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Barrel-Aged Sourdough Discard Tea Bread Recipe

Barrel-Aged Sourdough Discard Tea Bread Recipe

Learn how to make this homemade barrel-aged sourdough discard tea bread with the perfect balance of tangy sourdough flavor and rich whiskey notes. This easy baking recipe transforms your excess starter into a moist, fruit-studded loaf perfect with afternoon tea or breakfast.
Difficulty:
Advanced
Prep Time:
20 mins
Cook Time:
60 mins
Serves:
1 loaf (10 slices)
An overhead shot of a thick slice of rustic Barrel-Aged Sourdough Discard Tea Bread on a weathered wooden board, revealing a moist, golden-brown crumb studded with plump raisins and citrus peel. Natural light streams in from a nearby window, highlighting the bread's caramelized crust and subtle sheen from the whiskey glaze. In the background, a vintage teapot and cup sit alongside scattered cinnamon sticks and star anise, while the loaf itself shows a perfect cross-section view exposing the tender, aromatic interior with its even distribution of fruits. A light dusting of powdered sugar adds a delicate finishing touch against the deep amber hues of the bread.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Barrel-Aged Sourdough Discard Tea Bread?

This tea bread combines sourdough discard, barrel-aged whiskey, dried fruits, candied orange peel, flour, eggs, butter, brown sugar, baking powder, warm spices (cinnamon, nutmeg, cloves), vanilla extract, and orange zest, finished with a whiskey-sugar glaze.

How to cook Barrel-Aged Sourdough Discard Tea Bread at home?

Learn how to cook Barrel-Aged Sourdough Discard Tea Bread by starting with soaking dried fruits in whiskey, then combining sourdough discard with wet ingredients before incorporating dry elements. After baking until golden and skewer-clean, the warm loaf is finished with a whiskey glaze that infuses additional flavour while creating a beautiful shine.

Can I substitute the alcohol in this sourdough tea bread with a non-alcoholic alternative?

Yes, you can substitute the whiskey with apple juice, strong brewed tea, or orange juice for a non-alcoholic version. While you'll miss the barrel-aged notes, these alternatives will still provide moisture and complementary flavours that work well with the dried fruits and spices.

How long does sourdough tea bread stay fresh, and what's the best way to store it?

This bread actually improves with time as flavours meld! Wrapped tightly in cling film or stored in an airtight container, it stays fresh at room temperature for up to 5 days. For longer storage, slice and freeze for up to 3 months, defrosting slices as needed.

What makes using sourdough discard beneficial in quick bread recipes?

Sourdough discard adds a pleasant tangy complexity while reducing food waste. The natural acidity reacts with baking powder for better rise, and its fermented nature contributes to a more tender crumb and complex flavour profile that pairs beautifully with fruits and spices.

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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." }, { "@type": "HowToStep", "name": "Soak Fruits", "text": "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." }, { "@type": "HowToStep", "name": "Mix Wet Ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Add Sourdough and Flavorings", "text": "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." }, { "@type": "HowToStep", "name": "Combine Dry Ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Mix Batter", "text": "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." }, { "@type": "HowToStep", "name": "Add Soaked Fruits", "text": "Drain any excess liquid from the soaked fruit mixture. Gently fold the soaked fruits into the batter, distributing them evenly throughout." }, { "@type": "HowToStep", "name": "Fill Pan", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Prepare Glaze", "text": "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." }, { "@type": "HowToStep", "name": "Glaze the Bread", "text": "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." }, { "@type": "HowToStep", "name": "Cool and Store", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-09-15", "reviewBody": "The combination of tangy sourdough and barrel-aged whiskey is absolutely divine! The bread stays moist for days, and the fruit distribution is perfect. I've made this three times already and it's become a staple in my home.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-09-10", "reviewBody": "Finally found the perfect way to use my sourdough discard! The whiskey notes come through beautifully without being overwhelming. Even my friends who don't typically enjoy sourdough flavors loved this bread. The glaze is the perfect finishing touch.", "name": "Best Discard Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-09-05", "reviewBody": "I used a lovely 12-year bourbon for this recipe and the flavor is incredible! The bread has a complex depth that store-bought tea breads simply can't match. The spice blend works perfectly with the whiskey and sourdough tang.", "name": "Complex and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Viktor Petrov", "datePublished": "2024-08-30", "reviewBody": "This recipe transformed my baking routine! I now look forward to having excess starter just to make this bread. The detailed instructions were easy to follow, and the results are consistent every time. A slice with afternoon tea is pure bliss.", "name": "Consistently Excellent", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Camila Rodriguez", "datePublished": "2024-08-25", "reviewBody": "I was skeptical about the combination of sourdough and whiskey, but this recipe is brilliant! The flavors develop beautifully overnight, and the texture is perfect - moist but not dense. I've shared it with my entire sourdough baking group!", "name": "Surprising and Delightful", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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