Bread with Whey

1. Dissolve the yeast in the whey together with the sugar.
2. Leave the starter to bubble up lightly.
3. Add the starter, salt, margarine and water to the flour.
4. Knead an elastic dough, kneading for at least 15 minutes.
5. Transfer to an oiled bowl and cover.
6. Leave in a warm place for 60-90 minutes; the dough should double in volume.
7. Shape the risen dough into a ball and leave for 15 minutes, covered with a cloth.
8. Then form a round loaf, leaving the seam up.
9. Dust with flour and cover with a cloth.
10. Leave for 40-50 minutes to rise a third time.
11. Transfer to a baking tray, turning it upside down.
12. Make two deep diagonal cuts on top with a knife.
13. Moisten the bread with water.
14. Bake in a preheated oven at 200-210°C for 20-25 minutes.

Notes: In this recipe the liquid from the yogurt, obtained when draining it (for strained yogurt), was used. Whey is a by-product of milk obtained during the production of cheese or kashkaval. It has relatively low nutritional value but is nonetheless quite beneficial thanks to its high calcium content. In 100 ml of whey there is about 0.28 g protein, 0.22 g fat and quite a lot of sugars — 4.64 g. Whey is easily absorbed by the body, stimulates the appetite and aids digestion. It is a particularly suitable drink during acute infectious diseases, in the recovery stage after exhausting illnesses and operations, and as a cooling and refreshing drink. Like buttermilk, whey has a mild laxative and diuretic effect.