Name: Whey bread
Ingredients: 900 ml of whey left after makingcheese; 700 g wheat flour (type 450); 350 g rye flour (type 720); 2 pcs. of driedspelt bread sourdough starter with yeast; 1 teaspoon sugar; 16 g salt; 2 tablespoons of your favorite seeds

Whey bread

Cakes and breads

2019-08-21

avg. 5 | number of ratings: 2

Nothing should go to waste in the kitchen. But what to do with the whey left after making homemade cheese? Make the most of its valuable components and use them to bake a delicious loaf! Pot-baked whey bread has a crispy, beautifully browned crust and an aroma that will tempt even picky eaters. Enjoy delicious homemade bread every morning. Whey and sourdough bread is a tasty and healthy breakfast idea that should definitely include homemade cheese.

Choose the flour and bake the kind of bread you like - wholegrain, gluten-free or mixed. Use this recipe to also prepare delicious whey rolls - divide the dough and shape small buns. Sprinkle them with sesame or poppy seeds, or leave them plain. When they are ready, enjoy their unique taste and aroma with your loved ones.

Preparation:

Combine lukewarm whey with the sugar and the sourdough starter with yeast. Leave for 10 minutes. Then add the flour and your favorite seeds. Gently mix everything with a spoon so that the ingredients come together, but do not knead the dough yet. Leave the mixed dough in a warm place for about 1 h. Next, when the dough has doubled in volume, start kneading. You can wet your hands in hot water while kneading. Knead until the dough is uniform and velvety to the touch. Set the kneaded dough aside again in a warm place for 1 h.

After this time, thoroughly grease the inside of the Roman pot with butter>and dust with flour (so the bread does not stick to the dish). Transfer the dough to the prepared pot and place it in a cold oven. Set the oven to 210°C (without convection). Bake the bread covered for the first 20 minutes (to rise). Then remove the lid, reduce the oven temperature to 190-200°C and bake the bread for about 40 minutes, until the crust turns golden brown.

If, when you tap the bread with your finger, you hear a “hollow” sound, it means the bread is ready. After removing the bread from the pot, place it upside down on a board to help it release steam.

Enjoy! ...because homemade is better!