Bread from whey soaked wheat berries?

[Josafeen]

I have made a simple sprouted wheat bread where you soak the grain for a couple of days then whiz until doughy in the cuisenart (never satisfied with the resulting, somewhat tasty brick), but wondered if i soaked the wheat in my whey (clabbered and curded raw milk and saved resulting whey), then processed in the cuisenart and let "rise" or ferment, if i might get some leaven from the whey? I have read that it wont work as leaven, but won't it start growing and bubbling the dough? Forgive the total new to fermentation question :)