Wheat bread with not strained whey

Category: Yeast bread
Wheat bread with not strained whey

Ingredients

Dough:
Serum, not strained 655 g
Wheat flour (I have a general purpose) 655 g
Dry yeast (Saf-moment) 4 g
Dough:
Dough all
Wheat flour (I have a general purpose) 300 g
Vegetable oil 50 g
Sugar 2 tbsp. l.
Salt 2 tsp

Cooking method

  • Unstrained whey is formed when curd is boiled. I cook according to this recipe.

  • Natural curd from sour milk (Omela)

  • For dough, mix whey with flour and yeast. Leave at room temperature for 4 hours. The second time I had a dough for 7 hours.
  • For the dough, add all the ingredients to the dough and knead into a soft, elastic dough. Kneading in Ankarsrum for 10 minutes at medium-high speed. At first, the dough will seem thin, you don't need to add flour. By the end of kneading, the dough will become smooth.
  • Fold the dough in an envelope, place in a greased container. You can see what an airy dough with bubbles.
  • Wheat bread with not strained whey
  • Leave the dough in a warm place for 30 minutes, then knead the dough, fold it again and leave for 30 minutes. The total fermentation time is 1 hour. The far right photo shows the dough at the end of fermentation.
  • Then divide the dough into 2 parts depending on your shape. I divided by 680 g (for a rectangular shape) and 1050 (for a square shape)
  • Put the dough into molds. oiled, cover with bags, leave in a warm place for 1 hour.
  • Sprinkle the preforms with water before baking.
  • Place in a cold oven. turn on 220C. Bake until lightly browned, then lower the temperature to 200C and bake until tender. The total time depends on your oven. I have 40 minutes.
  • Cool on a wire rack.
  • Wheat bread with not strained whey
  • It is impossible to cut, only break.)
  • Wheat bread with not strained whey
  • Wheat bread with not strained whey
  • Wheat bread with not strained whey
  • If you add 280 g of whole grain flour to the dough instead of 300 g of wheat flour. then the bread will turn out to be healthier and just as tender and even more flavorful.
  • Wheat bread with not strained whey
  • Wheat bread with not strained whey
  • Wheat bread with not strained whey
  • The softest crumb. When pressed, it is completely compressed, and then restored.
  • Wheat bread with not strained whey
  • In general, today this is my best bread!) I highly recommend it!

The dish is designed for

For 2 breads, weighing 625 g and 900 g

Trishka
Plague bread, I can smell it!
The crumb is lovely!
Omela
Ksyusha, Thank you! The bread is very tasty. Like Easter cake !!!
Albina
Quote: Omela
The bread is very tasty. Like Easter cake !!!

🔗
Omela
Albina, Thank you!
Natazum
Omela, And how to adapt all this for a bread machine ...
Omela
Natazum, reduce the ingredients proportionally in accordance with the capabilities of your HP. What is your maximum flour weight? If 500 g, then you need to take 400, it grows very much in volume during baking.
Sneg6
Omela, Ksyusha, uuuh what bread! Be sure to bake it as soon as the whey appears. Thanks for the recipe!
Yuri198
I also do it with paneer serums. The bread is more fluffy with the same amount of ingredients. I also do it on meat (it was pork) broth, it's also delicious. In a bread maker.
Omela
Sneg6, Olya, thank you! Be sure to try!

Yuri198, Yuri, I have baked with whey before, but I have never had such a result. I think it was the fact that the serum was not strained. And second, that the dough for all the liquid. Before, I always did about 1/3 of the test.
Deva
Mistletoe, beauty, not bread. And we are addicted to your "Syabryna" Wheat Bread. Today I have baked it for the fifth time. The next one will be this one.
Omela
Quote: Deva
addicted to your "Syabryna" Wheat Bread
Deva, Lena, thank you! : rose: Good bread too!

And this recipe was born spontaneously. I started making cottage cheese, it's a pity to pour out the whey. Plus, I had to urgently leave, and I needed bread in the evening, so I kneaded all the dough. I myself did not expect it to turn out this way.)
Crochet
Quote: Omela
this is my best bread today!)

I read that right, bake for everyone ?!

Ksyu, shiiiiikaaaary bread !!!

I ought to push myself towards this ...

Serum bottled sea) I completely stopped buying store cottage cheese), we have almost all indigestible but transparent ...

And transparent, in this recipe, as I understood, not quite the coat ... not even at all the same ...

Next time I'll make cottage cheese according to your recipe, then let's start !!!
Kras-Vlas
Ksyusha, the bread is very good !!!
I will definitely try, I really like bread on whey (there is a lot of whey)!
Gorgeous avatar!
ninza
Ksyusha, what are you clever! Well, I just don't have words. You can do everything!!!!! Tell me, will hop sourdough produce such bread?
Zhannptica
For a long time I want to bake bread only from general-purpose flour, but for some reason my hands always reach out to add something. The crumb is very beautiful. Apparently the moment has come!
Omela
Crochet, Kras-Vlas, ninza, Zhannpticathank you girls!

Quote: Krosh
And transparent, in this recipe, as I understand it, is not quite the coat
Kroshik, Don't .. you can add cottage cheese to the transparent one (I don't know how much) to add fat content.

Quote: ninza
and hop sourdough such bread will turn out?
Nina ... I really don't even know .. the bread will work out anyway, but you have to think ... with the sourdough you will get the whey diluted with water .. but you can try it anyway!
Helen
And I need to buy more general-purpose flour ...
Omela
Elena, flour can be used all. I'm just buying a general purpose one for added value!
Deva
Mistletoe, as promised, I baked bread. Very tasty, and very ruddy (the oven in my country house is not very good). I decided to make half a portion (I usually bake it for 400 grams of flour), and I ate it almost immediately. So I put another half portion.

Wheat bread with not strained whey

Wheat bread with not strained whey

I thought it tasted similar to Apollonia Poilane's Le pain de mie anglo-sachon Soft Bread, but my husband says it's not very similar. Looked at the recipe, yes .. completely different. In short, now I will have this oven. Bakla, naturally, with CM and added a little cottage cheese to the whey

Omela
Deva, Elena, gorgeous bread !!! How glad I am that I liked it !!!
Crochet
Quote: Omela
Leave at room temperature for 4 hours. The second time I had the dough for 7 hours

Xun, on a 7-hour dough is better, right?
Omela
Kroshik, I did it so by accident, I left, I thought it was quick, but I was late. If the bread was the same, it would be possible to compare, but the second was with tsz flour. It turned out not worse, and more fragrant.)
Crochet
Yeah), that is, in principle, you can start with a 4-hour dough ...

Thank you, my dear !!!
Omela
And sho ??? And de ??
Crochet
Wait you Mankin pancakes not finished yet ...

Ksyu, my question is ripe ...

You cut the dough into buns, right?

But, as I understand it, you can and no show off simply slap put a piece of dough in a mold ...

Based on your experience, which one is better: buns or one shmat a piece?

There is a difference ?
Omela
Quote: Krosh
how is it better: buns or one piece of shmat?

There is a difference ?
I like the bar better. There is more crumb and it is softer. The buns are drier.) I cut the buns, because the shape is square, I have not figured out how else to shape it. And in a rectangular treasure roll.
Galina Byko
Ksyusha thanks for the recipe!
Can fresh yeast (live) be used ???
Omela
Galina Byko, Galya, of course you can. You need to take 3 times more. Although, if the yeast is very reactive, then a smaller one can be. I just read that Record yeast, in my opinion, is very thermonuclear.
Galina Byko
Thank you!!!
Galina Byko
My dough is worth it. at 13 00 it will be ready.
Ksyusha did not understand. and we add whole grain flour to dough or dough ???
Omela
Quote: Omela
If you add 280 g of whole grain flour to the dough instead of 300 g of wheat flour.
Galya, dough with flour. Good luck!
Sedne
I now have a lot of serum, so I want to do it on the weekend, but half the norm, a lot is complete for us.
Galina Byko
Thank you! I got it.
Omela
Quote: Sedne
I have a lot of serum now,
Svetlana, serum is not strained. If yours is clean, add curd.
Sedne
Omela, not filtered, like, from cottage cheese. But I don't really understand very well what it means not strained, I weighed the cottage cheese onto cheesecloth, does it turn out not strained? On you, if possible
Galina Byko
🔗
Here is my bread !!!!
The truth is not as full of holes as yours. but delicious. fragrant and fluffy!
Thanks for the recipe Ksyusha !!!
Omela
Galya, what are you! Awesome cut !!! Glad. that everything worked out and liked it!

Quote: Sedne
But I don't really understand very well what it means not strained, I weighed the cottage cheese onto cheesecloth, does it turn out not strained?
Svetlana, not strained, it is with the remains of cottage cheese. In the recipe for cooking cottage cheese, she showed:
Wheat bread with not strained whey

If after straining the curd. then it is transparent, like this:
Wheat bread with not strained whey

You need to add cottage cheese to it.
Sedne
Omela, and how much cottage cheese to put? Can I use 1st grade flour?
Omela
Put 30 grams of cottage cheese on half a serving.
Sedne
I could not resist until the weekend, today I put it, but the dough still came out a little bit liquid, but did not add flour, in the form the top was bubbling. Now in the oven, I grew very much that I rested on the heating element (I bake in a mini oven), the top will probably burn. Made from 1 grade flour + whole grain.
Omela
Quote: Sedne
grew up very much
Svetlana, exactly, I also could not believe my eyes, how he began to grow in the oven !! Share your taste experience later.
Sedne
Very tasty bread, the next day it was not, and I said that we had a lot of a full portion, next time I would make a full one.
Omela
Svetlana, glad you liked!
Sedne
Today I put it in, already a full portion, put in 10 grams of fresh yeast, some strong ones, the dough rose very quickly, I'll put it in gr 6 times.
Omela
Svetlana, I also have this bread in my favorites.
Albina
Ksyusha, put this bread in the HP half a portion. Everything from start to finish was done by cute HP. Cools down.
Omela
Albina, we are waiting for impressions.
Albina
Have already tried In the morning with pleasure we ate a sandwich with butter and cr. caviar. Naturally, she did not voice her "experiments" to anyone. The bread is wonderful 🔗
Omela
Albina, glad you liked!

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