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Whole-Wheat Sandwich Bread Made With Whey

| 3/5/2014 2:33:00 PM

breadI love to bake and eat homemade bread; however I always was disappointed in the texture of sandwich bread. Most recipes are a little too heavy or crummy to accompany sandwich fillings. A few years ago I discovered the secret to wonderfully textured sandwich bread quite by accident.

I was milking goats and making cheese nearly every day. I was also making something that I called yogurt cheese which is basically the equivalent of Greek yogurt. In making cheeses and yogurt a byproduct is produced called whey. I had a lot of whey and I hated to see it go to waste every day.

I was baking bread one morning and had a giant pot of warm whey it was the perfect temperature so I decided to experiment and use whey to replace the milk and water in my recipe.  I was happy to discover that using whey resulted in flavorful evenly textured bread neither too heavy or to light.

After a little research I learned that the reason that whey works to improve breads texture is that it is an acid. Commercial bakeries usually use acid in some form (vinegar, vitamin c, or even whey) to improve crumb and shelf life of bread.  Now I almost never bake yeast bread without whey or sourdough starter.

The Best Whole Wheat Sandwich Bread

10 cups whole wheat flour (my favorite is King Arthur white wheat)
4 cups warm whey plus 1 additional cup of water or whey
(If you don’t have whey on hand use half water and half yogurt)
2 tablespoons salt
2 tablespoons yeast
¼ cup honey
¼ cup melted butter

Electric mixer instructions: In a large electric mixer fitted with the dough hook attachment add the flour, salt, and yeast incorporate them well. Next melt the butter and honey together on low and allow it to cool to the touch. Turn on the mixer and in a slow stream add the warm whey and melted butter and honey. Allow the mixer to incorporate the ingredients for about a minute.

4/14/2014 12:11:30 PM

i am wondering if using the whey to create other cheeses are possible and other uses for the whey that keeps from wasting a means of protien?

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