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):
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| Based on 22 slices per loaf |
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.
