If there is a lot of whey when making cheese, I also use it to bake a wholsesome bread. This multigrain bread is beautifully juicy and the dark beet syrup not only gives it a nice colour, it also gives it a good taste. Depending on how hearty you like the bread, you can grind the multigrain mixture coarser or finer.
200 grams six-grain mixture (spelt, wheat, rye, barley, oats and millet), ground
800 grams wholemeal spelt flour750 milliliters of whey
3 tablespoons dark beet syrup
1 cube of fresh yeast, organic
1 tablespoon sea salt
1 handful of seeds, mixed
1. Grind the multigrain mixture as desired.
2. Add the whole spelt flour.
3. Slightly heat the whey on the stove, add the beet syrup and yeast and mix well.
4. Make a well in the flour.
5. Stir in some of the liquid.
6. Spread the salt on the edge.
7. Mix everything together with a wooden spoon until the dough separates from the side of the bowl.
8. Let the dough rest for 2 hours.
9. Finally knead briefly and place in a greased loaf tin.
10. Let it rest in it for another 30 minutes.
11. Brush the bread with salted water and sprinkle with mixed seeds if necessary.
12. First bake for 20 minutes at 220 °C, then for 40 minutes at 190 °C
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