Barrel-Aged Sourdough Discard Tea Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g sourdough discard (100% hydration)</li><li class="ingredients-single-item">60ml barrel-aged whiskey (bourbon or rum works too)</li><li class="ingredients-single-item">170g all-purpose flour</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">100g unsalted butter, melted and cooled</li><li class="ingredients-single-item">150g brown sugar, packed</li><li class="ingredients-single-item">100g mixed dried fruits (raisins, currants, cranberries)</li><li class="ingredients-single-item">50g candied orange peel, chopped</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">30ml barrel-aged whiskey</li><li class="ingredients-single-item">40g powdered sugar</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the bread out after baking. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, combine the dried fruits, candied orange peel, and 30ml of the whiskey. Stir well and let soak for at least 15 minutes. This allows the dried fruits to plump up and infuse with the whiskey's flavor, preventing them from drawing moisture from the batter during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, whisk together the melted butter and brown sugar until well combined. The sugar will partially dissolve in the warm butter, creating a foundation for a moist texture. Add the eggs one at a time, beating well after each addition until the mixture becomes lighter in color and slightly fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stir in the sourdough discard, remaining 30ml of whiskey, vanilla extract, and orange zest. The acidity in the sourdough discard will react with the baking powder later, enhancing the bread's rise while contributing a subtle tang that complements the whiskey notes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. The combination of spices creates a warm aromatic profile that pairs beautifully with the barrel-aged whiskey's vanilla and caramel notes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing will develop too much gluten, resulting in a tougher bread, so mix until you no longer see dry flour streaks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drain any excess liquid from the soaked fruit mixture (don't discard it – this is excellent in a cup of tea!). Gently fold the soaked fruits into the batter, distributing them evenly throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared loaf pan, smoothing the top with a spatula. The batter should be thick but pourable – this consistency helps suspend the fruits throughout the loaf rather than allowing them to sink to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-60 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs attached. If the top starts browning too quickly, loosely cover with aluminum foil after about 40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the bread is baking, prepare the whiskey glaze by whisking together the powdered sugar and whiskey until smooth. The glaze should be thin enough to pour but thick enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once baked, let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. While the bread is still warm (but not hot), poke the top all over with a skewer and brush the whiskey glaze over the top, allowing it to soak in. This not only adds a beautiful shine but infuses the bread with additional whiskey flavor and helps keep it moist.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the bread to cool completely before slicing. This bread actually improves with time as the flavors meld – wrap it tightly and let it rest overnight for the best flavor profile. Store at room temperature for up to 5 days, or freeze for up to 3 months.</li></ol>