Over 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.
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.