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1
Combine the yeast and sugar, and add a few teaspoons of whey. Leave the yeast culture to stand for a few minutes, or until the mixture becomes frothy.
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2
Add 4 cups of flour to a bowl and blend with the salt. Make a small well in the centre.
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3
Pour the 2-3 cups of whey into the flour, 1/2 cup at a time, stirring between cups. Add the yeast culture with the second 1/2 cup of whey. Continue adding whey until the dough is very frothy and seems somewhat between a dough and a batter.
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4
Sprinke the remaining cup of flour onto a surface, thickly, and coat hands with the flour. Pour the dough/batter onto the floured surface.
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5
Keeping your hands thickly floured, knead the dough into the floured surface, folding in more flour from the surface as you go. In just a couple of minutes, the dough should be smooth and elastic, and you will likely find that most of the leftover flour has not been used.
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6
Let the dough rise for approximately 30 minutes, before shaping as desired. The bread can be shaped into 2 large cottage loaves, 1 very large plait, or several small rolls.
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7
If you still have leftover whey, brush a little of this over the formed loaves before baking on 180C, until golden brown on top, and until the loaves sound hollow when tapped underneath.
