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)
I often use whey in place of water in my yeast bread recipes; yeast loves its mild acidity. Plus, I love its protein and calcium. And I've found it's a great substitute for buttermilk in all kinds of treats, like these 100% Whole Wheat Blueberry Muffins.
You can replace some or all of the water component in your sourdough bread recipe with whey. It's a great way to use up excess whey, given how much liquid is in sourdough bread. Using the whey as part of your sourdough bread will increase the protein and available nutrients in your sourdough bread.
In a large heavy bowl, mix whey, yeast and starter. Let proof for 5 minutes. Add flour and salt, stir with a sturdy spoon until well mixed. knead the dough just until it forms a cohesive ball in the bowl, maybe 60 seconds.
Whey-based ingredients in bread can enhance crust browning, improve crisping qualities, enhance crumb structure, and has the potential to slow the staling of bread, thus increasing shelf-life and enhancing bread flavor.
Buttermilk is the aqueous phase released during the churning of cream in butter production. In terms of ash and lactose content, buttermilk is similar to whey, but contains much higher amounts of proteins (16) (Table 1 (3, 17)).
It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter.
Mixing isolate protein with water will help achieve lean muscle mass and give better results in weight loss too. Consuming whey with milk is ideal for those who want to bulk up and gain muscle mass in the body. Additionally, it is quite helpful for lean built individuals and beginners who want to gain weight.
Fresh Yogurt whey looks and tastes like a thin, tangy version of the yogurt you've just drained, at least at first. The longer the separated whey sits, the sharper the flavor. And the more thoroughly you drain your yogurt, the clearer and tarter your whey will be.
Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.
Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle. Dry baked goods are not enjoyable, so it's always important to closely monitor baking time to prevent overbaking.
Whey has a long shelf life and can be stored in an air-tight container for 3-6 months in the refrigerator or freezer. If you are straining yogurt and your whey is cloudy and contains any yogurt solids, it will only last as long in the fridge as the yogurt, which is about 2 weeks.
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.
Substitute whey in any baking recipe that calls for water (or even milk). Try it in fresh breads, cornbread, pancakes, waffles, muffins, biscuits, tortillas and more for a sour tang. *Also works with non-cultured whey from fresh cheeses. Use whey to soak whole grains, legumes and even ground flours.
Differently from whey, when combined with other ingredients casein makes a creamy mixture and does not dry out when heated. This makes casein the perfect protein powder for baking any kind of dessert. You may also find casein/whey protein mixes.
People commonly use whey protein for improving athletic performance and increasing strength. Whey protein is also used for asthma, diabetes, weight loss, and many other conditions, but there is no good scientific evidence to support most of these uses.
Whey concentrate is generally good for baking, depending on the rest of the ingredients in the recipe. In cake or bread, whey typically needs other dry ingredients or carbs to offset its protein content (for example this protein cake and this protein bread).
Whey is high in essential amino acids and other healthy nutrients. It's also rich in the amino acid cysteine, which raises levels of the antioxidant glutathione and leads to many health benefits.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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