“Bread is the warmest, kindest of all words. Write it always with a capital letter, like your own name.” –from a Café sign
If one desires creamy, dense bread in a great colour, one needs to search no further: the secret is liquid whey.
“If bread is the first necessity of life, recreation is a close second.” – Edward Bellamy
The term “whey” refers to milk serum, which is the liquid by-product produced during the curdling of milk. A whey protein ingredient improves blood vessel function in healthy individuals, reports a new randomized study. Two weeks of supplementation resulted in a 1.5 percent improvement in blood flow. According to the researchers, the whey protein-derived ingredients may work via an angiotensin converting enzyme (ACE)-inhibitory activity, thereby improving blood flow and blood pressure. Whey protein is a complete protein source, which denotes that it contains all 9 of the essential amino acids. In contrast to casein protein, whey protein remains readily soluble in liquid environments and over varying pH ranges.
The high protein content of whey may promote more rapid browning in baked goods. Monitor the last few minutes of baking time for browning and adjust as needed.
250 ml water (or whey)
300 gr white bread or kamut flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons yeast
Put the whey, sugar and yeast into a bowl and let it sit for 5 minutes. After 5 minutes, stir it all up so the sugar and yeast dissolves. In another bowl, mix together the flour and salt then mix it into the yeast mixture. Knead until it’s nice and elastic. Cover with a damp towel and let it rise until doubled in size, about an hour and a half. It could take anywhere from 30 minutes to 2 hours depending on how bread is made, the humidity, the temperature, etc. It’s ready when the indent stays when gently poked. Punch the dough down and roll it out into a rectangle. Cut it in half. Roll the dough up tightly starting from the non-straight edge, pounding out any air bubbles. Take a very sharp knife or razor blade and slash diagonally about two inches apart. Or you can make one long vertical slash. Cover them with a damp towel and let rise about 30-50 minutes until doubled in size. Preheat oven to 200-220 degrees C. Bake for 20-40 minutes, until it’s golden brown.
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”- M. F. K. Fisher