Simple & Rustic Whey Bread

Bread is a perfect use of leftover whey from cheese making. It creates a tender and moist bread with a perfect crust. This is a dense bread perfect for eating slathered with butter, or dipping into soup to soak up rich broth.

You can use warm water in place of the Whey, as I understand most people don’t have whey on hand. I always save it after making Farmer’s Cheese by pouring into glass jars and freezing, so its handy to defrost and use to make this bread. Whey provides the subtle flavor, additional nourishment and density that I love about this bread. Plus this recipe is so easy!

Ingredients:

• 6 cups Flour (your choice: All Purpose Flour, Spelt Flour, Sprouted Wheat Flour etc)
• 1/4 cup Sugar
• 3 Tablespoons Active dry yeast
• 2 Tablespoons ground Salt
• 3 cups Warm Whey (or warm water)

Mix all ingredients until moist and place in an oiled bowl covered with a clean towel. Place in a warm area for 6- 8 hours until about tripled in size. I place mine near my wood burning stove in the Winter if the house is cold, or on a warm day I place on a sunny windowsill.

Once the dough has risen, dump onto a floured work surface. Fold it into itself 4 times, then cut in half and form into 2 even rounds. You may also place in loaf pans rather than form your own rounds, this will make a shape easier for Sandwich bread.

Place each round on a parchment paper lined baking sheet and let rest while your oven heats up.

Preheat the oven to 425F. Then bake for 20-25 minutes or until crust is golden brown

Allow to cool before slicing.

Enjoy with your favorite soups, stews, or to slice for sandwiches. I personally have a hard time keeping myself from constantly snacking on it slathered with butte or home rendered lard.