Rustic Whey Bread | Easy Recipes | Real Life with Dad (2024)

This hearty whey bread loaf invokes the flavors of a good sourdough, is packed with protein and helps you use up some sourdough starter leftovers.

It’s time to get this sourdough party started.

Ok, in reality this bread is not a sourdough, and uses conventional yeast to rise. But, it is birthed in my recent dabbling into the sourdough world, and is a great way for you to not feel bad about wasting flour.

That seems to be the general situation these days. No flour. No yeast. What is a bread maker to do? Well, if you can get your hands on some flour, particularly whole wheat or rye, start a sourdough. I went right to the source for this one, and started up the Sourdough Starter from the King Arthur Flour website. I was immediately concerned about my flour stores. While sourdough will eventually allow you to make bread without yeast, it takes quite a bit of flour to get it going. And you are constantly discarding starter as you feed and nurture it. This discarded starter isn’t quite ready to make its own way in terms of bread rising, but with my flour supply momentarily limited, throwing it away seemed criminal.

I also decided to get back into making my own yogurt (I’ll work on a recipe once I get back into the swing of it, I’ve only made one batch so far). And personally, I prefer Greek yogurt, so I strained mine for a while and had a jar full of whey. This bread is the marriage of discards from sourdough and yogurt making, combined with my easy artisan bread recipe. And it might be the best loaf of bread I’ve made in years. I used the discard from days 2 and 3 for this recipe, but you can also make it with discarded (unfed) starter from your sourdough at any time.

🍞 Ingredients for the Whey Bread

• 1 1/2 cups warm, not hot, whey (or skim milk)
• 1 tbsp active dry yeast
• 1 cup sourdough starter discard
• 3 1/2 cups bread flour (All purpose will work)
• 1 tbsp course salt

🔪‍directions

1. In a large heavy bowl, mix whey, yeast and starter. Let proof for 5 minutes.
2. Add flour and salt, stir with a sturdy spoon until well mixed.
3. knead the dough just until it forms a cohesive ball in the bowl, maybe 60 seconds.
4. Cover loosely and let rise for 2 hours.
5. With well dusted (in flour) hands, remove the dough from the bowl and shape it into a smooth ball.
6. Place dough on a flour dusted wood board or wicker rising bowl. Let rise 30 minutes.
7. Preheat your oven to 450, placing a dutch oven inside.
8. Using gloves, remove hot Dutch oven and slide dough into it, slashing the top of the dough with a sharp knife.
9. Cover the Dutch oven, and return to your 450 degree oven. Bake for 30 minutes.
10. Remove lid from Dutch oven and bake an additional 12 minutes.
11. Remove from oven, and place bread on a wire rack to cool.

Looking for more breads to try out? I have some great recipes for you!

• crusty corn bread
• skillet focaccia with herbs
• simple wheat bread

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