Whey Loaf

March 12, 2015

Egg cheese is a traditional Finnish banquet delicacy, which I make every Christmas. In the summer, it's even better with a lift of fresh herbs. 

I use the whey left over from making cheese as the liquid for my bread doughs, because I hate to see it go to waste. But, it's impossible to use all of it right away. I usually end up freezing the whey in 5 and 7,5 dl containers. The smaller one is for rolls and the larger one for two loaves.

This is one of my regular recipes, which I remember well because of repeating twos.  

This dough needs only one rise. Once you make the dough, shape it and put it right in the tins to rise. You don't have to rise the dough after kneading, because you use the bread tins and therefore the dough don't need excellent handleability.

2 loaves

7,5 dl (750 g) whey (or water)
25 g fresh yeast
2 tsp salt
2 tsp sugar
2 tsp anise seeds
2 tsp fennel seeds
2 tbsp oil
20 dl (1300 g) wheat flour

Stir the yeast, salt, sugar, ground seeds and oil into the cold water. Mix in the flour. Knead the dough for 8–10 minutes until it's smooth and feels bouncy and elastic. 

Divide the dough into two, roughly even halves. Shape the pieces into loaves and place in the oiled tins. Cover the breads with a cloth and let them rise at room temperature for 60 to 90 minutes, depending on how warm your kitchen is.

Preheat the oven to 200°C. Bake for 30 minutes. 

Cover with a cloth and let them cool on a wire rack.

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