Whey Bread

Homemade wheat bread with whey combines the tenderness and porosity of airy dough, thin crust, magical aroma and pleasant taste. It is great for both sweet and savory sandwiches and sandwiches, although it can be easily served with first courses.

From the specified amount of ingredients used, 1 huge, 2 medium, or 4 small loaves are obtained. Moreover, this white bread can be baked both in molds and in a hearth, that is, on a baking sheet. You can buy whey for making this wheat bread at the store, but it's easier to make homemade cottage cheese - at the end you will have 2 wonderful and necessary products.

Ingredients

• Wheat flour of the highest grade (550 grams)
• Milk whey (230 milliliters)
• Chicken eggs (2 pieces)
• SugarSugar(2 tablespoons)
• Vegetable oilVegetable oil(2 tablespoons)
• Cooking Salt Cooking Salt(1.5 teaspoons)
• Fast acting yeast Fast acting yeast(1 teaspoon)

Directions

1. To make white bread on whey, we need the following products: wheat flour (I have the highest grade, but you can take the first one - then you will have to slightly adjust its amount according to the recipe), whey, medium-sized chicken eggs, vegetable (I use sunflower) oil odorless, sugar, salt and yeast. By the way, do not buy fast-acting yeast - dry (the same amount) or pressed (9-10 grams) are perfect. How to work with the latter is shown in a detailed step-by-step recipe for whey yeast dough. All products for making wheat bread are at room temperature.
2. Sift wheat flour (preferably twice) into dishes suitable for kneading and fermenting dough. Thanks to this technique, the flour will not only be saturated with oxygen, but also possible debris will go away.
3. Pour granulated sugar, fast-acting yeast and salt (preferably finely ground) to the flour. Mix everything thoroughly with a fork or spoon so that all dry ingredients are evenly distributed throughout the mixture.
4. We make a hole in the flour and pour lukewarm whey into it. The liquid should never be hot, otherwise you just boil the yeast and it will die.
5. Then we break a couple of chicken eggs (45-50 grams each) into a bowl.
6. At the beginning of kneading yeast dough, you can simply stir all the products with a fork, spoon or hand so that the flour is moistened by absorbing the liquid. With a bread maker or dough mixer, the kneading process is greatly simplified and your work is minimized. Add vegetable oil and knead the dough.
7. You need to knead the dough for a rather long time (at least 10, and preferably 15 minutes) and intensively. The electric assistant will cope for about 7 minutes. As a result, the yeast dough should become completely homogeneous, smooth, very soft and tender, slightly sticky. Round the dough and put it in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no homemade whey bread.
8. In about an hour (time is a relative term, it may take more or less) the yeast dough will grow up perfectly, increasing in volume by a factor of 3. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
9. We do a light kneading, releasing gas, re-round the dough and return to heat for about an hour.
10. During this time, the yeast dough will once again rise very well, become even more tender and fluffy.
11. Let's move on to cutting and shaping the future wheat bread. Whether to sprinkle the work surface with flour or not is up to you. I didn't need flour to shape the blanks. We spread the dough on the table and divide it into as many parts as you plan to make loaves. I baked 4 small loaves, so I divided the dough into 4 equal (using a kitchen scale) portions. I will show further on the example of two.
12. We take one piece and gently knead it with our palms on the working surface. Lightly dust the fingers with flour, as the dough is very tender and a little sticky. If your hands are not comfortable for you, you can use a rolling pin.
13. We fold the layer into a rather dense roll. After each turn, be sure to press the roller against the layer, so that later there are no voids in the finished bread (that is, large air bubbles).
14. Do not forget to pinch the seam.
15. Then we slightly flatten the roll with our palm and roll it across. Here is a roll of dough that you should get. In total, I made 4 rolls according to the number of dough pieces.
16. Now we put the blanks in a baking dish / mold, which we grease with a small amount of vegetable oil. I also did not indicate it in the ingredients - literally a tablespoon is enough for the entire amount of dough. Here I use my favorite cute little loaf molds. You can bake wheat bread on whey in any form suitable for its volume, but keep in mind that the dough will grow three times, or maybe four times during baking. Cover the workpiece with a towel or cling film and leave to distance for 40 minutes. Time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we heat the oven (180 degrees).
17. When the workpiece has doubled or slightly more, you can put the future white bread in a preheated oven at the middle level. In my oven, I only use bottom heating. If you wish, you can grease the workpieces with milk or an egg, but the dough will blush beautifully without these manipulations.
18. We bake wheat bread in whey at 180 degrees for about 40 minutes. If you bake it in the form of a large loaf, it will take a little more time - focus on the appearance of the product and the nature of your oven. As you can see, the baked goods have grown a lot and have browned perfectly. On the one hand, the loaf was even torn - probably the heating is stronger there.
19. We take out the finished loaves from the molds, cool them down and enjoy fresh, fragrant, tender pastries. By the way, it is so good when it is still warm that it will hardly have time to cool down completely. But, as you know, you cannot eat hot and even warm bread, so be patient.
20. Homemade wheat bread with whey combines the tenderness and porosity of airy dough, thin crust, magical aroma and pleasant taste. It is great for both sweet and savory sandwiches and sandwiches, although it can be easily served with first courses. Cook for health, friends!