Wednesday, May 4, 2011

Whey Bread

Ever make homemade yogurt, and after draining it (to make it thicker), wonder what to do with all of that whey leftover?  (Am I the only one?!)  Usually, I just dump it down the drain, but I thought I remembered seeing something online about baking with it.  I decided to look up bread recipes using whey as the liquid, and found this great recipe!  I made it and it was good- I think that subbing whey for water in any bread or roll recipe would work well, and will try it with more whey next time I make yogurt. 

Like any homemade bread, this is really, really good toasted with butter or homemade freezer jam.  Actually, with jam, it's more like a dessert.  This was popular with the whole family, and not too shabby, health-wise, either!  Instead of oat flour I used quick oats, because I figure they're processed finely enough to stand in place for flour, and I want to get rid of them!  If you aren't lazy like me, you can give quick or rolled oats a couple quick whizzes in the food processor to make them a finer consistency like flour.  I've done that before and it works well.  I doubled the recipe to make 2 loaves- as posted below, this makes one small loaf.

Whey Bread
adapted from Bittersweet

1 Cup Whey
1 1/2 Teaspoons Granulated Sugar
1 Package Active Dry Yeast
3/4 Teaspoon Salt
1 Cup Whole Wheat Flour
1 – 2 Cups All-Purpose Flour
1 Cup Oat Flour (quick oatmeal works)

1.  Combine the whey and sugar, and heat for just 1 minute in the microwave to warm it through, but not get it hot. Sprinkle in the yeast, and allow 5 – 10 minutes for it to reactivate and become frothy.

2.  In your stand mixer with the hook attachment installed, stir together the salt, whole wheat flour, 1 cup of the AP flour, and the oat flour.  Stir well, and add in more AP flour as needed, and continue mixing until you achieve a smooth and tacky but not sticky dough. Kneed for about 5-10 minutes before placing it in a lightly oiled bowl (cover w/plastic wrap) and letting it rise for 1 – 2 hours, until doubled in volume.

3.  Press the dough out gently but firmly with your knuckles, and shape it into a rough rectangle. Roll up the rectangle so that it is as long as an 8 x 4 inch loaf pan. Lightly grease the loaf pan, and place your dough inside, seam-side down. Let rise again for another 45 min-1 hour or so, until it’s just about peeking over the edge of the pan.

4.  Preheat your oven to 350 degrees, and bake for 25 – 30 minutes, until nicely browned on the outside. Let cool in the pan for 10 minutes, and then on a wire wrack for at least 30 before slicing.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

5 comments:

LadyJayPee said...

You did it and it worked! Was it tender bread like when one uses yogurt in breads?

What A Dish! said...

JPee, it was actually kinda chewy. I'd be interested in using both whey and yogurt in a recipe- like maybe those yogurt rolls.

Feyza S. said...

I tried your recipe and I think this bread is really healthy because of the whey used. I'm going to post this recipe in Turkish on my blog. Thank you :)

What A Dish! said...

Feyza, thanks for visiting, and for your comment!

Feyza S. said...

I posted the recipe:) Thank you, again!