Kitchen Herbs Whey Bread

Flour and salt in a wide shape. Form a small bulge in the middle. Crumble in yeast and add sugar. Heat the whey in a small saucepan. Stir about 1/3 of it with yeast, sugar and a little bit of the flour in the hollow. Dust this dampfl with flour. Let the dough rise in a warm place with the lid closed for about 15 minutes.

In the meantime, rinse and chop kitchen herbs. Add remaining whey and kitchen herbs to the risen Dampfl form. Knead everything together until the dough no longer sticks. Then knead the dough repeatedly for ten minutes. Cover dough and let rise in a warm place repeatedly for 30 min. until doubled in volume.

In the meantime, preheat oven to 220 degrees. Brush baking tray with butter and sprinkle a little flour on top. Loosen yeast dough from the baking bowl. Slide onto a floured surface. Divide lengthwise.

Dust again with a little flour. Form two long, thin loaves, rolling as little as possible, not kneading. This will keep the air in the dough and make the bread fluffy and moist.

Place loaves on baking sheet, cover and rise repeatedly. Using a sharp kitchen knife, score each loaf diagonally. Bake in the oven for 20 minutes until golden and serve warm.

Our tip: As an alternative to fresh herbs, you can use frozen ones – they also stand out for their fresh taste!

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