Whey Good Bread Recipe Your Friends Will Rave About! (2024)

FAQs

What does whey protein do to bread? ›

Whey-based ingredients in bread can enhance crust browning, improve crisping qualities, enhance crumb structure, and has the potential to slow the staling of bread, thus increasing shelf-life and enhancing bread flavor.

For those who don't know, lembas is a special bread made by the elves of the Lord of the Rings series. It's shaped into thin cakes and because of its filling nature it's usually used for sustenance on long journeys. Generally wrapped in Mallorn leaves, not much else is known about the ingredients.

Lembas bread, the magical Elven food, sustains the Fellowship on their arduous journey. Here's what Tolkien tells us about lembas: "the food was mostly in the form of very thin cakes, made of meal that was baked a light brown on the outside, and inside was the colour of cream."

Using the 1:1:1 ratio you can replace water with whey.

Although you can replace part of the flour with protein powder, you should never replace more than ⅓ of the flour with protein powder. Ideally, you should be aiming to replace just ¼ of the flour with protein. Anything above will get you a dry texture.

Lembas, also called Elven bread or Waybread in the Common Speech, was a special travel-food made by the Elves.

In Middle Earth, lembas, which translated into English from the Elvish language means “waybread,” is the Elves' choice for food for their journeys.

A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones . . . 'And raspberry jam and apple-tart,' said Bifur. 'And mince-pies and cheese,' said Bofur. 'And pork-pie and salad,' said Bombur.

Rye, in particular, was used for making sour dough bread – a coarse bread, quite similar to today's Danish rye bread. At this time wheat was a rare cereal crop and a luxury product preserved for the rich. Flat breads were also baked.

What did Peter Jackson use for lembas bread? ›

Found the answer: "director Peter Jackson notes that the prop lembas used in the trilogy was a sort of unsweetened shortbread."

Fairy bread is sliced white bread spread with butter or margarine and covered with "Hundreds and Thousands", often served at children's parties in Australia and New Zealand. It is typically cut into triangles.

Buttermilk is the aqueous phase released during the churning of cream in butter production. In terms of ash and lactose content, buttermilk is similar to whey, but contains much higher amounts of proteins (16) (Table 1 (3, 17)). However, they largely differ in terms of lipid fractions.

Make the batter or dough as thick as you think it should be – e.g., pancakes; you know what pancake batter looks like. Or scones; you know scone dough should be thick enough to shape and cut. Always start with a smaller amount of whey. Then, if necessary, add more – since it's impossible to add less!

Protein powder's ability to dissolve into liquids can be compromised when exposed to too high a temperature. So, boiling can cause the protein to coagulate or form clumps, resulting in something that resembles Mountain Dew sitting atop a lumpy sludge. It may look off-putting, but the nutrients are still there.

The answer is that it's easier than you think. Whey protein is based on milk and can be treated as a basic ingredient in your stock cupboard – much like flour. It will go well in both cold and hot dishes (its healthy nutrients are not damaged by heating) – and both in savoury and sweet cooking.

Whey concentrate is generally good for baking, depending on the rest of the ingredients in the recipe. In cake or bread, whey typically needs other dry ingredients or carbs to offset its protein content (for example this protein cake and this protein bread).

Another way to think about it: the higher the protein content, the “stronger” the flour. The proteins in flour are what give bread dough its extensibility and elasticity.

Quality whey protein powder has a nice fine grind, but it doesn't absorb moisture well enough to be used alone in baked goods. For chewy-gooey brownies and moist cake-like textures, you'll want to substitute just a third of the flour for 1 scoop of protein powder.