If you make your own yogurt you probably have a lot of left over whey.

We like to find new ways to use all of the whey in the back of the fridge and homemade bread is one of our favorites.

After I strain homemade yogurt (to make yogurt cheese or Greek yogurt) I just pour the whey into mason jars and stick it in the fridge.  It will keep in there for a couple of weeks.

It can be used for soaking whole grains, in baked goods or in bread recipes.

This is our loaf of Spelt Honey Bread.  This is a wonderful bread for sandwiches or toast.  You could also use whole wheat flour or a mix of two different flours.  If you already have a favorite homemade bread recipe, you can substitute whey for the water in the recipe.

Spelt Honey Bread Recipe

Ingredients:

2 cups of warm whey

2/3 cup honey or sugar

1 1/2 tablespoon active dry yeast

1 1/2 teaspoon salt

1/4 cup melted butter

6 cups soaked flour or mix of flours (spelt and wheat both work well)

1 tablespoon ground flax seeds (optional)

1/2 cup sprouted wheat berries (optional)

Directions:

First clear all of the toys and crayons away from the front of the oven  :  )

Once you have located your oven, preheat it to 350 degrees.

Heat the whey slightly, then whisk in a couple of spoons of honey or sugar.  Then add two teaspoon active dry yeast and let it rest for about 10 minutes, until the mixture is foamy.
Add in salt, flour and melted butter mixing all of the ingredients to make a soft dough.  Add some more flour so that you are able to knead the dough.

Knead the dough for about 4 minutes until it is smooth and elastic.  Place the dough in an oiled bowl, cover with a dish towel and let it rise for 2 hours, until it is double in size.

Gently deflate the dough.  Knead for a few minutes.  Divide in half and place two loaves (or rolls) on a baking sheet.  Let the bread proof or puff up a bit (about 10 minutes) before placing it in the oven.

Bake for about 20 minutes or until bread sounds hollow.

Remove the loaves and let them cool for at least an hour before slicing.  We sliced ours up and made the best tuna fish sandwiches in the world.

We put some cultured ginger carrots on our sandwiches and it was so yummy.  I really wished I had some lacto-fermented relish or pickles…that will have to be the next thing I try.

Now, that’s a good idea: tuna sandwichs with lacto-fermented pickles, lacto-fermented ginger carrots, yogurt instead of mayonnaise and whey bread…that would be amazing!

Let me know if you try the recipe or if you have your own great recipe.  You can share it on my facebook page.

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