food for thought

by michelle

bread

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I read somewhere that you can use whey (left over from cheese making) in bread, so I tried it in these loaves. The dark ones are made with 4 cups each or dark rye mix and organic white flour,  6 teaspoons of dry yeast, 3 teaspoons of bread improver, 6 teaspoons of sugar, a tablespoon of salt and 4 tablespoons of butter, melted into a litre of very warm whey. Mix all the ingredients into a ball of dough, cover and  keep in a warm place until doubled in size. Now divide the dough into 4 balls and knead just a little to remove any air bubbles, then place 2 balls each into 2 oiled bread tins and keep warm again until doubled in size again. Meanwhile, preheat the oven to 400F or 200C and when the bread is ready, bake it for 15 minutes at this temperature before reducing it to 350F or 175C for a further 35 minutes. The white loaf is made with 4 cups of organic white flour, 3 teaspoons of yeast, 1 tablespoon of bread improver, 1½ tespoons each of salt and sugar and 3 tablespoons of ground or instant oats. Add 1 tablespoon of cold-pressed oil to ½ a litre of very warm whey and follow the same method as the dark rye bread. This bread will only need 35 – 40 minutes in a moderate oven. Of course, if you haven’t made any cheese you can use water or, in the dark rye, some milk and water. Either way, fresh home-made bread is fun to make and delicious to eat!

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Written by michelle picker

November 20, 2010 at 2:17 pm

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