Bara Ceirch Lafwr Sych (Dried Laver Oatcakes)

Bara Ceirch Lafwr Sych (Dried Laver Oatcakes) is a modern Cymric (Welsh) recipe for a classic oatcake flavoured with dried laver chilli, sesame seeds and caraway seeds. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Dried Laver Oatcakes (Bara Ceirch Lafwr Sych).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

12

Rating:

Tags : Wild FoodVegetarian RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Yn fasnachol, mae bara lawr fel arfer yn dod naill ai fel bara lawr (wedi'i ferwi i lawr i bast) neu fel gwymon sych (gallech chi hefyd defnyddio nori Siapaneaidd yma). Rwyf wedi darparu llawer o ryseitiau ar gyfer bara lawr, gan gynnwys sut i'w paratoi. Mae'r rysáit hwn yn ychwanegu lafwr sych at fara ceirch traddodiadol Cymreig gan gynhyrchu bisged sawrus, blasus sy'n uchel mewn ïodin. Fel pob torth geirch, os cânt eu storio mewn tun aerglos byddant yn cadw'n dda am ddyddiau. Dwi wedi ychwanegu naddion tsili am dipyn o gic, ond gallwch chi eu hepgor. Gall hadau nionyn du (nigella) gymryd lle'r hadau sesame. Ar gyfer hadau sbeis gwyllt defnyddiwch: hadau danadl poethion, hadau ysgawen wedi'u malu, hadau moron gwyllt neu hadau cnau daear.

Cynhwysion:

500g o geirch uwd (cyfan)
500g o geirch uwd (wedi'i falu yn eich cymysgydd)
100g o wymon lafwr powdr (defnyddiais lafwr, ond bydd unrhyw wymon sych yn gweithio)
10g o halen
10g pupur du wedi'i falu'n ffres
2-3g naddion tsili mân
50g o hadau sesame
50g o hadau carwe
300g o olew had rêp
500-600ml o ddŵr cynnes

Dull:

Cynheswch eich popty i 190°C (170°C ffan/375°F). Cymysgwch yr holl gynhwysion sych gyda'i gilydd mewn powlen fawr. Rhwbiwch yr olew had rêp i mewn nes ei fod wedi'i ddosbarthu'n dda. Yna ychwanegwch 500ml o ddŵr a thylino'r does cyn ei siapio i fewn i bêl. Ychwanegwch y 100ml ychwaneg o ddŵr fesul tipyn os yw'r cymysgedd yn dal ychydig yn sych. Rholiwch ychydig bach (llond llaw ar y tro) ar wyneb gwaith wedi ei flawdio gyda blawd ceirch nes ei fod yn 1 neu 2 mm o drwch. Torrwch yn gylchoedd gyda thorrwr crwst a'i drosglwyddo i hambyrddau pobi wedi'u leinio â phapur gwrthsaim. Trosglwyddwch i'ch popty poeth a phobwch am 15-20 nes dechrau brownio o amgylch yr ymylon. Os oes gennych chi sawl hambwrdd yn y popty trowch nhw fel eu bod nhw i gyd yn treulio peth amser yn y canol (gallai hyn olygu y gall pobi gymryd hyd at 30 munud). Ar ôl ei bobi a'i frownio gadewch iddo oeri ar yr hambwrdd pobi am 5 munud, yna trosglwyddwch i resel gwifren i oeri'n llwyr cyn ei weini neu ei storio.

English Translation

Commercially, laver typically comes either as laverbread (boiled down to a paste) or as dried seaweed (you could also substitute Japanese nori here). I've provided many recipes for laverbread, including how to prepare you own. This recipe adds dried laver to traditional Welsh-style oatcakes yielding a delicious savoury biscuit that's high in iodine. Like all oatcakes, if stored in an air-tight container they will keep well for days. I've added chilli flakes for a bit of a kick, but you can omit them. The sesame seeds can be substituted by black onion (nigella) seeds. For wild spice seeds use: nettle seed, ground elder seed, wild carrot seed or pignut seed.

Ingredients:

500g porridge oats (whole)
500g porridge oats (ground in your blender)
100g powdered laver seaweed (I used laver, but any dried seaweed will work)
10g salt
10g freshly-ground black pepper
2-3g fine chilli flakes
50g sesame seeds
50g caraway seeds
300g rapeseed oil
500-600ml warm water

Method:

Pre-heat your oven to 190C (170C fan/375F).

Mix all the dry ingredients in together in a large bowl. Rub in the coconut oil until well distributed. Then add 500ml of the water and knead into a dough ball. Add the other 100ml bit by bit if the mixture is still a little dry.

Roll out in small amounts (a handful at a time) on an oat-floured chopping board until 1 or 2 mm thick. Cut into circles with a pastry cutter and transfer onto baking trays lined with greaseproof paper.

Transfer to your pre-heated oven and bake for 15-20 until just starting to brown around the edges. If you have several trays in the oven rotate them so they all spend some time in the centre (this could mean that baking can take up to 30 minutes).

Once baked through and browned allow to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely before serving or storing.