Of course it left a bit of Whey and as I don't like to waste much I wondered if I could use it in Bread making. A quick internet search said that I could but that I shouldn't use salt in the recipe. I measured it out and it was just over half of the liquid that I needed, so I used half the salt I would normally.
Combined liquid 350ml (190 Whey and 160 water)
Flour, 400g Wholemeal and 100g White,
Yeast 10g (Instant)
I mixed for 6 minutes in the Kenwood, then proved it for 90 minutes in my oven.
Knocked back and shaped, I let it rise for 40 minutes,
then lightly slashed and baked with steam for 40 minutes at 220 degrees.
After cooling I cut a slice and the crumb was perfect for a sandwich loaf, I do like big holes in some breads but not in a sandwich, all the filling falls out!