Didn’t really follow a recipe for this bread because I have made it a dozen or so times and I am too lazy to measure out ingredients. It is similar to Susan’s farmhouse white bread recipe except I used half wheat flour and whey instead of milk or water, olive oil instead of canola and I do a quarter of the recipe. As you know I have been using whey for everything except the baby’s bottle.
approximate ingredients
2-3 cups of flour
Package of bread yeast
2-3 tablespoons of sugar (to your taste)
1 cup of whey
2 tablespoons of oil
Dash of salt
So that leaves it a little up to tossing half the flour into a bowl adding yeast, salt and sugar, mixing, adding whey and stirring to get a sticky dough that I let rise up a bit. Then I keep adding flour to until it just comes off the edge of the mixing bowl and knead it with the dough hook for a few minutes. Coat it in a couple of tablespoons of olive oil and put in a sunny place with a tea towel for two hours. Once it has doubled, I put the dough on a floured surface and cut pieces off into rolls. Under that towel again to double again before baking in a hot oven for 20 odd minutes and we are rolling!
That is my basic recipe. A lot of times I add honey instead of sugar and sprouted grains and or soaked grains like spelt, barley, flaxseeds, oats (even leftover cereal goes in there). When I have sour dough starter, I’ll add some of that too. Though my husband is not a big fan of sourdough but he loved the one with honey and flaxseeds. If I am feeling decorative, I’ll cut the top of the loaf with a sharp knife.
Tags: honey, milk, oats
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