When you have lots of whey from making goatcheese- do not throw it away use it for baking bread.
But you have to do this in a 24 hour time radius, otherwise the whey goes bad because it was from fresh milk of the non supermarkt variety.
I love linseed and this time I used the golden kind. For this recipe you will need a bread proofing basket.
500 ml whey or water
120 g golden linseed
250 g whole wheat flour
250 g flour t.405
40 g fresh yeast
2 tsp salt
1 tsp honey
10 g baking malt
One hour before baking heat up the liquid short before boiling and dump in the linseed, take off the hob and cover with a lid and let it stand 60 minutes.
Put that into a kitchen machine and add the rest of the ingredients and knead a soft dough. Rest in the bowl covered with a tea towel for 30 minutes.
Use a bread proofing basket and flour that very well, get a good flour on the sides too.
Dump in the dough, do not press it down, cover with the tea towel and let it sit 30 minutes.
Preheat the oven at 200 C us a baking sheet or a baking stone.
Turn over the baket onto the baking sheet and bake 60 minutes or until the bottom sounds hollow.