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I am looking for a whey bread recipe that uses no yeast and that I can make with AP flour. I am looking for something savory as sweet bread do not taste goo to me.
Whey is great. But have you tried true sourdough bread? I make mine with just sourdough (made with flour and milk and just a hint of a touch of sweetener, to give it something to "eat"). It collects the natural yeasts already in the air around us. I've shared my sourdough bread with those who cannot eat yeast breads, and they've been fine.
You can make a true sourdough using whey as well, instead of milk.
Let me know. If you're interested, I'll share my recipe for you right here. ;-)
I love sourdough! Yes, please share the recipe? Would making it, work in a place like West Texas?
Well, we're not exactly in west Texas. But we're currently living east of Dallas, and this recipe's working fine here. So I think there's hope! ;-)
To begin with, you'll want to get a good sourdough "sponge" going. This is easily done by combining roughly the same amount of flour as either water or milk. (Starting out, you can use two cups and two cups.) You can put some whey in here too, if you'd like. I've been having some great sponges going using our good, fresh goat milk. To this, you'll probably want to add just a touch of honey, to give your sponge something to eat. Do not cover-- allow it to be able to collect the natural yeasts in the air. Allow this to sit in a warm place-- not too warm-- at least overnight. Once it starts bubbling and you want to keep it out and actively use it, cover it with nothing more than a dishcloth or paper towel, so that it can continue "breathing". Once it is bubbly and you can smell the good sourdough smell, it is ready to use. Just remember to replace what you take out of this sponge so that you can always have a happy sourdough ready to use. Remember to "feed" your sponge, by adding a bit of flour and liquid-- I do this maybe weekly. You can cover this and put this in the back of your fridge for keeping-- it'll keep for a long time, and it's easy to "revive".
Remember- keep your sourdough sponge only in stoneware or glass, and only use a wooden spoon with it. Do not touch it with metal. It's best baked on stoneware or glass as well.
So, here is the bread recipe:
Sourdough Bread 2 Cups of sponge (from the proofed starter) 3 Cups of unbleached flour 2 tablespoons of olive oil or softened butter (optional) 4 teaspoons of sugar 2 teaspoons of salt
Put the sponge in a large stoneware or glass bowl. Add the sugar, salt, and (optional) oil or butter. Mix together well. Add flour, about a half-cup at a time, mixing in with a wooden spoon, then kneading. Knead until you have a good smooth and flexible bread dough.
[Keep in mind that flour amounts are approximate. Flour varies in absorbency, and your sponge can vary in wetness—much of this is dependent on the temperature and humidity level in the room you are baking, as well as the weather outside. Use your judgment. Treat it like ordinary white or French bread dough. Trust your hands and eyes more than the recipe.]
Let the dough rise in a warm place, in a bowl covered loosely with a towel. Sourdough rises more slowly than yeast bread. Let the dough double in bulk, just like yeast-bread dough. Plan on at least an hour's rising time-- sourdough takes much longer than yeast-dough. And the old standby works here too - when a finger pressed into the top of the dough creates a pit that doesn't "heal" (spring back), your dough has risen enough.
Punch the dough down and knead it a little more. Make a loaf and place it on a stoneware or glass baking sheet. (If you use a glass or even a metal baking sheet, be sure to grease it.) A light dusting of cornmeal on the baking sheet can be a nice addition to your bread. Slit the top to allow the dough to rise better. Cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
DO NOT PRE-HEAT YOUR OVEN. Place the pan with the loaf in your oven, and then turn your oven to 350F. Bake the bread for about 30-45 minutes. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel. Allow it to cool for an hour before slicing.
NOTE: Depending on the weather and humidity where you are at, it is sometimes necessary to have water below the bread when rising and when baking. You'll have to assess the situation on an individual basis. Sometimes water is needed when rising, but not when baking, sometimes only through part of the baking time. As you work with sourdough, you'll learn what you need to look out for and do.
Enjoy! Sourdough is a wonderful, healthy addition to the diet! It's a great money saver too.
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