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).
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.