Whey-Out Whole Wheat Bread

By KimberlyB

Ingredients

• 1 pkg yeast
• 2 1/2 c warm liquid whey (105')
• 2/3 c dry milk
• 1/2 c honey
• 2 tsp coarse kosher salt
• 4 TBS melted butter
• 4 c (approximately) white unbleached flour
• 3 1/2 c (approximately) whole wheat flour

Preparation

Step 1

1. In a large mixing bowl, proof yeast in warm whey.
2. Whisk in dry milk, honey, salt, and melted butter.
3. Whisk in, 1 cup at a time, 3 c of white unbleached flour.
4. By this time the dough should be starting to get fairly stiff.
5. Using the dough hooks of an electric mixer, mix in the whole wheat flour about 1/4 c at a time until the dough starts to come away from the sides of the bowl.
6. Using a large spoon or spatula, mix in white unbleached flour until the dough starts to lose some of its stickiness.
7. Turn the dough out onto a floured surface and knead until the dough is soft, smooth, and not sticky.
8. Put the dough in a large buttered bowl, cover, and let rise in a warm place until doubled in size (about an hour).
9. After the dough has risen, punch it down and turn it out onto a floured surface.
10. Cut the dough in half and shape into two loaves.
11. Place loaves into buttered 8.5 x 4.5 x 2.5" loaf pans.
12. Cover loaves with a light towl and let rise until they are about 1" over the top of the pans.
13. Bake in a preheated oven at 375' for about 45 minutes. Cover loosely with foil after about 25 minutes to keep the tops from getting too brown.
14. Remove from pans and cool on racks immediately upon removing from oven.
15. cool completely before putting into plastic bags.