Brittany has been an online writer for over seven years. Her articles often focus on cooking and DIY projects.
I have a dilemma: I like to eat healthy but I’m on a budget. We all know how expensive groceries can be, especially if you’re trying to eat well! I have found a couple of ways to save money while eating right by buying both fresh and frozen fruits and vegetables, purchasing the store brand rather than the brand-name, and buying foods that I use often—like rice and beans—in bulk. I’ve even started buying big bags of dried beans and using them to make my own refritos, hummus, and other low-calorie, highly nutritious spreads and dips.
I also purchase plain low- or nonfat yogurt, then strain it for a few hours with cheesecloth to make Greek-style yogurt. I love the thick, creamy consistency of Greek yogurt; plus, Greek-style yogurt contains double the protein of regular yogurt, so it is an excellent addition to any healthy menu.
Straining my own yogurt presents one problem, however: the process yields several cups of leftover whey. I feel guilty throwing the whey away. After all, I’m trying to save money and avoid wasting food, aren’t I? But what is there to do with all that whey?
Then it hit me: bread. I absolutely love homemade bread; there’s nothing better than a fresh, crusty loaf, hot from the oven, to serve alongside soups, pastas, and salads, or to use in assembling a tasty, healthful sandwich. Replacing the water in a homemade bread recipe with whey gives the bread added protein and a soft, chewy texture. It's absolutely delicious.
So, I decided to use the leftover whey to make a loaf of homemade bread. This rustic round loaf of crusty brown bread is super healthy and delicious, but best of all—it’s quick, easy, and cheap! In fact, this recipe calls for only five ingredients that you already have in your pantry at home.
Cook Time (Includes Rising, Pre-Heating, and Baking Times)
|Prep time||Cook time||Ready in||Yields|
2 hours 30 min
2 hours 50 min
1 round loaf (approximately 12 slices)
What You'll Need
- 2 cups whey*, warmed
- 1 packet dry active yeast
- 1 Tbsp. sugar
- 1 tsp. salt
- 3 cups whole wheat flour**
How to Make It
- In a large bowl, dissolve 1 tablespoon of sugar into the whey. Add the teaspoon of salt and the packet of yeast. You do not need to wait until the yeast activates; just add the 3 cups of whole wheat flour to this mixture.
- Gently mix your ingredients with a wooden spoon until just combined. The flour will be wet and sticky. Do not knead the dough at this point. Simply cover the bowl with a dampened dishtowel and let the dough rise for about 2 hours.
- When the dough has just about doubled, rearrange the racks in your oven so that one rack is at the very bottom of the oven, and the other is in the center. Then pre-heat the oven to 450. Place a pizza stone on the center rack (if you don’t have a pizza stone, you can use a baking pan or cookie sheet). Allow the stone to heat up while the oven is pre-heating; I like to give the stone an extra 15–20 minutes in the oven so that it can get nice and hot.
- Meanwhile, turn your dough onto a well-floured surface. Flour your hands and knead the dough into a ball by constantly turning the sides under. Don’t over-knead the dough and don’t worry about making a perfect dough ball. You only need to knead the dough lightly for a minute or two. Place it back in the bowl while your oven and stone are heating up.
- Once your oven is heated, fill a baking pan with 1 cup of water and carefully place it on the bottom rack of your oven. The water will turn into steam which helps your bread retain moisture as it cooks while giving it a crisp, crunchy crust.
- Then, with a sharp knife, make a cross in the center of the top of the dough ball and place the dough on the pizza stone. Bake for about 20 minutes***. Your bread is done when the outside is brown and crusty; if you knock on the top it should sound hollow.
If you want to impart more complex flavors into your bread, consider adding a dash of vanilla, a half-cup of honey, or a teaspoon or two of cinnamon or nutmeg to the dough. You could also make this a savory bread by adding fennel, thyme, basil, or any other herb to the dough. Try lightly brushing the top of the bread with olive oil and sprinkling with Parmesan and rosemary during the last five minutes of baking.
This is an extremely simple recipe that allows you to get creative and tailor the bread to your own tastes!
- You can obtain the 2 cups by straining a 32-ounce container of low-fat plain yogurt. If you do not wish to use whey, you can substitute 2 cups of warm water for the whey.
- You can substitute plain white flour for the whole wheat flour. I like wheat flour because it contains more fiber and protein than white flour; plus, I love the rich, nutty flavor of homemade wheat bread.
- Depending on your oven, cook time will vary. My stove is an electric unit and I find that my cook times are always less than when I was using a gas stove. Check your bread at 20 minutes and if the outside isn’t browned, give it another 5–10 minutes.
There you have it: quick, easy homemade bread that’s good for your health and your budget.
Hot Dang on August 21, 2019:
Hot dang doggy yeehaww this was amazing!!
Kristen on May 17, 2019:
Can I use half or three-quarters whole wheat and half bread flour? Do I have to adjust anything else if I do? I have whey from my most recent batch of yogurt to use! Thank you!
julie on March 15, 2018:
This was delicious! I used whey from yoghurt thickened with lemon juice. I loved it but my husband thought the lemon flavour more suited to a sweet bread. I will make it again soon, thank you!
new to whey on January 27, 2018:
Mad yogurt for the 1st time this week, AND this bread. I did end up using about 4 cups of flour. Was very tasty. Did use my stand mixer with dough hook for initial mixing. Probably ran it for about 4-5 minutes.
ilike2bake on January 20, 2018:
Usually bread recipes follow a 2:1 ratio for dry to liquid. I added 1 1/4 cups more flour. The texture should not be hard, but have quite a bit of give to it. I was using white, not wheat, but most of the comments also found the initial dough recipe was 'too wet'. I'm popping it in the oven now.
sron on November 01, 2017:
Mine is in the oven now. No problem with the dough being too wet. It handled easily and rose beautifully. Can't wait to taste it! So pleased to have something productive to do with the whey from my yogurt-making.
Margareta on October 27, 2017:
I tried this recipe but I added another 3 cups of flour because is was too wet. I modified the recipe by adding ground flaxseed and oat for fibre. Came out good.
Anne on September 20, 2016:
Mine is also very wet and flat how did you shape it? It tastes great.
Lesley on May 29, 2016:
Mine was really, really wet..... I put in more flour, and it was still to wet, I baked it anyway, it looks a bit flat!!!!
Sara on February 22, 2016:
How do you warm the whey? Is the microwave ok?
Camill on October 28, 2015:
When you knWad the bread, how much additional flour do you use. The dough is wetter than I am use to!
Melissa on October 12, 2015:
Can one put the dough in bread pans instead of keeping it round?
Amanda Farr on July 28, 2014:
I'm not sure what I did wrong, but mine was way too sticky to knead after the 2 hours of rising. It did rise, but seemed to fall back to the original sticky blob that it was right after I stirred it up. I just popped the sticky glop onto the pizza stone and now I am hoping for the best! Was my whole wheat flour too weak?
Terry on September 25, 2013:
Mmmm,...love having a practical use for my whey and this tasted great. Tried it with roasted tomatoes and parmesan. In heaven. Thanks for the share.
platinumOwl4 on May 22, 2013:
You can bet I'll return for more bread advice.
Susan Bailey from South Yorkshire, UK on May 10, 2013:
Just love making my own bread. I usually make sourdough bread. Nice hub
Missy Mac from Illinois on May 10, 2013:
I will try this recipe. I would love to make home made bread, but never had a recipe. This looks easy. Thanks
Kevin Peter from Global Citizen on April 29, 2013:
Great hub. A very easy, cheap and healthy recipe. You have described the recipe well with the step by step instructions. Thanks for this hub which is very useful.
Cara on April 16, 2013:
Thanks so much for this reciepe! I can't believe it turned out so perfectly the first try. I'll make this every time now after I make Greek yogurt, there is so much nutrition in whey, it feels so good not pouring it down the drain!
Brittany (author) from Buffalo, NY on March 07, 2013:
Oh no! Yes, if you use water you should use about 1/2 cup to dissolve the sugar and add the yeast, then slowly add water into the dough so that it doesn't get too watery.
A. Bove from New York on March 06, 2013:
:( dough didn't rise at all, I used water instead of whey, dough was very loose with the 2 cups, maybe too much?
A. Bove from New York on March 06, 2013:
Finally have time to make it today! Dough is mixed and rising, very excited. :D
Brittany (author) from Buffalo, NY on March 06, 2013:
Thanks for all your comments! Making bread yourself is time-consuming, but for me, cooking and baking are therapeutic. I don't mind spending a day baking. This recipe isn't as involved as some other breads, either, I don't think, so if you have nothing to do one afternoon you should try it!
harshketu on March 05, 2013:
its really an excellent manner to have a delicious bread making
Daena B. from Wenatchee, WA on March 04, 2013:
This recipe looks amazing and I love the creativity involved in adding leftover yogurt whey. My main problem with making my own bread is that it takes a great deal of time to make. I wish I had a proofing oven to cut down on the hours. I do get into the mood sometimes and "knead" one out, but its not very often. Props to you for not only making bread for yourself, but taking the time to write out a great hub so we can too.
A. Bove from New York on February 28, 2013:
Nice recipe!! I plan on making it tomorrow. I'll let you know how it comes!
devisree from India on February 25, 2013:
Great recipe. I want to make it soon.Thanks for sharing.voted up and pinning.
Brittany (author) from Buffalo, NY on January 28, 2013:
So do I! This bread is really versatile too: I've used it for sandwiches, to dip in pasta sauce, with soup, and for French toast.
Jess Hansen from Mid-West on January 25, 2013:
Yum! I love baking bread...I am going to make this one!
Brittany (author) from Buffalo, NY on January 22, 2013:
Thanks for the comments! Glad the bread worked for you. Baking with wheat can be tricky. No recipe for the hummus here yet but I will post one ASAP!
ExpectGreatThings from Illinois on January 22, 2013:
THis looks delicious! I am also interested in the hummus recipe you mentioned. Have you done a hub for that yet?
hungrymama5 on January 20, 2013:
Super yummy! I was a skeptic...no crazy ingredients I had to run to the mill for and no overnight soaking???? I almost never really like whole wheat homemade bread but I gave it ANOTHER try anyway. This is great and now I have a use for my leftover whey from yogurt making. Thank you!
Thelma Alberts from Germany on December 28, 2012:
Great recipe. It sounds easy to make and I´m sure it´s delicious. Thanks for sharing;-) I´ll try this. Have a Happy New Year 2013!
Ninasvoice from England on December 19, 2012:
Great idea. I love homemade bread. going to have to give this a try! voted up :-)
Brittany (author) from Buffalo, NY on June 01, 2012:
Thanks! Your soup is also linked here. :) I love to add whey to my bread. Like you said, it adds tons of protein—then I don't feel so bad for eating basically the whole loaf. ;)
MrsLMMc from Maryland on May 31, 2012:
I just love baking bread. It destresses you and makes the house smell wonderful. I linked this to my soup. :-)
I also strain my own yogurt, but never thought of adding it to my bread. It would amp up the protein! Great job!
Brittany (author) from Buffalo, NY on May 31, 2012:
Thank you! I hope you have the chance to try it out. It really makes a delicious bread—plus it's so versatile.
Milli from USA on May 31, 2012:
Great recipe for quick and healthy bread recipe. Loved it. Voted up!