Breads
Bara Planc
The Quirky Foodster Team
Ingredients
- 400 g (3 1/4 cups) strong white bread flour
- 7 g (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 tsp sugar
- 280 ml (1 1/8 cups) warm water
- 1 tbsp vegetable oil
Method
- In a large bowl, mix the flour, yeast, salt and sugar.
- Add the warm water and oil, and mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, until doubled in size.
- Punch down the dough and shape into a round loaf, about 20 cm (8 inches) in diameter.
- Heat a large, lightly floured griddle or heavy frying pan over low-medium heat.
- Cook the loaf for 12-15 minutes per side, covered with an upturned bowl or lid to help it cook through, until golden brown and hollow-sounding when tapped.
- Cool briefly on a wire rack before slicing and serving warm.
Introduction: This entry presents bara planc in its role as a standalone bread recipe — the same beloved griddle-cooked loaf, traditionally made without an oven on a flat bakestone, valued for its simplicity and rustic, home-baked character across Welsh households.
Cultural Background: This entry presents bara planc in its role as a standalone bread recipe — the same beloved griddle-cooked loaf, traditionally made without an oven on a flat bakestone, valued for its simplicity and rustic, home-baked character across Welsh households.
Tips: Cook over a gentle, steady heat — this bread needs time to cook through fully without burning the outside. Covering the bread while cooking helps trap heat and cook the interior more evenly. Tap the base to check for a hollow sound, confirming it's fully cooked.
Variations: Add a handful of herbs or grated cheese to the dough for a savoury variation. Shape into smaller individual rounds for quicker, more even cooking. Serve warm with butter and jam or alongside a savoury stew. Naturally vegan as written; no conversion needed.
Storage: Store wrapped at room temperature for up to 2 days, or freeze for up to 1 month.
Reheating: Reheat briefly on a hot dry pan or in a low oven for a few minutes to soften and refresh.
Nutrition: Per serving (approx., 1 slice): 220 kcal, 6 g protein, 44 g carbohydrates, 2 g fat, 2 g fibre.
FAQs:
Q: Why is this bread cooked on a griddle instead of baked?
A: Bara planc originates from a time when many Welsh households didn't have ovens, relying instead on a flat bakestone or griddle over an open fire.
Q: How do I know when the bread is fully cooked?
A: It should sound hollow when tapped on the base and have an evenly golden brown crust on both sides.
Q: Can this bread be made in a modern kitchen without a griddle?
A: Yes, a heavy, flat-bottomed frying pan works just as well as a traditional bakestone.
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