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Torth Cennin a Saets (Leek and Sage Bread)

Torth Cennin a Saets (Leek and Sage Bread) is a traditional Welsh (Cymric) recipe for a classic yeasted loaf of bread flavoured with dried sage and leek and topped with sesame seeds before baking. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Leek and Sage Bread (Torth Cennin a Saets).

prep time

30 minutes

cook time

30 minutes

Total Time:

60 minutes

Additional Time:

(+40 minutes rising)

Makes:

2 loaves

Rating:

Tags : Bread Recipes Vegetable Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

240g blawd torth
240g blawd torth grawn cyfan
15g burum sych
1 llwy de halen
1 llwy de saets wedi sychu
1 cennin mawr wedi torri
30g menyn
300ml llefrith lled-gynnes
1 llwy de hadau sesame
pupur du

Dull:

Toddwch y menyn mewn sosban a defnyddiwch i chwysu'r cennin. Ychwanegwch y bawdiau, burum, halen a'r saets i fowlen mawr. Gwnewch dwll yn y canol ac ychwanegwch y cennin a'r llefrith cynnes. Cymysgwch i wneud toes sydd yn dechrau gadael ochrau'r bowlen. Trowch am ben gwyneb wedi ei flawdio'n ysgafn a'i dylino yn drwyadl am 10 munud. Rhoddwch y does mewn powlen glan wedi ei iro'n ysgafn. Rhowch dywel am ei ben a'i osod mewn safle cynnes i ddwblu mewn maint. Trowch ar y gwyned blawdiog unwaith eto cyn dylino'r does unwaith eto. Torrwch yn hanner cyn siapio'r bara a'u rhoi ar hambwrdd pobi wedi ei iro. Brwsiwch ychydig o lefrith am ben y ddwy dorth cyn gwasgaru'r hadau sesame am eu pen. Rhoddwch dywel am eu pen a'u gadael mewn safle cynnes i godi nes eu bod wedi dwblu mewn maint (tua 40 munud). Rhoddwch y ddwy dorth mewn popty wedi cyn-gynhesu i 200°C (400°F/Gas Mark 6) a phobwch am 30 munud. Pan yn barod dyliai'r bara fod yn euraidd mewn lliw a dyliant swnio'n wag pe'u curid ar eu gwaelod. Trosglwyddwch i resel gwifrog i oeri.

English Translation

Ingredients:

240g strong white flour
240g strong wholemeal flour
15g dried yeast
1 tsp salt
1 tsp dried sage, crumbled
1 large leek, chopped
30g butter
300ml lukewarm milk
1 tsp sesame seeds
black pepper

Method:

Melt the butter in a pan and use to sweat the onions. Meanwhile add the flours, yeast, salt and sage to a large bowl. Form a well in the middle and add the leeks and the warm milk. Work into the flour until it comes together as a dough that begins to leave the side of the bowl.

Tip onto a lightly floured surface and knead for 10 minutes until silky. Place the worked dough in a fresh, lightly-greased bowl, cover with a tea towel and set aside in a warm spot until nearly doubled in size. Tip the dough onto a floured surface, knock back and knead for 10 minutes more. Cut the dough in half and shape into two round loaves. Place these on a lightly-greased baking tray, brush with a little milk and scatter the sesame seeds over the top.

Cover the loaves with a tea towel and place in a warm spot to double in size (about 40 minutes) then place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 30 minutes. When the bread is ready it should be golden brown in colour and will sound hollow when tapped on its base. Transfer to a wire rack and allow to cool.