Torth Cennin a Saets
(Leek and Sage Bread)

Origin: Welsh      Period: Traditional

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

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 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 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.

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