Whey bread with chocolate and cranberries

If we make this whey bread at the Zuivelarij, it’s best not to wait too long before slicing off a piece. Whey isn’t just great for making chocolate and cranberry whey bread; it can also replace the water in your everyday bread recipes. Just add a bit more whey than you would normally use for water.

Mix 400 grams of white bread flour thoroughly with 6 grams of dry yeast, 7 grams of salt and 30 grams of dark cocoa powder. Add 320 grams of dairy cold cheese whey and 40 grams of strong coffee. Mix/knead everything together for five minutes. We do this in our bread machine.

Add 100 grams of baked chocolate, 100 grams of coarsely chopped hazelnuts and 100 grams of dried cranberries and knead everything well again.

Transfer the dough into an oiled bowl or container. The easiest option is a bowl or plastic container with a good seal. Let the dough rest at room temperature for two hours, folding it over every half hour. Put a little oil on your hands, as the dough will feel sticky.

Butter and flour a large cake pan and place the dough in it as neatly as possible, pressing it gently to fill the entire pan. Cover the dough tightly with plastic wrap and let it rise at room temperature for about six to eight hours.

Bake the bread for 40 – 45 minutes at 225°C.

There you go, your whey bread with chocolate and cranberries is ready. Be sure to check out our other recipes as well.

Nutritional value chocolate bread with cheese whey

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