Name: Recipe: Whisky Wort Barley Sourdough
Prep time: 1200 min
Cook time: 40 min
Total time: 1240 min
Ingredients: 200 g ripe leaven; 200 g white flour; 100 g wholemeal flour; 50 g barley flour; 50 g coarsely ground barley (used to make wort.); 225 ml water; 5 g salt

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Driving through the barley fields of Aberdeenshire and Moray after my visit to the Aberlour distillery, I was inspired to try a loaf that incorporated some elements from the whisky making process. I used pearl barley, as that was the easiest to get hold of; as an un-malted grain with the bran and hull removed, this isn’t really a true reflection of barley as it’s used in whisky making, but it’s easily available. Had I thought about it a bit, and having now done the googling, I see that home brewers use malted barley and so it’s possible to get small quantities online from brewing suppliers.

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5 from 1 vote

Recipe: Whisky Wort Barley Sourdough

A loaf inspired from driving through the barley fields of Aberdeenshire and Moray after a visit to the Aberlour distillery, incorporating some elements from the whisky making process

Servings: slices

Author: Helen Best-Shaw

Prep Time20

Cook Time40

Total Time20 40

Ingredients

200 g ripe leaven
200 g white flour
100 g wholemeal flour
50 g barley flour
50 g coarsely ground barley (used to make wort.)
225 ml water
5 g salt

Instructions

Refresh your leaven overnight with equal weights of water and white bread flour; make sure that it is light and spongy before use.
Coarsely grind the barley in a blender. Add the water, just off the boil. Leave it to steep for about 40 minutes. Every 10 minutes or so, run the blender on low for about thirty, to stir up the barley. Drain, keeping the liquid (the wort) and allow it to cool to lukewarm. Discard the barley.
In a large bowl, mix the flour and most of the wort (barley water). Dissolve the salt in the remaining liquid – about 10ml is about right. Allow half an hour for autolysis, and then add the remaining, salty, wort. Squidge together the dough and added liquid, and bulk raise. Every half an hour, stretch and fold the dough a few times. After bulk raising, form the loaf and transfer to a proving basket. Proof, overnight in the fridge if wanted. Bake in a hot oven – 200 degrees C (convection), 400 degrees F, Gas mark 6, until brown and sounding hollow when tapped on the bottom.

Notes

Use up leftover leaven in our leftover sourdough leaven loaf

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Recipe: Whisky Wort Barley Sourdough

Amount Per Serving

Calories 214

% Daily Value*

Sodium 196mg9%

Potassium 110mg3%

Carbohydrates 45g15%

Fiber 3g13%

Protein 6g12%

Calcium 13mg1%

Iron 2.5mg14%