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Disathairne, 27/Nov/2010

Islay Whisky Soda Bread

Today was a quite productive day. In the afternoon I made some shortbread. This evening I created the promised Quicktime VR panorama of Bunnahabhain distillery seen from the pier. And I made some Islay Whisky Soda Bread.

Picture of a loaf of bread

Those who follow me on Twitter or watch the Isle of Islay Posterous account will have seen some of it already, for the others I thought I summarise the whole thing here. A few days ago I received a new book, The Whisky Kitchen: 100 Ways with Whisky and Food. One of the recipes in the book is for a ‘whisky soda bread’, which I decided to try this weekend, of course with an Islay single malt whisky. It's a fairly straightforward recipe:

Picture of a freshly cut open soda bread

Take 300g wholemeal flour, 300g plain flour, 2teasp baking powder, 1 teasp each salt and bicarbonate of soda, 50g caster sugar, 1 egg, 375 mls natural yoghurt and 75mls of whisky. Mix it all together (first the dry stuff, then the liquid ingredients) and bake for about 40 minutes. As I said I used an Islay whisky, I picked the Bruichladdich Rocks. As this was the first time I made this bread I wanted an unpeated whisky (I might try a peated whisky some other time), so the Rocks was an obvious choice.

The bread turned out very nice. A nice crunchy crust and a lovely taste. It doesn't really taste of whisky (at least I don't think it does), but the whisky gives it a very nice aromatic taste. I don't really know how to describe it, just that I like it. I had it with some smoked salmon and a pint of Islay Ales Single Malt Ale:

Picture of a soda bread served with smoked salmon and a pint of Islay Ale


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