Today I want to share with you a Whey Bread Recipe. In my recent post I shared the process of making Farmers Cheese. Cheesemaking produces a lot of whey and one of my favorite ways to use it is making Whey Bread.
This bread is effortless and comes out great each time. Very tasty, moist, and dense, which is what I look for in bread. It has a great flavor, almost sourdough-like and so easy to make.
Ingredients:
510 ml (2 cups) warm whey
310g (2 cups) whole wheat flour
465g (3 cups) all-purpose flour
30 ml (3 tbsp) olive oil
7g (2 tsp) dry active yeast
1 tbsp sugar
2 tsp salt
*You can customize this recipe and make white bread by replacing the whole wheat flour with all-purpose flour or you can take a blend of different types of gluten flour. You can also add chia seeds, flaxseeds or any other seeds you like.
Step 1
In a stand mixer bowl add half of the whey, sugar, dry yeast and mix it with a whisk. Let is sit in a warm place for 15-20 minutes.
Step 2
When the yeast mixture slightly rises and you start to see bubbles, add the second half of the warm whey, salt, olive oil, whole wheat flour and about half of the white flour. Using a hook attachment start kneading the dough on the lowest speed of your mixer.
Step 3
When all the flour has incorporated, start adding the rest of the flour in parts so you have control of the dough’s consistency. At the moment the dough starts to detach from the mixing bowl walls, you can stop kneading the dough. The dough should be soft and slightly sticky.
Step 4
Coat a clean bowl with vegetable oil and place the dough inside. It’s best to oil the bowl using your hand, that way the dough will not stick to your hand when touching the dough. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to rise for about an hour and a half.
Step 5
As you can see, our dough has doubled in size and become very airy. Now we need to deflate it and expel the gases. Transfer the dough into a pre-oiled and floured loaf pan. Cover with plastic wrap or a plastic bag and set aside for another 30 minutes (don’t make the plastic too tight, so the dough has room to rise).
Step 6
After 30 minutes, remove the plastic wrap and place the baking dish into a preheated oven at 375 F degrees and bake the bread for 30-35 minutes. Check the readiness with a skewer inserted into the bread. Let the bread cool in the baking pan for about 5 minutes. Then, very carefully, pull the bread out and let it cool completely.
This time I came across some very good yeast and as you can see my dough tried to run out of the baking pan in the oven. Keep this in mind and if you have a larger loaf pan, then use it.
Despite this, the bread turned out fantastic. I wish you can smell it now. It has a solid and crunchy crust and a soft crumb with a variety of small bubble sizes air packets. I can’t wait to taste this bread with some salty butter spread.
Notes:
The temperature of the whey should be somewhere between 90- to 92-degrees Fahrenheit.
You can customize this recipe and make white bread by replacing the whole wheat flour with all-purpose flour or you can take a blend of different types of gluten flour.
You can also add chia seeds, flaxseeds or any other seeds you like.
You can also make this recipe in a bread machine.
When the bread is in the oven, check it halfway through to see if the top of the bread seems to burn. If it does, cover it with a piece of aluminum foil.
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Whey Bread Recipe
This bread is effortless and comes out great each time. Very tasty, moist, and dense. It has a great flavor, almost sourdough-like and so easy to make.
- 510 ml warm whey ((2 cups))
- 310 g whole wheat flour ((2 cups))
- 465 g all-purpose flour ((3 cups))
- 30 ml olive oil ((3 tbsp))
- 7 g dry active yeast ((2 tsp))
- 1 tbsp sugar
- 2 tsp salt
-
In a stand mixer bowl add half of the whey, sugar, dry yeast and mix it with a whisk. Let is sit in a warm place for 15-20 minutes.
-
When the yeast mixture slightly rises and you start to see bubbles, add the second half of the warm whey, salt, olive oil, whole wheat flour and about half of the white flour. Using a hook attachment start kneading the dough on the lowest speed of your mixer.
-
When all the flour has incorporated, start adding the rest of the flour in parts so you have control of the dough’s consistency. At the moment the dough starts to detach from the mixing bowl walls, you can stop kneading the dough. The dough should be soft and slightly sticky.
-
Coat a clean bowl with vegetable oil and place the dough inside. It’s best to oil the bowl using your hand, that way the dough will not stick to your hand when touching the dough. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to rise for about an hour and a half.
-
As you can see, our dough has doubled in size and become very airy. Now we need to deflate it and expel the gases. Transfer the dough into a pre-oiled and floured loaf pan. Cover with plastic wrap or a plastic bag and set aside for another 30 minutes (don’t make the plastic too tight, so the dough has room to rise).
-
After 30 minutes, remove the plastic wrap and place the baking dish into a preheated oven at 375 F degrees and bake the bread for 30-35 minutes. Check the readiness with a skewer inserted into the bread. Let the bread cool in the baking pan for about 5 minutes. Then, very carefully, pull the bread out and let it cool completely.
The temperature of the whey should be somewhere between 90- to 92-degrees Fahrenheit.
You can customize this recipe and make white bread by replacing the whole wheat flour with all-purpose flour or you can take a blend of different types of gluten flour.
You can also add chia seeds, flaxseeds or any other seeds you like.
You can also make this recipe in a bread machine.
When the bread is in the oven, check it halfway through to see if the top of the bread seems to burn. If it does, cover it with a piece of aluminum foil.
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Pull Apart Sweet Bread
Spinach Bread Recipe
Yeasted Pumpkin Bread
Hi, can you use whey from yogurt for this recipe? Thanks!
Made this twice. It rose well, and baked well. looked wonderful. Tasted good, but unfortunately had a heavy gummy texture. Temperature when I took it out of the oven was 116F. Ended throwing out both loaves after trying a couple of slices. Not sure if I did something wrong, though I can’t think of what. I have baked lots of bread, especially during the pandemic. Anyone else have better results?
Moisture content is usually the cause of that, at least in my experience.
Try making a slightly drier dough and leave it to rise for longer.
I was looking for a way to use up left over whey. I really didn’t think I’d like the bread but it turned out beautifully!! It is so good! I really can’t believe what a great recipe this is! I will definitely be saving my whey to make more bread with this recipe. Thank you for the video. It really helped because I’ve never made bread before.