‘Revisiting’ the Laphroaig Islay single malt whisky bread

Islay Whisky News & LinksOver the Christmas and New Year long weekends I made two batches of he Laphroaig Islay single malt whisky truffles, more about that over the coming days. This morning I decided I felt like making some whisky bread again. There was enough Laphroaig left and a quick rummage through my kitchen showed I had most of the ingredients I wanted (the missing one wasn’t essential), so I set to work based on a bread I had made with Bruichladdich previously.

Picture of a cut open bread with a whisky bottle next to it

Here are the ingredients in the order used:

  • Strong stoneground wholemeal bread flour ~250g
  • Strong white bread flour ~150g
  • Wholegrain seeded bread flour ~50g
  • Roasted chopped hazelnuts ~50g
  • Sunflower seeds ~50g
  • (Fast action / Easy bake) Dried yeast ~15g (I used two 7g sachets and a pinch of loose yeast)
  • Extra virgin olive oil ~2 tablespoons
  • Islay single malt whisky (in this case Laphroaig 10yo) ~¼pint
  • Hot water ~¼pint

This is the process I used:

  • Preheat oven to 220°C and make sure the kitchen is warm (helps the bread to rise)
  • Measure all dry ingredients into a bowl
  • In a jug mix the whisky and the hot water (in the original recipe I adopted for this recipe you would use ½pint of warm water. Mixing the room temperature whisky with the hot water should result in a warm mixture)
  • add the olive oil as well as the whisky and water mixture to the dry ingredients
  • thoroughly mix/knead the mixture, I let my kitchen machine do the work for about 15 minutes, may be slightly longer
  • Move dough into large bowl and let rise covered by a tea towel for at least 30 minutes, ideally longer. It won’t rise much, but will rise a bit
  • Beat down, knead again and put into silicon baking form or onto baking tray. Let rest again (covered with a towel) for at least 20 minutes, ideally longer
  • Bake at 220°C (fan assisted) for approx 30 minutes

That’s it. Cut open and enjoy. I think it tastes very nice, just with some butter. There’s a mellow Islay whisky taste, but I don’t think it’s overpowering. Very enjoyable.

PS: the non-essential missing ingredient was an egg. I would have liked to glaze the bread with egg and sprinkled it with more sunflower seeds. But that’s not crucially important.

Author: Armin Grewe

I blog about Islay.

36 thoughts on “‘Revisiting’ the Laphroaig Islay single malt whisky bread”

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