Whey Bread Recipe With Sprouted Spelt

4.72 from 7 votes

Whey Bread Recipe With Sprouted Spelt

Whey Bread Recipe With Sprouted Spelt is a beautiful bread made with leftover whey from making cheese. The crust is soft, the bread has a lot of flavor and keeps well for a few days. It is a delicious bread that is relatively easy to make, especially if you have a stand-up mixer. Makes two loaves. Enjoy!

Prep Time30

Cook Time55

Inactive Time2

Total Time3 25

Course: Breads

Cuisine: International

Servings: slices

Calories: 174kcal

Author: Gabriela

Ingredients

4 ½ cups all purpose flour
4 ½ cups sprouted spelt flour
1 tablespoon salt
1 tablespoon sugar
1 tablespoon instant dry yeast
3 cups whey 110F/43C warm
Oil for handling the dough on the table

Instructions

Place the flour, salt, dry yeast and sugar in a stand-up mixer bowl.
With the dough hook attached, start the mixer at a very low speed to mix the ingredients.
Slowly pour the warm whey over the mixture, little by little, waiting for the flour to absorb the liquid.
Increase the speed of the mixer to medium and knead the dough for about 10 minutes.
The dough will be a little bit sticky, which is ok. Stop the mixer.
Form the dough into a nice, round ball and place it in a greased bowl, turning it over so the top has a thin film of grease on it as well. This helps keep it soft so that, as the yeast grows and produces carbon dioxide bubbles, it can expand.
Cover the bowl with a damp towel or plastic wrap. Grease the underside of the plastic so that it won't stick if the dough comes in contact with it.
Let the dough rise for 1 to 2 hours, depending on warmth and humidity, or until it doubles in size.
Preheat oven to 425F/220C.
Place the dough on an oiled surface. If the dough is still sticky, use some oil on your hands.
Cut the dough in half to shape it into two round loaves. Tuck the cut edge of each piece into the center of the dough so it is no longer exposed.
Place the loaves on a baking sheet covered with parchment paper. Using a sharp knife, slice the surface of each loaf to create a pattern.
Place the baking tray in the oven and bake the bread for about 55 minutes.
When they come out of the oven, while still very hot, brush them with a little bit of water to give them a shine.
Place the loaves of bread on a metal rack to cool. Do not cover them with kitchen towels. The bread needs to breathe and cool on its own.
Only when the bread is completely cool should it be wrapped in a clean kitchen towel and placed on the counter.
The bread can be frozen as well for later use.

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