I have been making yogurt for the past few weeks and since I am straining it to a Greek-style, there has been a surplus of liquid whey in my life.
I’m using some of it to try and acidify my garden soil for a camellia or two. (Still debatable as helpful.)
I still needed other options and decided to try and use it as the liquid in a bread recipe or two.
I’ve tried it a couple of different ways and what is posted here is my favorite so far.
Trace’s Spelt / Whey Bread
makes 2 freeform loaves
- 2 cups all-purpose flour
- 2 1/2 cups bread flour (strong flour)
- 4 cups spelt flour
- 1 Tablespoon salt
- 1 Tablespoon sugar
- 1 Tablespoon dry yeast
- 3 cups whey, warmed to 110F (43C)
- Stand Mixer
Place the flour, salt, dry yeast and sugar in a stand-up mixer bowl.
With the dough hook attached, start the mixer on very low speed to mix the ingredients.
Slowly pour the warm whey little by little over the mixture waiting for the flour to absorb the liquid.
Increase the speed of the mixer to medium and knead the dough for about 10 minutes.
The dough will be a little bit sticky, which is ok.
Stop the mixer.
Form the dough into a nice, round ball and place it in a greased bowl, turning it over so the top has a thin film of grease on it as well. This helps keep it soft so that, as the yeast begins to grow and produce carbon dioxide bubbles, it can expand.
Cover the bowl with a damp towel or a piece of plastic wrap. It’s a good idea to grease the underside of the plastic so that it won’t stick if the dough comes in contact with it.
Let the dough rise anywhere from 1 to 2 hours depending on warmth and humidity or until it doubles in size.
Preheat oven to 425F/220C.
Punch the dough down, split it in two (I recommend to do this by weight.) and then mold each into a loaf shape and put each into a greased loaf pan.
Rise a second time until 1 inch over the loaf pan rim.
Reduce heat to 350 and cook approximately 25 minutes or until loaf middle registers 190 degrees F
Cool on racks.
Can store at room temp for three or so days .