June 2, 2010 janicebakes 0Comment
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5 from 2 votes

No-Knead Whey Bread in Dutch Oven

Just 5 minutes to make the dough and 25 mins to bake! An easy way to make use of leftover whey from Instant Pot yogurt. Recipe adapted from https://delishably.com/.
Servings: 1 loaf


  • 2 cups whey warmed
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet active dry yeast (8g)
  • 3 cups bread flour (or all purpose/whole wheat flour)


Preparing the dough

  • Dissolve 1 tbsp sugar, 1 tsp salt and 1 packet of yeast (8g) in the warmed whey.
  • In a large bowl, combine the whey mixture and 3 cups of flour.
  • Cover the bowl with a towel or saran wrap, and let the dough rise for 2 hours (or overnight in fridge).

Baking Instructions

  • When the dough has doubled in size, place an oiled dutch oven with lid in the oven and preheat oven to 450F.
  • Turn the dough onto a well-floured surface or parchment paper. Pull 4 sides of the dough into the center, and then flip the dough upside down so the seams are underneath and the dough is rounded on top. (Alternative: Turn dough within the bowl and shape into a ball)
  • Once oven has been preheated, remove the dutch oven and lightly flour the pot. Place the dough seam side down into the pot. Lightly flour and make a few cuts in the top of the loaf.
  • Bake for 25-30 min covered, and then bake for 5 mins uncovered or until the loaf is medium-dark brown. The loaf will sound hollow when you knock on the top.

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