Proving that the yogurt possibilities are endless, Maple Hill, our partner producing 100% grass-fed organic dairy, has shared their recipe for using yogurt whey (made from their yogurt) to whip up a hearty loaf of bread. Find out how after the jump.
To make your yogurt whey, you simply strain your Maple Hill creamline yogurt overnight in a colander—it adds a delicious sourdough-like tang to your loaf. Once you’ve strained out all of the whey, the leftover yogurt in the colander is extra thick and creamy, so you can snack on that while you wait for your bread to bake. Yum!
1 quart Maple Hill Creamery Plain Creamline Yogurt
2 cups einkorn flour (or all-purpose flour)
1 cup rye flour (or all-purpose flour)
1/2 teaspoon fresh or 1/4 teaspoon dry yeast
1.5 teaspoons sea salt
1/2 cup filtered water
1 cup whey (see first step below)
What To Do:
1. Line a colander with cheesecloth or a double layer of paper towels. Stir your yogurt, and then pour entire container into colander, and set over a mixing bowl to strain in the refrigerator for 4-6 hours (or overnight). Keep one cup of strained whey for the bread. The rest can be used in a smoothie!
2. In a large mixing bowl, mix together the flours, salt, yeast, whey, and water until a rough dough comes together. Cover loosely with plastic and a kitchen towel, and put in a warm place for at least 12 or up to 24 hours. Dough will double in size and develop bubbles on surface.
3. Three hours before you want to have hot bread, place a sheet of parchment paper onto a cutting board, and flour generously. Using a rubber spatula, scrape dough onto parchment. Warning: the dough will be sticky! Flour your hands and fold and pat bread into a round. Generously flour the top and cover with more parchment and a towel. Let dough rest for 1.5 hours.
4. Set oven to 475° and place 6-8 quart Dutch oven (with lid on) in oven for 40 minutes. Uncover dough and fold a couple times to form into a loose ball with a seam on top (don’t worry about shaping it carefully!).
5. Remove Dutch oven (be careful—it will be very hot!) and remove lid. Working quickly, lift parchment paper with dough on it and place in Dutch oven. Replace lid and put back in the oven for 30 minutes.
6. Remove lid and continue baking until bread is a deep golden color. Remove from oven and cool for at least 10 minutes before attempting to cut (you will need a good bread knife). Keep leftover bread at room temperature for 1-2 days, wrapped tightly in foil or in plastic. Bread softens considerably when placed in a warm toaster oven or microwaved for 20 seconds.