oven. So it's probably best to start this a month earlier and bake the pot along with your Sunday roast. The recipe comes from Bacheldre watermill, Churchstoke, Montgomery, that still mills organic flour in the original manner; hence the recipe's name.

Ingredients:

100g Strong 100% wholemeal flour
350g Strong Unbleached white flour
1½ tsp salt
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped
1 garlic clove, crushed
150ml lukewarm milk
150ml lukewarm water
1 tbsp organic clear honey
3 tbsp extra-virgin olive oil
7g sachet active dried yeast
1 egg, beaten for glazing (optional)
fennel seeds, for sprinkling (optional)

Method:

You will need to prepare and season your clay pot well before hand. The pot you need should be a clay flower pot at least 15cm in diameter at the top and 15cm tall. Clean thoroughly in warm soapy water then allow to air dry before liberally oiling the inside and outside. As soon as you've oiled the pot bake in a hot oven for 30-40 minutes. Repeat this seasoning 3-4 times. For economy's sake do this whilst baking other foods (Sunday lunch or when baking a cake is good).

When ready to bake, mix both flours with the salt in a large mixing bowl then stir in the herbs and garlic. Mix well with a fork, form a well in the centre and set aside.

In a warmed jug, combine the milk, water, honey and olive oil. Stir to melt the honey before whisking in the yeast. Set aside for a few minutes until frothy, so the yeast is active. Pour the liquids into the well in the flour. Start mixing by bringing the flour from the outside of the bowl into the liquid.

With clean hands, continue mixing until the ingredients are well incorporated and come together as a dough. Knead this well for 5-7 minutes in the bowl then turn out onto a floured work surface and knead for 10 minutes more until smooth and elastic. Shape into a ball, transfer to a large, oiled, bowl and cover with greased clingfilm. Set aside in a warm place to prove for 40-50 minutes, until nicely risen.

After this time, knock the dough back by punching a hole in the centre. Turn out onto your floured work surface and knead for 5 minutes.

Liberally grease your pot and line with greaseproof paper if you desire. Mould the dough into the pot then use a sharp, oiled, knife to score the top of the dough. Put in a warm place and allow to rise for 30-40 minutes. In the meantime, pre-heat your oven to 220C (200C fan, 400F, Gas Mark 7). Glaze the top with beaten egg and sprinkle over a few fennel seeds. Carefully place the pot on a baking tray then transfer to the centre of your pre-heated oven.

Bake for 35-40 minutes, until the loaf is golden brown. Remove the loaf from the oven and set aside to cool for 5-10 minutes. Now carefully turn out onto a wire rack and allow to cool completely (take care as the pot will be very hot).

Serve with cawl.