Whey Good Bread Recipe Your Friends Will Rave About! (2024)
Yesterday I was blogging over on Thyroid Treatment For Women, about finding a good protein powder for hypothyroidism and got to thinking about my whey good bread recipe, so I thought I’d share it with you all.
Having goats, means lots of milk, lots of milk means you need to make stuff with it or what is the point right?
Whey is the by product of making cheese. It is the liquid that remains after you have coagulated the milk, separating it into curds and whey. Which I believe is what cottage cheese was called back in the day….Remember the old nursery rhyme:
Little Miss Muffett sat on her tuffet eating her curds and way. Along came a spider and sat down beside her and frightened poor Muffett away.
That was from memory so don’t hold me responsible if I messed it up. It has been a few years since I thought about that little ditty.
Any way back to the recipe at hand.
This recipe for Rustic Farmers Bread at Let The Baking Begin calls for milk – but you could totally substitute whey and get even better results!
You can use Whey as a substitute for any bread recipe you are making, it is especially good for pizza dough. It will give your bread a slightly cheesy flavor so you might not want to use it in a sweet bread.
Whey Good Dutch Oven Bread:
3 Cups flour – you can use bread flour or fresh ground flour (which is what I like to do)
1 tsp active dry yeast
1 tsp salt
1 1/2 cups whey warmed up to 100 degrees (I freeze my whey when I’m making cheese so that I can make bread when I’m ready)
You can also add in dry Italian herbs for extra special yumminess
I start this in the evening then bake in the morning. Here is the not very difficult process – mix all four ingredients in a glass or plastic bowl. It will be a thick mass but not look like bread dough in the traditional sense. No worries. Leave it on the counter, covered over night.
In the morning heat your oven with the dutch oven in it to 450 degrees for about 30 minutes. You want to get that dutch oven super hot before you add the dough.
Then dump your mixture onto a floured surface and shape into a round. Let the round rest while the oven heats up.
Transfer the round to your dutch oven with the lid on let it bake for 30 minutes then take the lid off for the next 15 minutes.
I have it on good authority that this whey good bread recipe can be used to make baguettes if you have a baguettes pan.
Use It For Pizza Dough
The secret to good pizza dough is to let it rise slowly in the refrigerator over night. For some reason it make the crust much more chewy and delicious.
3 Cups flour
1 Cup warm whey
1 tsp dry activated yeast
2 tsp sugar
1 1/2 tbs olive oil
1 tsp salt
Mix the warm whey, yeast and sugar together in a measuring cup until the yeast activates – forms bubbles on top
In a mixing bowl, add the flour and salt, give it a whirl to mix them together. Once the yeast is proofed add the whole shebang with the olive oil to the bowl.
Mix until it is a sticky mass, then keep adding bits of flour until it doesn’t stick any longer. Knead it for about 5-7 minutes until it is smooth and elastic. (Which means you can poke the dough and it will come back)
Let the dough rest in a warm place for an hour or so until it doubles in size – or you can let it rest in the fridge until an hour before you want to make your pizza then take it out and finish off the rise at room temperature or in a warm oven (100-200 degrees) Don’t put a cold glass bowl directly into a warm oven though it will crack it.
You can add dry Italian Herbs to this recipe for a wonderful change up of flavor. You can also take your home made mozzarella and fold it into the crust around the edges for stuffed crust pizza.
Build your masterpiece then cook it at 450 for about 15-20 minutes on a pizza stone?, until the cheese is bubbly.
Other Related Articles
More articles that will help in your quest to dominate the bread making skill.
Secrets to making Artisan Bread
The best tool EVER for making dough
Maybe you want to make some cheese to go with!
How to make goats milk cheese (or even cheese from regular milk)
Lembas bread, the magical Elven food, sustains the Fellowship on their arduous journey. Here's what Tolkien tells us about lembas: "the food was mostly in the form of very thin cakes, made of meal that was baked a light brown on the outside, and inside was the colour of cream."
Based on my research and experiments, here are my tips for using whey in sourdough bread. You can feed your established starter with whey. Using the 1:1:1 ratio you can replace water with whey.
In baking, whey protein is used for its emulsifying, foaming, gelling, stabilizing, browning, and nutritional properties. It is also used as a substitute for egg whites. Types of whey proteins: Whey Protein Concentrate (WPC): contains 34%, 60% and 80% protein and is the most economical type.
Bake, bake, bake! Use whey instead of water or milk in bread (like this whole wheat Pullman, a favorite in our test kitchen, or a loaf of challah), pancake or waffle batter, cornbread, flatbreads (Panfusine makes roti and paratha with it), pizza dough, and quick breads.
Lembas is a form of elven waybread derived from a silver corn native to The Undying Lands, the recipe of preparation a great secret only held by a select few elf-women, with elf-men not being allowed to know how the cakes are made. Galadriel was the last elf in Middle-Earth to know the secret to making Lembas.
Whey protein does well in most baked goods. Try adding it to your pancakes, muffins or waffles. It's an amazingly easy way to turn your favourite sweet foods into something healthy. And why not try adding whey protein next time you bake bread.
Whey ingredients can provide emulsification, foaming, or whipping, as well as good solubility, thickening, browning, gelation, nutritional fortification, water-binding properties, and a clean flavour in bakery products. Whey-based ingredients improve the functionality of bakery products.
Another thing to keep in mind: whey protein powder dissolves very easily when combined with wet ingredients. For this reason, when it comes to replacing flour with whey the substitution ratio is not 1:1. You will need either more flour or less milk to get a good dough.
As a general rule, if you are baking with protein, if you have a larger amount of the other dry ingredients to the protein, it will be more successful. It's also really important to include some wet ingredients to add moisture, especially when baking with whey which absorbs the liquid used in the recipe.
Yes, whey is gluten-free because the whey protein itself does not have gluten in it. You may see whey listed as “whey concentrate,” “whey isolate” or “whey hydrolysate” on the package. All of these forms of whey protein are gluten-free and are safe for people with celiac disease.
The reason whey tastes best is because it's derived from milk. Other types of flavorless or plain powders, like plant based powders are not even worth comparing. Nothing against them, they just don't taste good.
It's just slightly sour, very hydrating, and super creamy, without actually containing any cream. The flavor is unique and straight-up satisfying. There are only trace amounts of fat, since the curds, not the whey, retain the fat from milk during cheesemaking. Whey looks nearly like nonfat milk, almost translucent.
This tasty Spanish style omelette is not only high in protein from the egg whites and whey protein powder – it is also incredibly easy to make. Serve with a fresh salad on the side and maybe a slice of whole grain bread for a delicious and filling lunch or dinner.
Elven Lembas bread, also called Way bread, was a special type of bread or cake made by the Elves in Tolkien's books. It was pocket-sized and exceedingly nutritious. It stayed fresh for months when wrapped in leaves, and was a type of superfood carried along on long journeys. Think super-powered energy bars.
There issome food and actually quite a lot of drink in the story, but not consistently. Bread, cheese, fruit, smoked or salted pork, honey, milk, wine and beer are the most frequently mentioned fare, simple items plausible in both a medieval and a modern setting.
In the books, lembas is a whey bread made from ground corn and seed. Like other food made by Elven hands, lembas bread could not be corrupted by evil and therefore couldn't be eaten by those also corrupted themselves.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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