After making a litre of Kefir and then straining it through a nut milk bag, I ended up with 1 Tablespoon of a lovely soft cheese and the rest whey. So as not to waste this valuable liquid i did some research and decided to make bread, using the whey instead of water. Most posts on Google refer to using the Whey as the raising agent, some times adding a little yeast. This is a long process and can take several days. I needed fresh bread for lunch.
In the recipe for Vienna Bread, (thanks Cookie), I replaced all the water with the whey. The first rise took twice as long . The second rise was normal. The bread baked as normal. When tasted, there was little Whey taste. The Crust was a little more chewy, not as crusty as without the Whey. It produced a fine loaf.