Thursday, February 9, 2012

Whole Wheat Multigrain Bread using Yogurt Whey

I made this week's bread with yogurt whey from my yogurt recipe, all whole wheat flour, and substituting olive oil for the butter.  It turned out great!  Here is the updated ingredient ratios if you have some yogurt whey to use (the process is the same as in the original multigrain bread recipe):

Based on 22 slices per loaf
1 1/4 c. seven-grain hot cereal mix 
1 1/2 c. boiling water plus 1 c. yogurt whey
1/4 c. honey
1/4 c. olive oil
2 1/2 t. instant yeast
4 1/2 c. whole wheat flour or white whole wheat flour
1 T. table salt

There you have it.  The calories are the same as the original recipe, but you get a little more bang for your buck with added protein from the yogurt whey, harder for your body to break down because of the whole wheat, and a better kind of fat from the olive oil.

No comments:

Post a Comment

Thanks for commenting on my blog, I love to hear words of encouragement, experiences with using my recipes, and ways they could be improved. Keep em' coming!