Bruichladdich Islay whisky and Hazelnuts bread recipe

Yesterday I mentioned my latest bread baking experiment, a whisky bread. Some people were interested (+Stefan Offermann said he would like to try making one), so I thought I'll share a "recipe". As it was all a bit improvised they can only be guidelines, you'll probably have to improvise a bit as well. Here we go:

- Strong stoneground wholemeal bread flour ~250g
- Strong white bread flour ~150g
- Wholegrain seeded bread flour ~80g
- (Fast action) Dried yeast ~10g
- Whisky (I used +BRUICHLADDICH Rocks) ~1/4 pint
- Water ~1/4 pint, may be slightly more
- Olive oil 2 table spoons
- Chopped roasted hazelnuts ~50g
- 1 egg (for glazing)

Preheat oven to 220C and make sure the kitchen is warm (helps the bread to rise).

Add all dry ingredients into a bowl, then while mixing add the liquid ingredients (except for the egg). Mix and knead well, the longer the better. I let a machine do it, probably at least 15 minutes, quite likely longer.

Let dough rest for at least 30 min (covered), possibly even longer. It won't rise a lot, but it will rise. Beat down, knead again and put onto tray. Let rest again (covered with a towel), probably for at least 20 minutes.

Whisk the egg and brush the top of the bread for a nice crisp crust (this part is optional, but I prefer it that way).

Bake at 220C (fan assisted) for approx 30 minutes.

Done. Enjoy.

Hope I haven't forgotten anything and that it will work for you. I like it very much. The whisky taste isn't strong, but it is there.

#baking   #homebaking   #bread   #whisky  
Bruichladdich Islay whisky bread
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