Cheese and Kamut Bread with Seeds

 

The quote says "if you have lemons....make lemonade".....However, What happens when you have a milk that went sour? you make cheese.

I had a very good full milk that went sour prior to the expiry date; thus, I transformed it in fresh cheese.

Cheese

2 lt of whole milk

Salt

Place the milk in a big pot at medium heat. When starts to curdle it, simmer it at low temperature for 10 minutes. Set aside.

Strain it in a container where you can give it shape. Let it drain in the fridge for 24 hours. 

In a glass bowl, combine salt and water (the salt will depend on your taste), and place the cheese in this water for 24 hours. Keep it in the fridge. Take it out of the water, slice it and add olive oil if you want. My favorites topping are either honey or anchovies. ENJOY!

When I saw Angie's bread, I knew I had to make it. I used her recipe as template, and changed few things. Instead of water, I used the whey from the cheese I made to increase the protein. It ended up a delicious and moist bread. Here is the recipe 

Kamut and seeds bread adapted from Angie's

200 g freshly ground Kamut berries

200 grams of bread flour

60 g freshly ground rye berries

60 g freshly ground buckwheat

1 1/2 teaspoons sea salt

10 g active dry yeast

2 tablespoons 100% active sourdough

175 g Seeds (I used a mixture of pistachio, almonds, and sunflower seeds)

280 ml whey from the cheese I made

Mix the flours and salt. Set aside. Mix the whey, sourdough and yeast. Add the flours until well mixed. See if you require more whey.

Increase the speed of the mixer and knead the dough for 7 minutes until smooth. Add the seeds and knead until incorporated. Place the dough in a ball shape in a container and cover them. Let it ferment at room temperature in warm places for 4 hours. Fold every 1 hour.

Shape it, place it in a loaf pan in the refrigerator overnight to rest.

Heat the oven to 225C and place a pizza stone to heat. Make cuts at the top. Bake for 30-35 minutes until golden brown. Let cool on a rack.